Best Rhubarb Dessert
Best Rhubarb Dessert
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| Yield: | 9 servings |
Ingredients
Fruit
- 4 cups diced rhubarb
- 1 quart strawberries, washed and sliced, or thawed if frozen
- 1 cup sugar
- 3 tablespoons quick-cooking tapioca or cornstarch
Topping
- 2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Sparkling sugar for garnish
Directions
1. For the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish. Spread the rhubarb in the dish.
2. Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.
3. For the topping: Whisk together the flour, sugar, baking powder and salt.
4. Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.
5. Stir the batter together until it's evenly moistened.
6. Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.
7. Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.
Reviews
05/14/2012- Great recipe for your rhubarb! Made this with a couple of changes. I increased the fruit layer by 25% since I only have a 13x9 pan to bake it in and increased the topping by 50% (used 2 eggs) because, well, who doesn't like topping? I used 3 Tbs ClearJel to thicken the fruit and would probably add another Tbs next time. Used white whole wheat flour for half of the flour called for. Next time I would increase the fruit by 1.5x total with the 13x9 pan. We all loved it but I want even more fruity goodness! This recipe was tasty and not soggy even the next day. Don't skip the sparkling or turbinado sugar on top. It makes it wonderfully crunchy and adds visual appeal. Thanks Betsy for your help on the recipe!
- 05/23/2011
- mmmm. made this tonight with some rhubarb a friend brought. perfect tanginess. Thanks!
- 06/02/2010
- We loved this! The crunchy sugar on top was the perfect balance with the fruit, and the crust was excellent. I used a mixture of fresh and frozen berries because I didn't have enough of either and it worked perfectly.
- 05/17/2010
- I've been baking for years and recently have tried about 20 different KAF reciepes. All have been delicious and keep me coming back to try new ones but THIS one was so fabulous I just had to get back on and let you all know. I fed it to family (my husband, kids, our cousins & their son). Everyone LOVED it and claim it was the best dessert they'd ever had. I felt the same way about it. My cousin hates rhubarb but loved it as well. I do have a confession to make...I did make a couple changes. (Don't you hate it when people do that?...sorry!) I did the topping according to the recipe but used 1 c. barley flour (or try KAF white whole wheat for similar result) and 1 c. white flour. I personally felt that I've FINALLY found a perfect cobbler crust and will use this one for any fruit cobbler from now on. The filling I did as follows because I don't like strawberries with rhubarb & didn't have tapioca: 6 c. rhubarb, 1 c. sugar, 1/2 c. raspberry-apple juice concentrate, 1 t. lemon rind, 1 t. cinnamon, 2 T. Clear Jel. It made a fairly tart filling, which is how we like it when paired with a sweet topping like home-made vanilla ice cream (which incidently I also flavored with a dash of fiori di sicilia). Thanks again, KAF for yet another fabulous recipe!
04/29/2010- We made this yesterday and the fruit portion is delicious. However, the topping wouldn't brown. We finally used the broiler but it didn't have the look one expects. The only thing different from the recipe is that we didn't have KA sugar, so I used regular granlulated sugar to sprinkle on it. I really don't understand why it wouldn't brown with all the sugar and egg in it? Any ideas? If I knew what I did wrong I'd make it again!
Please call our baker's hot line for help with this question. JMD @KAF
- 09/20/2009
- Wonderful! Even my mom that this was better than strawberry rhubarb pie. Just the right amount of sweet vs. tart. This one is a keeper.
