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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 375 degrees.

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

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

Reviews (1)

17 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
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.