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.

Aimee

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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

376 calories; protein 2.9g; carbohydrates 66.3g; fat 12.1g; cholesterol 31.7mg; sodium 151.7mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/16/2008
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 myself by trying a recipe that hadn't yet been reviewed. The name is what dared me to try it, and am I ever glad I did. This is a great, easy recipe to try if you want a little change from the usual cobblers and crisps. Read More
(33)

Most helpful critical review

Rating: 2 stars
08/22/2008
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. Read More
(8)
40 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
07/16/2008
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 myself by trying a recipe that hadn't yet been reviewed. The name is what dared me to try it, and am I ever glad I did. This is a great, easy recipe to try if you want a little change from the usual cobblers and crisps. Read More
(33)
Rating: 5 stars
05/19/2010
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 pretty red color and nice strawberry flavor to boot! Read More
(15)
Rating: 4 stars
08/11/2010
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 & sliced strawberries. I don't think it is too sweet in fact I added powdered sugar to the top after it was done in hopes that it would taste sweeter. also serving with ice cream sounds good and might balance out the tartness of the rhubarb! Thanks for the recipe it was fun to try it out. Read More
(11)
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Rating: 2 stars
08/21/2008
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. Read More
(8)
Rating: 5 stars
08/04/2009
I have made this a few times with rhubarb. It is really good. I am going to try it with plums today Read More
(7)
Rating: 3 stars
05/10/2010
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 recipe as written. Next time I'll try cutting the sugar in half. Hopefully that won't change the caramelized effect too much - I might cut closer to 2/3 cups of the sugar that gets mixed with the fruit and only cut 1/3 cup of the sugar that goes in the batter. Second: I foolishly put this in the fridge in the original dish and now all of the delicious caramelized crust is stuck solidly to the sides. Next time I'll transfer it to something else first! Read More
(7)
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Rating: 4 stars
09/28/2009
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. I used 1/2 cup white sugar in the batter. I added 1/2 cup applesauce along with the milk. Turned out beautiful and super quick and easy to mix up. Even with the sugar reductions I think it was a bit sweet for me. This did get kid approval! They especially liked the bready batter. Read More
(7)
Rating: 5 stars
06/15/2009
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 top. However due to the amount of sugar the sides were really caramlized and hard but still quite good. A dollop of whiped cream on top or a scoop of vanilla ice cream really completes the dish! Read More
(5)
Rating: 4 stars
08/03/2009
One of the first rhubarb recipes I made and the husband's favorite. Very tasty Read More
(3)
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