Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
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.
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!
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.
See how to make a super-simple rhubarb and fresh strawberry crisp.
See how to make a wonderfully sweet and tart fruit pie.