Rhubarb Charlotte
A comforting rhubarb dessert featuring stewed tart rhubarb topped with a sweet batter, baked until golden. Perfect for fruity, warm-weather gatherings and satisfying desserts.
Ingredients
Instructions
- Sweeten the stewed rhubarb with a combination of brown sugar and white sugar.
- Place the sweetened rhubarb in an ovenproof dish.
- Mix together flour, sugar, and milk to create a batter.
- Pour the batter over the rhubarb in the dish.
- Bake in a 400°F oven for 45 minutes until golden and bubbly.
Tips & Substitutions
For a twist, consider adding a teaspoon of vanilla extract to the batter for extra flavor. You can substitute almond milk for a dairy-free version or use a gluten-free flour blend if needed. Make sure the rhubarb is well-stewed to bring out its natural sweetness; adjust the sugar to your taste. This dessert also pairs beautifully with Lynette'S Franklin Nut Cake for a delightful spread.
Serving Suggestions
Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. This Rhubarb Charlotte is excellent on its own, but it also pairs well with a light salad or a refreshing fruit compote. Consider serving it alongside Betty'S Baked Corn for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick treat, but the oven will retain the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Charlotte contains roughly 858 calories, with 9g protein, 202g carbohydrates, and 6g fat. It is an excellent source of iron (81% of the Daily Value), dietary fiber (40% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein. It also contributes 11g of dietary fiber toward your daily target.
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 instead of fresh?
Yes, you can use frozen rhubarb for this recipe. Just make sure to thaw and drain any excess liquid before sweetening and layering in the dish. The texture might be slightly softer, but it will still taste delicious.
What can I substitute for the milk in the recipe?
You can replace the milk with almond milk or oat milk for a dairy-free option. If you prefer, you can also use buttermilk for a richer flavor, which will enhance the overall taste of the batter.
How can I tell when the Rhubarb Charlotte is done baking?
The Rhubarb Charlotte is done when the top is golden brown and the edges are bubbly. You can also insert a toothpick into the batter; if it comes out clean or with a few moist crumbs, it’s ready to be taken out of the oven.
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).