This meal is quite easy to make and is wonderful for using up leftover rhubarb. You can use any fruit, not only rhubarb. Simply use canned pie filling or fresh fruit that has been sweetened. Add whipped cream to the dish.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 4 cups diced rhubarb
- ½ cup butter
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- ½ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together 1 cup of sugar and 1 tablespoon of flour. Add rhubarb and toss to coat; set aside.
- Melt the butter in a 2-quart casserole dish or other deep baking dish. In a large bowl, whisk the remaining 1 cup of flour, 1 cup sugar, and baking powder. Stir in milk until batter is smooth. Pour the batter over the melted butter and spread gently so that butter stays on the bottom. Arrange the rhubarb in an even layer on top of the batter.
- Bake in the preheated oven until batter has risen up through the fruit and the top is golden brown, 50 to 60 minutes. Test with a long skewer to see if cake is cooked through.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 152 mg |
| Sugars | 51 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
As many reviewers said. TOO MUCH SUGAR!!The only thing that saved this recipe is that it is being made with rhubarb so the tartness helps cut the sweetness. I cannot think of any other fruit that would work. I used a little more than half the sugar that was called for in the recipe.
Excellent. Love it very much.
Wonderful! Less sugar on the fruit next time (only because my rhubarb patch is sweeter than most)
AMAZING INCREDIBLE it was easy to make and so very tasty. I ended up cooking it a little longer but I use a small convection oven but it still cooked evenly and rose and browned nicely but I loved how it tasted. Will keep and use more.
Too much butter for my family’s taste.
I would not make this again – a very disappointing waste of my fresh rhubarb. The amount of butter is entirely too much for the amount of batter. I had to daub up about 1/2 of it with paper towels as it as cooking and this needed to bake the desert for an extra 20 minutes which made it hard on the outside and soggy near the center.
Delicious and easy. Can go lighter on the sugar.
Made this and it was wonderful. I wanted a reduced sugar version so I added a few fresh strawberries cut in quarters, used a small packet of sugar free raspberry jello and exchanged half the sugar in both the fruit and batter with baking Truivia. It worked great.
I used a mixture of rhubarb, apple and cranberry for the fruit. Was quite good.
This came out extra delicious!! Made it as the recipe is written except I added a heaping 1/2 teaspoon of cinnamon to the batter. Definitely making this again!!
Made the recipe exactly as stated. I also wondered how I would get the butter to stay on the bottom, but it really doesn’t matter. Just spoon the batter on and it will take care of it’s self. Will make this again, the family loved it!
I used about half the sugar.
I’ve made just like you said but added a packet of strawberry pudding powder, it gave it colour and flavour. It turned out as a type of cheesecake. Wonderful taste
Not the rhubarb experience I was looking for. Tartness was lost.
Way too sweet with a cake that was too gooey, even though I added more time.
Wow this turned out great! Here are the changes I made: 1) Added about 1/2 ground pecans to the melted butter, as well as some cinnamon. 2) Substituted buttermilk for the milk. This left the batter too dry, so I also added about 1/4 c. whole milk. Halved the sugar. 3) Dropped batter onto the butter base without trying to spread it evenly. 4) Added 1/2 c. – 2/4 c. fresh blueberries to the rhubarb mixture. Reduced sugar about half. Added some cinnamon. Baked until the fruit was bubbly and the cake was done all the way through. The butter, nutty base was wonderful, and looked like the base of a pecan cinnamon roll. Just right after about an hour of cooking. Served warm it’s fantastic, but not beautiful. If this was for guests, I would add whipped cream or a scoop of vanilla ice cream.
DELICIOUS!!!! the bottom was all sweet and yummy . The dough was fabulous!! I only had 3 cups of rhubarb so I added 1 cup of strawberries too and it was just amazing
So easy and fast! Delicious!
We LOVED this! It took about 10 minutes longer to bake than the suggested time, but was well worth the wait. I used a two quart casserole for baking and served it with home made whipped cream. We will be having this again soon.
As my husband would say–it has jus the right of gooey awesomeness when you eat it!!
I was out of all-purpose flour, so I used the stone ground white wheat flour that I had on hand, added a bit more baking powder and milk, and instead of 4c of rhubarb, I did 2c frozen sour cherries and 2c rhubarb. Then, like others recommended, I put it all in the 9×13 baking dish. It took the 50 minutes, but probably because of the water in the frozen cherries. I am very much making this again! I can’t wait to try it with Shiro plums!