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