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Rhubarb Puff

 Rhubarb Puff
I came up with this recipe one day when I had some cooked rhubarb left over and needed a dessert for my husband and me. It's also good served with a scoop of vanilla ice cream. -Shirley Kasbee, Hadley, Pennsylvania
2 ServingsPrep: 25 min. Bake: 20 min.


  • 1-1/2 cups chopped fresh or frozen rhubarb
  • 1/4 cup plus 1 teaspoon sugar, divided
  • 4 tablespoons water, divided
  • 2 teaspoons cornstarch
  • 1 egg yolk
  • 3 tablespoons sour cream
  • 2 egg whites


  • In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3
  • tablespoons water. Cook over medium heat for 10-12 minutes or until
  • rhubarb is crisp-tender, stirring occasionally. Combine cornstarch
  • and remaining water until smooth; stir into rhubarb mixture. Bring
  • to a boil; cook and stir for 1 minute or until thickened. Remove
  • from the heat; set aside.
  • In a bowl, combine egg yolk and sour cream until smooth. In a small
  • bowl, beat egg whites until foamy. Add the remaining sugar; beat
  • until stiff peaks form. Fold into the egg yolks mixture.
  • Pour half into a greased 6-in. ovenproof skillet. Spoon rhubarb
  • mixture on top; spread with the remaining egg mixture, sealing edges
  • to sides of skillet. Bake at 350° for 18-20 minutes or until
  • golden brown. Yield: 2 servings.
Nutritional Facts: 1 serving (1/2 each) equals 226 calories,

2 of 2

Rhubarb Puff (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 121 mg cholesterol, 74 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.