Rhubarb Casserole is a nostalgic dessert that perfectly balances the tartness of fresh rhubarb with the sweetness of a tender cake topping. This 1964 recipe, credited to Ernestine Whitesell, layers sweetened rhubarb with butter in a baking dish and covers it with a simple, homemade cake batter. As it bakes, the rhubarb softens into a luscious filling while the cake topping turns golden and fluffy. The result is a comforting, old-fashioned dessert that showcases rhubarb’s unique flavor, perfect for spring gatherings or cozy family dinners.
Ingredients
For the rhubarb layer:
- 3 cups rhubarb (chopped)
- 1 cup sugar
- 2 tbsp butter (approximate size of a small lump)
For the cake batter:
- 1 cup sugar
- ⅓ cup butter (softened)
- 1 cup all-purpose flour
- 1 egg
- 1 pinch salt
- ½ cup milk
- 1 tsp baking powder
Instructions
Step 1: Prepare Rhubarb Layer
- Place chopped rhubarb in a buttered casserole dish.
- Sprinkle with 1 cup sugar.
- Dot evenly with butter.
Step 2: Make Cake Batter
- In a mixing bowl, cream together sugar and butter until light and fluffy.
- Beat in the egg until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with dry ingredients.
Step 3: Assemble & Bake
- Pour the batter evenly over the rhubarb mixture in the casserole dish.
- Bake at 350°F for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the cake portion comes out clean.
Step 4: Serve
- Cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Tips
- Use fresh, bright red rhubarb for the best flavor and color
- Cut rhubarb into evenly sized pieces for uniform baking
- Sprinkle a little cinnamon or nutmeg into the batter for warmth
- Serve warm with vanilla ice cream or whipped cream
- Let the casserole rest 10 to 15 minutes before serving to set
- Reduce sugar slightly if your rhubarb is very mild
- Use whole milk for a richer batter texture
- A glass or ceramic baking dish works best
- Excellent served as both dessert or brunch dish
Nutrition
Calories: 290kcalCarbohydrates: 48gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 44mgSodium: 90mgPotassium: 190mgFiber: 2gSugar: 33gVitamin A: 310IUVitamin C: 6mgCalcium: 50mgIron: 1.1mg
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