• Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Makes 6 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 cups chopped rhubarb, cut in ½” (1.5 cm) pieces
  • 3/4 cup granulated sugar
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1/4 cup water
  • 1 3/4 cups Robin Hood Original All Purpose Flour
  • 2 tbsp granulated sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup All Vegetable Shortening
  • 1 cup milk
  • Filling
  • Topping

Serving Size: 6 servings


Serving Size: 6 servings

  • Preheat oven to 400°F (200°C). Grease a 9” (2.5 L) square baking dish.
  • Filling: Combine rhubarb, 3/4 cup (175 mL) sugar, 2 tbsp (30 mL) flour and water in a medium bowl. Place in prepared baking dish.
  • Topping: Mix remaining flour, sugar, baking powder and salt together in a separate medium bowl. Stir well to blend.
  • Cut in shortening into flour mixture with pastry blender or two knives until mixture resembles coarse meal.
  • Add milk all at once and stir with fork until all ingredients are moistened.
  • Drop spoonfuls of batter over rhubarb, covering entire surface.
  • Bake in preheated oven for 25 to 30 minutes, or until golden brown. Cool on wire cooling rack.
  • Serve warm.


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