Rhubarb Bounce

For this easy summertime cobbler, sweetened chopped rhubarb is sprinkled on top of homemade batter. Serve with whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 376 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 tablespoon all-purpose flour
• 4 cups diced rhubarb
• 0.5 cup butter
• 0.5 cup milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Stir together 1 cup sugar and 1 tablespoon flour in a medium bowl until evenly combined. Add rhubarb and toss to coat; set aside.

Step 3

Melt butter in a 2-quart casserole dish. Whisk together remaining 1 cup sugar, 1 cup flour, and baking powder in a large bowl until well combined. Stir in milk until batter is smooth. Pour batter over melted butter in the dish and spread gently so butter stays on the bottom. Arrange coated rhubarb in an even layer on top of batter.

Step 4

Bake in the preheated oven until batter has risen up through fruit and the top is golden brown, 50 to 60 minutes. Test with a long skewer to see if cake is cooked through.