Fresh Rhubarb Bake
A tender rhubarb bake with sweet and spiced flavors, perfect for warm dessert with ice cream. Ideal for spring gatherings and family treats.
Ingredients
Instructions
- Combine chopped fresh rhubarb and 1/2 cup sugar; set aside.
- Cream shortening, 1 1/2 cups sugar, egg, cinnamon, and salt.
- Add flour and baking soda alternately with sour milk.
- Add vanilla to the batter.
- Fold in the rhubarb mixture.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 60 minutes or until done.
- Serve warm with ice cream.
Tips & Substitutions
For best results, use fresh rhubarb, as frozen may alter the texture. If you prefer a sweeter dish, increase the sugar by a couple of tablespoons. You can substitute the shortening with butter for a richer flavor, or use coconut oil for a dairy-free option. Adding a teaspoon of vanilla extract to the batter enhances the overall taste.
Serving Suggestions
This Fresh Rhubarb Bake is delightful served warm with a scoop of vanilla ice cream on top. It pairs beautifully with 'Yummy' Vanilla Pudding Dessert for a sweet treat. For a more wholesome meal, consider serving it alongside a light salad or a scoop of yogurt to balance the sweetness.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. Reheat in the oven at 350°F for about 10-15 minutes until warmed through, or microwave individual servings for 30-60 seconds. Serve warm for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Rhubarb Bake contains roughly 335 calories, with 2g protein, 41g carbohydrates, and 7g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1093mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but be aware that it may release more moisture than fresh rhubarb. To mitigate this, you might want to reduce the amount of sour milk slightly or drain excess liquid after thawing.
What can I substitute for sour milk?
If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes to thicken, and it will work perfectly in this recipe.
How do I know when the bake is done?
The bake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Baking times can vary slightly, so keep an eye on it toward the end of the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).