Skip to main content
Dessert

Rhubarb Bavarian

A rhubarb dessert with a buttery base and a gelatin‑set topping folded with whipped cream.

From the Recipes Wiki (Fandom) · 11 ingredients
Jump to recipe ↓

Why it works: Flour and rhubarb match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 638 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Oven350 °F
Timeabout 10 minutes

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Base
  • Topping

Directions

Make the base

  1. Combine dry ingredients.

  2. Cut in butter until mixture resembles coarse bread crumbs.

  3. Spread evenly in bottom of a greased 9-inch square pan.

  4. Bake at 350 °F until lightly browned, about 10 minutes.

Make the rhubarb topping

  1. Combine rhubarb, 1/4 cup cold water, sugar and salt.

  2. Simmer until rhubarb is tender, stirring occasionally.

  3. Soak gelatin in cold water, then add hot rhubarb and stir until dissolved.

  4. Add food coloring, if desired.

  5. Chill until partially set.

Assemble and chill

  1. Fold in whipped cream.

  2. Turn onto base.

  3. Chill until firm, about 3 hours.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + rhubarbtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together638 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Gelatin + creamtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Sugar + gelatintop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the crumbly base once baked.
Butter
Cut into the flour to give the base a tender, crumbly texture.
Rhubarb
Provides the tart flavor and fruit body of the filling.
Sugar
Sweetens the tart rhubarb and balances its acidity.
Gelatin
Sets the rhubarb liquid into a firm, sliceable layer.
Whipping cream
Adds lightness and an airy, creamy texture to the filling.

The step that matters

Dissolve the gelatin fully and chill only until partially set. Undissolved gelatin leaves grainy or rubbery pockets. If the mixture is chilled until fully firm before folding in the whipped cream, it cannot blend smoothly and the cream may deflate or separate.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Rhubarb PieIllustrationRhubarb Pie152 recipesIllustration of Rhubarb MarmaladeIllustrationRhubarb Marmalade35 recipesIllustration of Rhubarb JellyIllustrationRhubarb Jelly28 recipesIllustration of White CakeIllustrationWhite Cake431 recipes