Rhubarb Bounce

Rhubarb Bounce

Aimee 0

"This is an utterly simple dish that's great for getting rid of all that extra rhubarb! Any fruit can be used, not just rhubarb. Just substitute sweetened fresh fruit or a can of pie filling. Serve with whipped cream."

Ingredients 1 h 10 m {{adjustedServings}} servings 376 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together 1 cup of sugar and 1 tablespoon of flour. Add rhubarb and toss to coat; set aside.
  3. Melt the butter in a 2-quart casserole dish or other deep baking dish. In a large bowl, whisk the remaining 1 cup of flour, 1 cup sugar, and baking powder. Stir in milk until batter is smooth. Pour the batter over the melted butter and spread gently so that butter stays on the bottom. Arrange the rhubarb in an even layer on top of the batter.
  4. Bake in the preheated oven until batter has risen up through the fruit and the top is golden brown, 50 to 60 minutes. Test with a long skewer to see if cake is cooked through.
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Reviews 17

  1. 20 Ratings


Wow! This is really good! The bottom comes out gooey and carmely. Then, there's a layer of moist cake with sweet,tender, rhubarb on top. I use Allrecipes because of the reviews and surprised myself by trying a recipe that hadn't yet been reviewed. The name is what dared me to try it, and am I ever glad I did. This is a great, easy recipe to try if you want a little change from the usual cobblers and crisps.

Nancy Olson

Awesome! I made one small change to the recipe. I substituted some of the sugar coating for the rhubarb with a box of strawberry jello. I think it helped to thicken the liquid and added a pretty red color and nice strawberry flavor to boot!


I used a 9 x 13 pan and it was ready in about 35 min. so keep an eye on it. (the batter and fruit was more spread out in that type of pan so it cooked faster- I think.) I used a mix of rhubarb & sliced strawberries. I don't think it is too sweet, in fact I added powdered sugar to the top after it was done in hopes that it would taste sweeter. also serving with ice cream sounds good and might balance out the tartness of the rhubarb! Thanks for the recipe, it was fun to try it out.