Rhubarb Yorkshire
Rhubarb Yorkshire is a delightful baked dessert featuring tender rhubarb nestled atop a fluffy, golden crust. The combination of tart rhubarb with sweet batter creates a comforting treat perfect for family gatherings or afternoon tea, offering a balance of tangy and sweet flavors in every bite.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- Heat 1/4 cup butter in a 1-quart dish in the oven until it bubbles.
- Meanwhile, beat the eggs with the milk, then gradually beat in the flour and salt.
- Pour the batter into the bubbling butter in the dish.
- Drop the rhubarb into the center of the batter without mixing.
- Bake in the 425°F oven for 25 minutes or until the crust is brown.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the rhubarb with equal amounts of chopped strawberries or apples if rhubarb is out of season. Make sure the butter is hot enough before adding the batter, as this creates a delicious crispy edge. For a unique twist, add a teaspoon of vanilla extract to the batter.
Serving Suggestions
Serve the Rhubarb Yorkshire warm, dusted with powdered sugar or accompanied by a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Marguerite'S Spanish Cream Dessert for a sweet end to your meal. Consider a light salad or fresh fruit on the side for a balanced plate.
Storage & Reheating
Allow the Rhubarb Yorkshire to cool completely before storing it in an airtight container in the refrigerator. It can be kept for up to three days. To reheat, place individual portions in the microwave for 20-30 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Yorkshire contains roughly 917 calories, with 5g protein, 108g carbohydrates, and 53g fat. It is an excellent source of calcium (27% of the Daily Value) and iron (24% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1991mg per serving (87% 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 make sure to thaw and drain any excess moisture before adding it to the batter. This will prevent the dish from becoming too watery during baking.
How can I make this recipe gluten-free?
To make a gluten-free version of Rhubarb Yorkshire, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.
What can I serve with Rhubarb Yorkshire?
This dish is wonderful on its own, but you could serve it with whipped cream, yogurt, or a fruit compote. It also goes well with a scoop of ice cream or a drizzle of custard for an extra special touch.
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).