Remarkable mango-rhubarb bites

Original blog post

Recipe source: The Rhubarb Compendium

Time required: 1.5 hr

Yields: 12 servings

Tools required:

  • baking pan, 13″ x 9″
  • pastry blender


  • 4 C rhubarb, washed and diced
  • 3 C mango, peeled and cored and diced
  • 1 C granulated white sugar
  • 1 C dark brown sugar
  • ½ C white shortening
  • 1 egg
  • 1 TSP baking soda
  • ¼ TSP salt
  • 1 TSP cinnamon
  • 2 C flour
  • ½ TSP vanilla


  1. Pre-heat oven to 177°C / 350°F degrees. Grease and flour baking pan.
  2. Place rhubarb and mango into a large bowl. Mix in half of the white sugar. Set aside.
  3. In a medium bowl, cream shortening, remaining white sugar, and brown sugar.
  4. In a small bowl, combine baking soda, salt, cinnamon and flour. Add to wet mixture.
  5. Mix in egg and vanilla into wet mixture.
  6. Combine wet mixture with fruit, and spoon batter in baking pan.
  7. Bake 40 min.
  8. Cool on rack at least one hour.
  9. Cut into squares; length-wise 3 strips and cross-wise 4 strips.

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