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.
Keyword rhubarb dessert, rhubarb grunt
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Author Toni Dash
1poundRhubarb, trimmed and cut into ½ inch slices
1cups plus ¼ cup Granulated Sugar
4ouncesUnsalted Butter, sliced into tablespoons and then cut into fourths
1cupBaking Mix(I used King Arthur’s Gluten-Free Baking Mix)
1cupHeavy Whipping Cream
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.