Rhubarb Ripple

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Servings: 6 servings Difficulty: Advanced
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A classic baked rhubarb dessert with a sweet, spiced shortbread topping
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Rhubarb Ripple

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 321.2
Dietary:
V Vegan

Description

This Rhubarb Ripple is a comforting, old-fashioned dessert that balances the sharp tartness of fresh rhubarb with a sweet, buttery shortbread-like topping. The rhubarb is baked until tender, releasing juices that create a natural sauce, while the crumbly topping adds a delightful textural contrast. Spiced with cinnamon and allspice, it offers warm, aromatic flavors perfect for autumn or spring dining. Ideal for family dinners, potlucks, or a cozy weekend treat, this dish showcases the versatility of rhubarb in sweet applications. It is simple to assemble, requiring no fancy equipment, and delivers a homemade charm that feels both nostalgic and satisfying. Serve warm with a dollop of cream or a scoop of vanilla ice cream for an indulgent finish.

Directions

  1. Preheat oven to 375°F (190°C).
  2. Place cut rhubarb pieces in a 2.5-quart round baking dish. Add the cinnamon stick.
  3. In a small bowl, combine the sugar and flour. Scatter this mixture evenly over the rhubarb.
  4. Pour the water over the rhubarb. Add red food coloring if desired for color.
  5. Bake in the preheated oven for 25 minutes until rhubarb begins to soften.
  6. While rhubarb bakes, prepare the topping. In a bowl, stir together the sifted flour, sugar, baking powder, salt, allspice, and cinnamon.
  7. Using two knives or a pastry cutter, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.
  8. In a small separate bowl, whisk the egg with the milk.
  9. Add the pecans to the flour mixture. Pour in the egg-milk mixture and stir until a soft dough forms.
  10. Turn the dough out onto a floured surface and knead gently 12 times.
  11. Pat the dough into a circle roughly the size of the baking dish.
  12. Remove the baking dish from the oven. Cut the dough circle into wedges and arrange them over the baked rhubarb.
  13. Beat the egg white lightly and brush it over the dough wedges. Sprinkle with the sugar.
  14. Return to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown and the rhubarb is tender.
  15. Let cool slightly before serving. Serve warm with whipped cream or ice cream.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 321.2kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 3.2mg1%
Total Carbohydrate 86.0g29%
Dietary Fiber 13.5g54%
Sugars 60.6g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rhubarb, dessert, baked, shortbread, topping, cinnamon, allspice, pecans, spring, autumn, fruit, pie, cobbler, homemade, comfort food, easy, family, potluck, classic, tart
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