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My review
Rhubarb Bounce
Aimee
"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."
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Ingredients
1 h 10 m servings 376 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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; 12.1 g fat; 66.3 g carbohydrates; 2.9 g protein; 32 mg cholesterol; 152 mg sodium. Full nutrition
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Reviews
Read all reviews 2933 Ratings
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Most helpful positive review
7/15/2008
Wow! This is really good! The bottom comes out gooey and carmely. Then, there's a layer of moist cake with sweet,tender, rhubarb on top. I use Allrecipes because of the reviews and surprised mys...
Most helpful critical review
8/21/2008
Mine did not come out all gooey and carmely on the bottom. It was hard and crunchy on the bottom b/c I had to cook it longer so the cake was done. Not impressed, will not try it again.
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Newest
7/15/2008
Wow! This is really good! The bottom comes out gooey and carmely. Then, there's a layer of moist cake with sweet,tender, rhubarb on top. I use Allrecipes because of the reviews and surprised mys...
5/19/2010
Awesome! I made one small change to the recipe. I substituted some of the sugar coating for the rhubarb with a box of strawberry jello. I think it helped to thicken the liquid and added a pret...
8/10/2010
I used a 9 x 13 pan and it was ready in about 35 min. so keep an eye on it. (the batter and fruit was more spread out in that type of pan so it cooked faster- I think.) I used a mix of rhubarb &...
8/21/2008
Mine did not come out all gooey and carmely on the bottom. It was hard and crunchy on the bottom b/c I had to cook it longer so the cake was done. Not impressed, will not try it again.
5/9/2010
I'll make this recipe again, but with some modifications. First, it's too sweet! I know a previous review said this, but because that person used some sweeter fruits, I decided to try the reci...
9/27/2009
I did just a few alterations to lighten this up. I used 1/2 white and 1/2 brown sugar in the fruit. For my fruit I used rhubarb, plumbs, blueberries, blackberries. I only did 1/4 cup butter. ...
8/2/2009
I have made this a few times with rhubarb. It is really good. I am going to try it with plums today
6/14/2009
This is great. When first prepared, I was a little concerned with the amount of butter vs batter but it is to die for. When complete, it is all nice and gooey on the bottom with a nice brown to...