Cherry-Rhubarb Slump

Special sugar-filled dumplings steam on a colorful bed of fruits in this range-top skillet dessert

Cherry-Rhubarb Slump

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  • Prep Time


  • Total Time


  • Servings



  • c. fresh rhubarb -- cut in 1-inch pieces

  • 1

    can (21 oz) cherry pie filling

  • ¾

    t. ground allspice

  • 1

    T. brown sugar

  • Dumpling Batter:

  • ¾

    c. flour

  • c. sugar

  • 1

    t. baking powder

  • t. salt

  • 3

    T. cold butter, cu t in pieces

  • ¼

    c. milk

  • ½

    t. vanilla


Combine rhubarb, pie filling, and allspice. Cover in skillet and heat 3-4 minutes until it simmers. MEANWHILE, prepare dumpling batter: Mix flour, sugar, baking powder and salt in a medium-sized bowl. Add butter and cut into flour mixture with pastry cutter or 2 knives until mixture resembles coarse crumbs. Mix milk and vanilla; add to flour mixture and stir until blended and dough forms. Drip in tablespoonsfulls evenly over surface surface of simmering fruit, leaving room between each for dumplings to swell. Cover, reduce heat to low and simmer uncovered 30 minutes or until dumplings look dry and are firm and springy to touch. Immediately sprinkle dumplings with brown sugar. Serve warm from skillet.


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