Rhubarb Supreme
A luscious rhubarb dessert with a sweetened tart flavor, featuring a tender crust and a juicy rhubarb filling, perfect for spring gatherings and fruit lovers.
Ingredients
Instructions
- Pour the mixture over the cut-up rhubarb in a baking dish.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For a sweeter flavor, consider increasing the sugar to 1 cup or using brown sugar for a deeper taste. If you don’t have shortening, unsalted butter works well as a substitute. You can also add a pinch of cinnamon or nutmeg to enhance the flavor profile. For a twist, try adding a handful of strawberries or apples to the rhubarb for extra sweetness. This recipe is a delightful way to use up fresh rhubarb, similar to American recipes that celebrate seasonal fruits.
Serving Suggestions
Serve warm as a delightful dessert, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Amy's Banana Nut Bread for a comforting dessert spread. Consider presenting it alongside Geri's Salad for a lovely contrast of flavors if serving at a gathering. This dish is perfect for springtime gatherings or as a sweet ending to a meal.
Storage & Reheating
Allow the Rhubarb Supreme to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to three days. To reheat, simply warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave portions for quick reheating. Enjoy it warm or at room temperature, enhancing its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Supreme contains roughly 1146 calories, with 19g protein, 217g carbohydrates, and 20g fat. It is an excellent source of calcium (72% of the Daily Value), iron (47% of the Daily Value), and protein (37% of the Daily Value). Note that it is relatively high in sodium, at 1301mg per serving (57% 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! Just make sure to thaw and drain any excess moisture before adding it to your mixture. This will help maintain the texture of the dish and prevent it from becoming too watery. Keep in mind that frozen rhubarb may cook slightly faster than fresh, so keep an eye on it while baking.
What can I do if my rhubarb is too tart?
If your rhubarb is particularly tart, you can increase the sugar in the recipe to balance out the flavors. Adding a tablespoon of honey or maple syrup can also help mellow the tartness. Additionally, mixing in sweeter fruits like strawberries or peaches can create a deliciously balanced flavor.
How can I make this recipe gluten-free?
To make Rhubarb Supreme gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add a teaspoon of it to help with texture. The baking powder used should also be gluten-free, which is typically the case. This modification allows those with gluten sensitivities to enjoy this dish.
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).