Spenard Glazed Rhubarb Turnabout

A yummy, old fashioned recipe.


  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 1/8 tsp. salt
  • 1 cup hot water
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 Tbsp. shortening
  • 1 egg, beaten
  • 1/4 cup milk


Put the rhubarb (this is also very good with cherries, berries, plums, or any good pie fruit) in a greased casserole. Mix the sugar, salt, and hot water and pour over the fruit. Bake at 350 degrees F for 20 minutes.


Meanwhile, make a drop biscuit dough made of the flour, baking powder, and salt; cut in the shortening, then mix in the egg and milk. Drop this batter by spoonfuls on top of the rhubarb. Bake at 400 degrees for 20 minutes more. Cool. Turn over on platter.

Serve with cream to drizzle over the top, or whipped cream, or vanilla ice cream.

Source: the Alaska "Sourdough" Cookbook

By Free2B from North Royalton, OH

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November 10, 20110 found this helpful

This sounds delicious. I can't wait to make it. Thanks for the recipe.

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November 10, 20110 found this helpful

My sweet hubby just loves rhubarb. Growing up in Florida, we didn't grow rhubarb, so I never ate it until I went to NC after I was in my early 40's. I love it too now, and I don't need to add the strawberries to it in order to enjoy it, but love the flavor of the tartness of it. I will definitely have to try this one Barb.


Thank you for sharing.

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