Ingredients
Scale
- 6 cups diced rhubarb (1 inch pieces)
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 cup flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons butter (salted) (cut into small cubes)
- ½ cup milk
- ½ teaspoon sugar (for sprinkling over top, optional)
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine diced rhubarb, ¾ cup sugar, and cornstarch and mix well.
- Pour the rhubarb mixture into a greased baking dish.
- In another bowl, whisk together flour, 1 tablespoon sugar, baking powder, and salt.
- Add the butter cubes to the dry ingredients and mix until crumbly.
- Stir in the milk until just combined, then pour this batter over the rhubarb mixture.
- Sprinkle with ½ teaspoon of sugar if desired.
- Bake for 50 minutes or until the top is golden and the filling is bubbling.
Notes
If fresh rhubarb is unavailable, frozen rhubarb can be used—just thaw and drain excess moisture before using.
For added flavor, consider adding vanilla extract or cinnamon to the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.