Rhubarb Bounce

This rhubarb bounce recipe is an 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

Combine 1 cup sugar and 1 tablespoon flour in a medium bowl; add rhubarb and toss to coat. Set aside.

Step 3

Place melted butter in a 2-quart casserole dish. Whisk remaining 1 cup sugar, 1 cup flour, and baking powder together in a large bowl until well combined; stir in milk until batter is smooth. Pour batter over melted butter; 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 rhubarb and top is golden brown, 50 to 60 minutes. Test with a long skewer to see if cake is cooked through.