Shirley'S Baked Rhubarb
A warm, comforting baked rhubarb dessert with a cinnamon-spiced crumble topping, perfect for spring gatherings or a cozy family treat, topped with whipped cream if desired.
Ingredients
Instructions
- Place the cut rhubarb in a greased 8-inch square baking pan.
- Mix flour, sugar, cinnamon, and butter; spoon the mixture over the rhubarb.
- Bake at 350°F (175°C) for 45 minutes.
- Serve warm, topped with whipped cream if desired.
Tips & Substitutions
To enhance the flavor of your Shirley's Baked Rhubarb, consider adding a splash of vanilla extract to the rhubarb before baking. If you don't have brown sugar, you can substitute it with an equal amount of white sugar mixed with a tablespoon of molasses. For a gluten-free version, use a gluten-free flour blend in place of regular flour.
Serving Suggestions
Serve the baked rhubarb warm, perhaps with a dollop of whipped cream on top for added indulgence. It pairs beautifully with a scoop of vanilla ice cream, making it a delightful dessert option. For a refreshing contrast, consider serving it alongside Easy Fruit Salad Supreme for a light and fruity meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the baked rhubarb in a preheated oven at 350°F for about 15 minutes, or until warmed through. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley'S Baked Rhubarb contains roughly 771 calories, with 9g protein, 117g carbohydrates, and 32g fat. It is an excellent source of vitamin C (65% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and calcium. It also contributes 9g 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 for this recipe?
Yes, you can use frozen rhubarb! Just thaw it completely and drain any excess moisture before using it in the recipe. It may take a little longer to bake, so keep an eye on it as it cooks.
What can I do if I don't have enough rhubarb?
If you're short on rhubarb, you can mix it with other fruits such as strawberries or apples to make up the difference. This will add sweetness and balance the tartness of the rhubarb, resulting in a delicious combination.
How can I make this recipe dairy-free?
To make Shirley's Baked Rhubarb dairy-free, substitute the butter with a plant-based margarine or coconut oil. This will maintain the rich flavor while accommodating dietary preferences.
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).