Rhubarb Bears
Delightfully whimsical and bursting with tangy-sweet flavor, Rhubarb Bears are the perfect treat to showcase summer’s star ingredient—rhubarb! These playful baked goods combine a tender, buttery dough with pieces of tart rhubarb, creating a balance of textures and flavors that’s impossible to resist. A sprinkle of cinnamon-sugar adds a warm, caramelized topping, while their adorable bear shapes make them an instant hit for family gatherings or special occasions. Ready in under an hour, this fun and easy recipe is a creative twist on classic scones. Serve with a dusting of powdered sugar for a charming, bakery-worthy finish! Keywords: Rhubarb Bears recipe, easy rhubarb dessert, cinnamon rhubarb scones, whimsical pastry ideas.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 0.5 cups Milk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 2 cups Rhubarb stalks (chopped)
- 0.25 cups Light brown sugar
- 0.5 teaspoons Ground cinnamon
- 0.25 cups Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well.
Cut the cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract. Add this wet mixture to the dry ingredients and stir until a soft, slightly sticky dough forms.
Fold the chopped rhubarb into the dough, ensuring it is evenly distributed.
Lightly flour a clean surface and your hands. Take small portions of dough and shape them into playful bear shapes (or simple rounds if desired). Use smaller pieces for 'ears' and press them gently onto each 'bear' body.
In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture over the tops of each bear.
Place the rhubarb bears on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 18–20 minutes, or until the bears are golden brown and cooked through.
Remove the bears from the oven and let them cool on a wire rack for 10 minutes.
Optional: Lightly dust the rhubarb bears with powdered sugar before serving for a sweet finish.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 486.0 g | 177% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 241.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 539 mg | 41% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
