Last Spring I shared a fantabulous recipe from my amazing BIL for a Rhubarb Cake. In the event, you’re in need of another rhubarb option look no further than today’s recipe! It’s fast, easy and the perfect combination of sweet and tart!
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Your DoAhead Friend,
Cindy
Instructions
- Combine rhubarb, sugar and flour. Place in a greased 9 X 13 inch pan.
- Combine remaining ingredients and sprinkle over the top of the rhubarb mixture.
- Bake for 40 minutes (or until rhubarb is tender) at 375 degrees.
Recipe Notes
If you have a large rhubarb harvest a great DoAhead is to dice and freeze extra quantities. Measure out what you need for your recipe (or any other recipe) and label the baggie accordingly. Prep time will be a breeze the next time you're ready to whip up your dessert.
This dessert may also be made in it's entirety and frozen prior to baking. It can go straight from the freezer to the oven as long as you have it in a foil pan.
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