Rhubarb Grunt: A Classic Americana Rhubarb Dessert

Rhubarb Grunt, a sweet Americana rhubarb dessert with a golden baked top, in a white baking pan with individual servings on plates

Rhubarb Grunt: A Classic Americana Rhubarb Dessert

This easy dessert will be the star of the dinner table. Sweetened cooked rhubard with golden cakey topping. Can be made with gluten-free or regular baking mix.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 535kcal

Author Toni Dash

Ingredients

1 pound Rhubarb , trimmed and cut into ½ inch slices
1 cups plus ¼ cup Granulated Sugar
4 ounces Unsalted Butter , sliced into tablespoons and then cut into fourths
1 cup Baking Mix (I used King Arthur’s Gluten-Free Baking Mix)
½ teaspoon Kosher Salt
1 cup Heavy Whipping Cream

Instructions

Preheat the oven to 350 degrees. Butter an 8 by 12-inch baking dish. Line the bottom evenly with the rhubarb slices.
Sprinkle the rhubarb evenly with 1 cup of the sugar. Evenly distribute the butter on top of the sugar.
In a medium mixing bowl, combine the baking mix, ¼ cup sugar, and salt. Whisk to blend completely.
Add the heavy whipping cream to the mixing bowl and stir to combine (the mixture will be sticky). Spoon the mixture on top of the sugar and butter in the baking dish. Tip: spraying a silicon spatula with non-stick cooking spray before spooning and spreading the flour mixture helps with the sticking.
Cook until the topping turns golden and the fruit is soft and seeping through the top (approximately 40 minutes). Scoop onto plates to serve; a scoop of ice cream or whipped cream may be added if desired.

Nutrition