Rhubarb Bounce

Rhubarb Bounce

22
Aimee 0

"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 sweetened fresh fruit or a can of pie filling. Serve with whipped cream."
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Ingredients

1 h 10 m servings 376 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together 1 cup of sugar and 1 tablespoon of flour. Add rhubarb and toss to coat; set aside.
  3. Melt the butter in a 2-quart casserole dish or other deep baking dish. 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.
  4. 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.

Reviews

22
  1. 25 Ratings

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Most helpful positive review

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 mys...

Most helpful critical review

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.

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 mys...

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 pret...

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 &...

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 reci...

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 have made this a few times with rhubarb. It is really good. I am going to try it with plums today

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 to...

I like this as a tasty and easy way to prepare rhubarb. I've made it 3 or 4 times now and I don't know how you're supposed to keep the butter on the bottom when you pour the batter on top of it ...