Rhubarb Bounce Recipe
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Rhubarb Bounce

By: 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 a can of pie filling or fresh fruit."

Rating: This weblink has been rated 8 times with an average star rating of 3.9 Read Reviews (8)

Rate/Review | 234 people have saved this

Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 4 cups diced rhubarb
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 376 | Total Fat: 12.1g | Cholesterol: 32mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2008 by CARONE 
Wow! This is really good! The bottom comes out gooey and carmely. Then, there's a layer of... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2008 by lau57 
Mine did not come out all gooey and carmely on the bottom. It was hard and crunchy on the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by Lynn 
Mine was gooey on the bottom but there wasn't enough cake and there was too much rhubarb. All... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by Trish 
This is great. When first prepared, I was a little concerned with the amount of butter vs... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by Rosi 
I did just a few alterations to lighten this up. I used 1/2 white and 1/2 brown sugar in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by OntarioGinaG 
I have made this a few times with rhubarb. It is really good. I am going to try it with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by Judy 
One of the first rhubarb recipes I made and the husband's favorite. Very tasty MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2009 by susan 
I had to cook the dessert longer, but the bottom did come out with a carmelized bottom. ... MORE

 
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