Martha Stewart Baked Rhubarb

Martha Stewart baked rhubarb is a soft, sweet-tart dessert with fresh rhubarb, vanilla sugar and butter that comes together in 1 hour 15 minutes. It's an easy spring dessert for Easter brunch, Sunday dinner or a casual cookout, and it's a simple recipe that is mostly hands-off.

Let the rhubarb sit with the sugar and vanilla for a full 30 minutes before baking, because that rest draws out the juices that become the syrup. Skip it and the rhubarb bakes up dry and sharp.

Martha pours heavy cream around the rhubarb for just the last 5 minutes of baking, which gives the pink juices a silky richness without making the dish heavy. She also serves it warm with a dollop of tangy creme fraiche, so every spoonful balances sweet against sour.

Martha Stewart Baked Rhubarb

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

320

kcal

Tender rhubarb pieces bake down in a buttery, vanilla-scented syrup until soft but still holding their shape. A splash of cream at the end turns the juices smooth and rosy.

Ingredients

• 2 tablespoons (¼ 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 for Baked Rhubarb
  

• vanilla extract
  

• 1/4 cup heavy cream
  

• Creme fraiche, for serving
  

Directions

• Prep the baking dish: Butter a 10 1/2-inch shallow, round baking dish, then add the 8 cups chopped rhubarb. Toss it with 1/2 cup of the vanilla sugar and a splash of vanilla extract.
• Let the rhubarb stand: Leave the rhubarb to sit for 30 minutes so the sugar can draw out its juices. While it rests, preheat the oven to 375°F.
• Add sugar and butter: Sprinkle the remaining 1/4 cup sugar over the rhubarb and dot it with the 2 tablespoons of butter, cut in pieces. Cutting the butter small helps it melt evenly through the dish.
• Bake the rhubarb: Transfer the dish to the oven and bake for about 20 minutes. It's ready when the rhubarb is almost tender and still holds its shape.
• Add the cream: Pour the 1/4 cup heavy cream around the rhubarb, then bake for 5 minutes more. The cream melts into the juices and turns them silky.
• Serve warm: Spoon the warm rhubarb into bowls, along with plenty of the pink juices. Top each serving with a dollop of creme fraiche.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How much rhubarb do I need for this recipe?

You need about 2 pounds of rhubarb to get 8 cups once it's chopped into 1-inch pieces. Look for firm, shiny stalks, and don't worry about color, since green, pink and red rhubarb taste about the same.

How long does baked rhubarb keep in the fridge?

Stored in an airtight container, it keeps in the refrigerator for up to 3 days. To warm it back up, use a 325°F oven or the microwave on half power, and stop as soon as it's heated through.

Can I use vanilla extract instead of vanilla sugar?

Yes, a splash of good vanilla extract works well and is easier to find and cheaper. Vanilla bean paste swaps in equally well if you already have a jar.

What can I serve with baked rhubarb besides creme fraiche?

Vanilla ice cream, plain yogurt or whipped cream all balance the tartness nicely. Leftovers are also great spooned over oatmeal, pancakes or waffles the next morning.

What's the biggest mistake with baked rhubarb?

Using a deep, small dish is the most common one, because the rhubarb piles up and steams instead of caramelizing. A wide, shallow dish about 10 to 11 inches across gives you softer fruit with more browned edges.