Best Rhubarb Dessert

By Late2Serenity

You can prep the fruit, mix it with the sugar and tapioca, and hold the mixture in the refrigerator for up to 3 days before baking this dessert.

Ingredients

• Fruit
• 20 ounces diced rhubarb
• 20 ounces strawberries, washed and sliced, or thawed if frozen
• 7 ounces sugar
• 1 1/8 ounces quick-cooking tapioca or 3/4 ounce cornstarch
• Topping
• 8 1/2 ounces Unbleached All-Purpose Flour
• 5 1/4 ounces granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces unsalted butter, melted and cooled
• 2 ounces milk
• 1 large egg
• 1 teaspoon vanilla extract
• Sparkling sugar for garnish

Details

Servings 9
Adapted from kingarthurflour.com

Preparation

Step 1

1. For the fruit: Preheat the oven to 350F. Butter a shallow 3-quart baking dish. Spread the rhubarb in the dish.

2. Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.

3. For the topping: Whisk together the flour, sugar, baking powder and salt.

4. Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.

5. Stir the batter together until it's evenly moistened.

6. Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.

7. Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.