Rhubarb n’ Dumplings

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20 minutes
45 minutes
Rhubarb n’ Dumplings

Who says eating vegetables can’t be like dessert? Did you know that rhubarb is actually a vegetable?! My mom always used to make this for us when we were kids…its EASIER than PIE and maybe even tastier. I used to sneak in and dip some raw rhubarb into the sugar and eat it just like that while she was baking.

Top with optional whipped cream or vanilla ice cream if you’re feeling crazy. 

 – Suzy (Bodhi Market Wife)


Rhubarb filling

¾ cup brown sugar

¼ cup granulated sugar

3 Tbsp cornstarch or arrowroot (for thickening)

3 Tbsp unsalted butter (break up into small pieces)

3-4 cups sliced rhubarb (cut the beautiful red stems into ¼-inch lengths)

1lb of strawberries



1¼ cups all-purpose flour

¼ cup granulated sugar

1½ tsp baking powder

½ tsp salt

¼ cup unsalted butter (melted)

1/3 cup milk

2 tsp granulated sugar (optional)

¼ tsp ground cinnamon (optional)


Heat oven to 350 degrees F.

In a 2-quart casserole dish, combine 1 cup of water (you could use ½ water, half orange juice), brown sugar, granulated sugar, cornstarch or arrowroot, small pieces of butter, strawbrries and rhubarb. 

Next, in a bowl, combine flour, sugar, baking powder and salt.  Add melted butter and milk to the dry ingredients. Mix just until blended (don’t overmix or dumplings will be tough and dense). Drop batter in large rounded spoonfulls into the rhubarb mixture so that you have 5 or 6 evenly sized and spaced dumplings. Sprinkle each dumpling with cinnamon and sugar if desired. 

Bake for 45-50 minutes or until dumplings begin to get golden brown on top, are cooked through, and rhubarb mixture around them is bubbling! Yum!



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