Rhubarb Dessert Recipe

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Rhubarb Dessert Recipe

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Tender dumplings and a sweet, tangy rhubarb sauce combine to make this quick and comforting dessert. "We love it alone or with ice cream," reports Doris Peterson of Mesa, Arizona. "If you prefer, replace the rhubarb with blueberries."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 cups sliced fresh or frozen rhubarb
  • 3 tablespoons butter or margarine
  • DUMPLINGS:
  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/3 cup milk
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

In a 2-qt. microwave-safe dish, combine sugars and cornstarch. Stir in water until smooth. Add rhubarb and butter. Cover and microwave on high for 5 minutes; stir. Microwave 3 minutes longer or until rhubarb is tender and sauce is thickened.
Meanwhile, for dumplings, combine flour, sugar, baking powder, milk and butter. Drop batter in eight mounds around the edge of dish. Cover and microwave on high for 2 minutes (do not lift cover). Rotate a quarter-turn; microwave 3 minutes longer or until toothpick inserted in a dumpling comes out clean. Combine sugar and cinnamon; sprinkle over top. Serve warm. Yield: 8 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Rhubarb Dumplings in Quick Cooking March/April 1999, p51

Nutritional Facts

1 each: 313 calories, 11g fat (6g saturated fat), 28mg cholesterol, 192mg sodium, 53g carbohydrate (35g sugars, 1g fiber), 3g protein.

  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 cups sliced fresh or frozen rhubarb
  • 3 tablespoons butter or margarine
  • DUMPLINGS:
  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/3 cup milk
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  1. In a 2-qt. microwave-safe dish, combine sugars and cornstarch. Stir in water until smooth. Add rhubarb and butter. Cover and microwave on high for 5 minutes; stir. Microwave 3 minutes longer or until rhubarb is tender and sauce is thickened.
  2. Meanwhile, for dumplings, combine flour, sugar, baking powder, milk and butter. Drop batter in eight mounds around the edge of dish. Cover and microwave on high for 2 minutes (do not lift cover). Rotate a quarter-turn; microwave 3 minutes longer or until toothpick inserted in a dumpling comes out clean. Combine sugar and cinnamon; sprinkle over top. Serve warm. Yield: 8 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Rhubarb Dumplings in Quick Cooking March/April 1999, p51

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MY REVIEW
janet.wallenfang User ID: 2702506 68919
Reviewed Jun. 21, 2013

"Was not sure how a recipe with just rhubarb (not a strawberry combo) would go over, or how a microwave recipe would turn out. Tried this just to find out. Cannot believe how much we LOVED it! It is so yummy (especially with just a little bit of vanilla ice cream melted over the top)! We will be making this again every year with rhubarb from Grandma, as well as sharing this recipe with everyone! The best part is that it comes together so easily and is READY in 10- 15 minutes, if the rhubarb is already chopped. No oven heating up the house on a hot day!"

MY REVIEW
Kris Countryman User ID: 1858674 25150
Reviewed May. 25, 2010

"This was so good and so easy. Loved this simple recipe."

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