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