Whenever rhubarb is in season, my mum has always baked this cake. It’s the most delicious rhubarb cake I’ve ever eaten! After being chilled in the refrigerator, it tastes extremely wonderful. Add whipped cream or ice cream to the serving.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 pears, peeled, or more to taste
- 1 ½ cups red wine
- 1 cup water
- ⅔ cup white sugar
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 star anise pod (Optional)
- 1 (11 ounce) jar chocolate sauce (such as Fran’s®)
Instructions
- Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
- Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
- Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
- Fill each pear’s core cavity with chocolate sauce. Pour wine sauce over each pear.
- I recommend using Bosc or Anjou pears.
- Use Zinfandel, Shiraz, or Merlot for the red wine.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 6 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 183 mg |
| Sugars | 54 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! nice and easy! And did I mention YUM!
This was delicious! Even better the second day when flavors had time to marinate. I did not use the chocolate sauce; just served it warm with mascarpone cheese at room temperature.
I made these for Thanksgiving. All that I did differently was I cooked them for a bit longer than the recipe calls for because my pears were still pretty firm. Once they softened up though and the wine sauce reduced, it was pure love. I ended up cutting them in half and drizzling dark chocolate sauce on top. They were a hit!
Made this for Mother’s Day and it was a hit! I used both Bosc and Anjou pears and found the Bosc to work better. I topped the pears with a tablespoon of mascarpone before drizzling the sauce over the dish. Next time I’ll us a bit of corn starch after removing the pears for a thicker sauce but I wouldn’t change anything else. The sauce that this makes is AMAZING and would stand on it’s own as a topping for ice cream or cheesecake which could make for some interesting pairings.
Very easy and supper yummy! I was able to poach 6 pears with the recipe above. I dug out extra pear flesh from the core area for extra chocolate filling.