• Ingredients for Base
  • 3 cups sliced rhubarb
  • 2/3 cup mini-marshmallows
  • 2/3 cup sugar
  • 1/2 Tbsp. tapioca
  • Ingredients for Topping
  • 1 extra-large egg, beaten
  • 2/3 cup sugar
  • 2 Tbsp. hot water
  • 2/3 cup flour
  • 1-1/2 tsp. baking powder

Prepare an 8×8″ baking dish by greasing or spraying with non-stick. Preheat oven to 350 degrees F.

In a bowl, mix together the Base Ingredients. Spread the mixture into the prepared baking dish. Set aside.

For the Topping: beat together egg, sugar, and hot water. Fold in flour and baking powder. Dollop the batter over the mixture in the baking dish as evenly as possible. Bake at 350 degrees for about 40 minutes. Serve warm or at room temperature.

NOTES: This tastes good with whipped cream or ice cream. It’s a weird little dessert because the marshmallows form a crinkly crust, kind of like a pavlova, but underneath the crinkle is a rich cake-like topping on top of a luscious rhubarb sauce. It’s SUPER simple to make and very forgiving if you think it needs more egg or more rhubarb, etc.