Rhubarb Grunt Recipe

Name: Rhubarb Grunt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 1/2 lbs fresh rhubarb, cut into 1 inch pieces; 3/4 - 1 cup sugar (depending on sourness of fruit); 4 tablespoons unsalted butter, cut into pieces; Topping; 1 cup cake flour; 3 tablespoons sugar; 1/2 teaspoon salt; 1 cup heavy cream, whipped plus; 2 tablespoons heavy cream, whipped

Servings: persons

Filling
1 1/2 lbs fresh rhubarb, cut into 1 inch pieces
3/4 - 1 cup sugar (depending on sourness of fruit)
4 tablespoons unsalted butter, cut into pieces
Topping
1 cup cake flour
3 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream, whipped plus
2 tablespoons heavy cream, whipped

1
Preheat oven to 375 degrees F.
2
Grease a shallow 8x12 baking dish with butter, set on a baking sheet.
3
Spread the chopped rhubarb over the bottom of the baking dish.
4
Sprinkle with the sugar, coating evenly.
5
Dot with the butter.
6
Sift the flour, sugar and salt into a mixing bowl, gently stir in the cream to make a sticky dough Spread this mixture over the fruit, covering evenly.
7
Bake for 45 minutes or until the fruit is bubbling and the top is golden.
8
Serve with cream, ice cream or custard.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Filling, 1 1/2 lbs fresh rhubarb, cut into 1 inch pieces, 3/4 - 1 cup sugar (depending on sourness of fruit), 4 tablespoons unsalted butter, cut into pieces, and more.

Yes, Rhubarb Grunt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Grunt

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