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Ingredients
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| rhubarb (diced): 4 cups |
| salted butter: 1/2 cup |
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1 cup |
| baking powder: 1 tsp |
| 2% milk: 1/2 cup |
Rhubarb Bounce
Credit: AllRecipes
User rating:
"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 a can of pie filling or fresh fruit."
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Prep Time
15 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
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 as the oven preheats. 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.