Rhubarb Bounce Recipe - Allrecipes.com
Rhubarb Bounce Recipe
  • READY IN ABOUT hrs

Rhubarb Bounce

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 15, 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.

 
Most Helpful Critical Review
Jun 23, 2009

Mine was gooey on the bottom but there wasn't enough cake and there was too much rhubarb. All the butter ended up being on top of the rhubarb in a big puddle.

 

16 Ratings

Aug 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.

 
May 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!

 
Aug 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.

 
May 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!

 
Sep 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.

 
Jun 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!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 66.3 g
  • 21%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Aunt Norma's Rhubarb Muffins

Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.

How to Make Rhubarb Crisp

See how to make a super-simple rhubarb and fresh strawberry crisp.

Rhubarb and Strawberry Pie

See how to make a wonderfully sweet and tart fruit pie.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States