Rhubarb Bounce

4.0

(41)

35 Reviews

5 Photos

This is an utterly simple dish that's great for getting rid of all that extra rhubarb! Any fruit can be used, not just rhubarb. Just substitute sweetened fresh fruit or a can of pie filling. Serve with whipped cream.

Submitted by Aimee

Published on June 18, 2020

5

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

376	Calories
12g	Fat
66g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 376
% Daily Value *
Total Fat 12g	16%
Saturated Fat 8g	38%
Cholesterol 32mg	11%
Sodium 152mg	7%
Total Carbohydrate 66g	24%
Dietary Fiber 2g	5%
Total Sugars 51g
Protein 3g	6%
Vitamin C 5mg	5%
Calcium 111mg	9%
Iron 1mg	6%
Potassium 221mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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