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Rhubarb Cream Cheese Monkey Bread


  • Author: Avery
  • Total Time: 50–55 minutes
  • Yield: 1012 servings 1x
  • Diet: Vegetarian

Description

Sweet, tangy, gooey chunks of heaven with pockets of rhubarb and melty cream cheese… all baked into golden, pull-apart bliss. This brunch beauty is easy to make and impossible to stop picking at. Grab a napkin (or don’t, sticky fingers = success).


Ingredients

Scale
  • 2 cans refrigerated biscuit dough
  • ¾ cup chopped rhubarb
  • 4 oz cream cheese, cut into small cubes
  • ½ cup sugar
  • 1 tsp cinnamon
  • ¼ cup melted butter

Instructions

  • Preheat oven to 350°F (175°C) and grease a bundt pan.
  • Cut biscuits into quarters.
  • Toss biscuit pieces with sugar and cinnamon in a large bowl.
  • Layer biscuit pieces into the bundt pan, sprinkling in chopped rhubarb and cream cheese cubes as you go.
  • Drizzle melted butter evenly over the top.
  • Bake for 35–40 minutes, until puffed, golden, and bubbling at the edges.
  • Let cool for 10 minutes, then carefully invert onto a serving plate.
  • Serve warm and pull apart with glee.

Notes

  • Fresh rhubarb is best, but frozen works in a pinch, just thaw and drain first.
  • Feeling fancy? Add a drizzle of vanilla glaze or a dusting of powdered sugar before serving.
  • For extra zing, add a bit of orange zest to the sugar mix.
  • Prep Time: 15 minutes
  • Cook Time: 35–40 minutes
  • Category: Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: ~260
  • Sugar: ~11g
  • Sodium: ~430mg
  • Fat: ~13g
  • Saturated Fat: ~6g
  • Unsaturated Fat: ~6g
  • Trans Fat: ~0g
  • Carbohydrates: ~32g
  • Fiber: ~1g
  • Protein: ~4g
  • Cholesterol: ~20mg

Keywords: Rhubarb monkey bread, pull-apart brunch bread, cream cheese monkey bread, easy rhubarb recipes