Rhubarb Dum Dum

Rhubarb Dum Dum

7
mama of four 1

"A delicate, delightful, and simple cake. Real comfort food! I make it when I am in a hurry (when company is coming or I am dying to have some dessert). This cake works really well with apples and berries, too! Enjoy warm with frozen yogurt. "
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Ingredients

1 h servings 229 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 127 mg
  • 5%

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 oven to 350 degrees F (175 degrees C). Grease a deep pie dish.
  2. Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk, and vanilla extract with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the pie dish.
  3. Bake in the preheated oven until the crust is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

I don't know why I didn't mention this but the reason I don't boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen.

Most helpful critical review

Without additional sugar mixed with the rhubarb, it's really really sour.

I don't know why I didn't mention this but the reason I don't boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen.

my family has made this only we bring the fruit to a boil.put in baking dish and put cake on top.Use any fruit you have . Everyone loves it

Easy and good. It's one rhubarb recipes that doesn't require a lot of sugar.

I used blackberries (and 2 Tbsp sugar) for the fruit, but followed the topping recipe exactly. It came out beautifully. Really simple, but delicious. More cake-like than cobbler -- would work...

My family loved this little desert! I wasn't sure that my 11 and 12 year old granddaughters would like it but, they thought it was great. I was thinking it would make a wonderful base for Strawb...

Without additional sugar mixed with the rhubarb, it's really really sour.

I tried this recipe last night for a girl 's night out potluck. The others and I really liked it. I did boil the rhubarb with maybe a teaspoon of sugar, and I added strawberries, about 2 cups of...