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Baked Rhubarb

Prepare baked rhubarb using this simple recipe from "Martha Stewart's Quick Cook Menus" for a tasty seasonal dessert. Stalks can be found at farmers' markets and grocery stores from late winter to early spring, with a peak season from April to June.

  • servings: 4

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Ingredients

  • 2 tablespoons (1/4 stick) unsalted butter, cut in pieces, plus more for baking dish
  • 8 cups fresh rhubarb, chopped in 1-inch pieces
  • 3/4 cup Vanilla Sugar
  • 1/4 cup heavy cream
  • Creme fraiche, for serving

Directions

  1. Step 1

    Butter a 10 1/2-inch shallow, round baking dish. Add rhubarb to baking dish and sprinkle with 1/2 cup vanilla sugar; let stand 30 minutes.

  2. Step 2

    Preheat oven to 375 degrees.

  3. Step 3

    Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.

  4. Step 4

    Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.

Source
The Martha Stewart Show, April 2010

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Reviews (1)

  • 12 May, 2010

    I've decided to make this last night and wow was I impressed. I didn't have vanilla sugar available so I just substituted regular sugar. I will definately make this again.