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An early summer favorite!

Rhubarb is a unique flavor that you can use for sweet, yet tart dessert!

Is it a fruit? Is it a vegetable? Turns out, it is a little of both. And right now is the perfect time to enjoy rhubarb, a vibrant and tangy ingredient that shines in desserts.

Rhubarb comes into season in spring and is fresh in markets for just a short time each year. Fresh rhubarb is in season and perfect for in-season desserts from April through June. Rhubarb has an interesting profile; technically it’s a vegetable, but most often it plays like it’s a fruit – albeit a fruit that needs plenty of delicious other ingredients to offset its tangy taste. That’s where the sugar and Maola 2% Reduced Fat Milk come into play. The flavors of these sweeter and creamier items will offset the tang of the rhubarb and give us a perfectly balanced dessert.

Don’t miss out on this seasonal ingredient before it quickly departs fresh markets (but you can still find it frozen year-round). Try this recipe today before fresh rhubarb goes out of season!


⅓ cup Maola 2% Reduced Fat Milk

3 cups of rhubarb, diced (fresh or frozen)

1 cup all-purpose flour

⅔ cup sugar

⅔ cup butter melted and slightly cooled

1 teaspoon baking powder

1 teaspoon vanilla extract

1 cup powdered sugar

1 tablespoon cornstarch

1 cup water


Pie dish
Mixing bowl (2)


  1. Pre-heat oven to 350° F.
  2. Spread diced rhubarb into the bottom of the pie dish,
  3. In a mixing bowl, combine flour, granulated sugar, Maola 2% Reduced Fat Milk, baking powder, and vanilla extract. Stir until smooth.
  4. Spread mixture evenly over rhubarb.
  5. In a second bowl, combine powdered sugar and cornstarch.
  6. Scoop mixture evenly over top of rhubarb and batter mixture.
  7. Pour water over top.
  8. Bake for 1 hour. Allow to cool.
  9. Top with Maola Whipped Dessert Topping and enjoy!

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