Baked rhubarb with raspberries

Total Time
55 min
25 min
30 min
Rhubarb, which tends to show up in late March to early April, is far more pleasant to eat when its shape is retained, and baking is the best way to ensure this. Here, the rhubarb is flavored with a deliciously sweet raspberry sauce that comes together quickly in the food processor. Using store-bought pound cake slices helps cut the preparation time for this recipe immensely. And feel free to add a little minced crystallized ginger to the rhubarb while it bakes, or add a sprinkle of rosewater (which is available in specialty food stores) after it's cooked for a delicious, luxurious touch.



6 oz

Packed brown sugar

¾ cup(s)


¼ cup(s), boiling


1 pound(s), fresh, trimmed and cut into 1⁄2-inch-thick slices or frozen sliced rhubarb

Vanilla extract

¼ tsp

Table salt


Fat-free pound cake

pound(s), (3⁄8-inch-thick) slices thawed frozen


  1. Preheat the oven to 350°F.
  2. Put the raspberries, brown sugar, and water in a food processor; pulse just until the berries break up. Pour the mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the rhubarb, vanilla, and salt.
  3. Transfer the mixture to a 7 x 11-inch baking dish. Bake until the rhubarb is tender, about 30 minutes, stirring very gently halfway through the baking. Place the baking dish on a rack and cool 10 minutes.
  4. Meanwhile, toast the pound cake until golden brown. Place 1 slice of cake on each of 6 plates and top evenly with the rhubarb. Serve at once. Yields 1 slice cake and 2⁄3 cup rhubarb per serving.