sweet delights

rhubarb season – rhubarb bake!

Print Friendly, PDF & Email

Dieser Beitrag enthält Werbung – advertising.


We are mid of rhubarb season & it’s time for me to add some new rhubarb dessert experience. I thought of some combination of baked rhubarb w/ lots of thickened rhubarb juice & some light cake…



For the record:
The dessert is also known as cobbler in the English hemisphere. In general it’s a thick layer of fresh fruit covered by a thin layer of batter processed in the oven until all is done & bubbling.


It’s a fast approach to a delicious dessert – so let’s start at once w/o losing any more time.

We start w/ assembling the ingredients…



It’s only:

  • rhubarb
  • sugar
  • flour
  • butter
  • whipping cream.

1st step (as always): preheat your oven to 170° C w/ fan.

Clean & trim the rhubarb. (You don’t need any peeling-of-the-rhubarb session when using rather slim young rhubarb stalks.)

Cut the rhubarb stalks into thin slices. When baking the rhubarb shall dissolve into juice – almost.



Add some sugar, some corn starch & some lemon juice to the rhubarb slices & mix well:



For the batter combine flour, baking powder, a pinch of salt w/ sugar & butter. Then get prepared for kneading… & knead everything w/ your hands resp. fingers until well combined & crumbly.



Finally add the whipping cream & fold it in w/ a spoon.



Afterwards simply pour the batter over the rhubarb & distribute it as evenly as possible. You don’t need an allover layer – let the rhubarb peek here & there.



Last step: sprinkle some brown sugar on top!



The casserole marches into the oven… voilà: about 40 min later… it’s very hot & very bubbling…





rhubarb season - rhubarb bake!
Prep Time20 minutes
Cook Time40 minutes
Servings: 8
  • 500 g rhubarb (trimmed)
  • 75 g sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
for the cake:
  • 75 - 100 g all-purpose flour
  • 1 tsp baking powder
  • a pinch of salt
  • 40 g sugar
  • 60 g butter
  • 100 ml liquid whipping cream
  • 1 -2 tbsp brown sugar
for serving:
  • a scoop of vanilla ice cream per serving
  • a casserole (32 cm)
how to:
  • Preheat the oven to 170° C w/ fan.
  • Trim & cut the rhubarb into thin slices.
  • Mix the rhubarb in the casserole w/ sugar, lemon juice & cornstarch.
  • Mix flour, baking powder & salt.
  • Add sugar & cubed cold butter & knead it w/ your hands until well mixed.
  • Add the liquid whipping cream & fold it in w/ a spoon.
  • Pour the batter over the fruit mix & distribute the batter evenly. You don't need to cover all the rhubarb.
  • Sprinkle the brown sugar on top.
  • Bake it in the preheated oven for about 40 min.
  • It's ready for serving after the oven session - just let it cool for about 10 - 15 min.
Rhubarb: Try to work w/ slim red rhubarb stalks.
Flour: Adjust the amount of flour according to your preference - more or less cake!
Cornstarch: You may also use potato starch.
Ice cream is optional; you may also add some whipped cream or simply nothing!
You may also let it cool down to room temperature & serve then.
The dessert is fine for at least 2 days when sitting on your kitchen counter.
You may also store any leftovers in the fridge for at least 2 - 3 days.
Coming out of the fridge it might be useful to reheat the dessert in the microwave.
Sorry: no experience w/ freezing.


(information on equipment)



So: when leaving the oven it’s a very hot bubbling affair! Be warned & grab your ovenproof gloves…

Let it cool down for about 10 – 15 min until nicely warm & serve. It’s absolutely fine w/ some vanilla ice cream (or some whipped cream…). Even pure a treat!


The businesswoman w/ too many office hours thinks 

That’s easy & fast!
Once the casserole is in the oven it’s done for me: it’s ready for serving… If there are any leftovers it’s easy to reheat the mess in the microwave. (Never serve out of the fridge!)