Sweetened dumplings with rhubarb and fresh cream recipe

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  • Yield: 6 to 8 Servings
  • Preparation Time: 45 Minutes


  • 4 cups cleaned and sliced rhubarb stalks
  • 1½ cups sugar, divided
  • one orange juice and zest
  • one lemon juice and zest
  • 2 cups flour
  • 2 eggs
  • ½ cup cream, plus more for serving
  • 1 tsp vanilla extract
  • ¼ tsp baking powder
  • ½ tsp salt
  • Cinnamon, nutmeg, and sugar, for sprinkling
How to Make It
  1. Select Sauté on the Instant Pot.
  2. Add rhubarb, 1 cup sugar, and juice and zest from the orange and lemon to the pot.
  3. Stir everything together. Bring to boil. Cook until rhubarb is soft and pulpy (about 20 minutes).
  4. Combine flour, eggs, ½ cup cream, ½ cup sugar, vanilla, baking powder, and salt in a large bowl. Mix together.
  5. Drop dough a spoonful at a time on top of rhubarb. Sprinkle top of dumplings with cinnamon, nutmeg, and sugar.
  6. Secure lid. Steam for 10 minutes. Let steam release naturally.
  7. Serve rhubarb and dumplings warm with fresh cream poured over top.

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