Rhubarb Johnny

THE BEST REMEDY (4)
Colleen B.: "Easy to make, tasty too! I doubled the filling..…" Read More
9Ingredients
55Minutes
480Calories

Ingredients

US|METRIC
  • 2 cups rhubarb (cut 1/2″ or less)
  • 1 cup sugar
  • 1 egg (beaten)
  • 2 tablespoons flour
  • 1 cup flour
  • 4 tablespoons butter
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup milk
  • Remove All from Shopping List
    Did you make this?

    NutritionView More

    480Calories
    Sodium11% DV270mg
    Fat22% DV14g
    Protein14% DV7g
    Carbs28% DV84g
    Fiber8% DV2g
    Calories480Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol85mg28%
    Sodium270mg11%
    Potassium300mg9%
    Protein7g14%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate84g28%
    Dietary Fiber2g8%
    Sugars55g110%
    Vitamin A10%
    Vitamin C10%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Colleen B. 4 months ago
    Easy to make, tasty too! I doubled the filling...could have put in less sugar. Very sweet and would have liked more tartness but the family liked it sweet. Served it with vanilla ice cream since I didnt have cream but I can see where the cream would be better to soften up the biscuits. Very good and I will definitely make it again.
    Dayle C. 2 years ago
    Excellent served warm with heavy cream
    Jenny S. 2 years ago
    This was really good, enjoyed it as an unusual (to me) but very tasty way to use rhubarb. I did it exactly as written other than adding an extra cup of rhubarb (because it is so good, I like it tart, and there never seems to be enough). The biscuits are interesting in that they have no leavening, but I guess that's how they're supposed to be? Served with cream poured over the top and it was well received. Will make again.
    Erin T. 4 years ago
    I love rhubarb and this is my go to rhubarb dessert. I made it for a church potluck and everyone loved it. Living in Minnesota we have rhubarb everything in the spring-I'm surprised that this recipe is such a secret. It is so good!