Description
Rhubarb Cream Cheese Monkey Bread is a delightful twist on the classic pull-apart treat, featuring soft biscuit dough layered with tangy rhubarb compote and sweetened cream cheese for a gooey, indulgent bite.
Ingredients
Scale
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup chopped rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C). Spray a bundt pan with cooking spray.
- In a saucepan, cook chopped rhubarb, granulated sugar, and lemon juice over medium heat until rhubarb is soft and jammy, about 10 minutes. Let cool.
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Cut each biscuit into quarters. Flatten slightly and place a small amount of cream cheese mixture and a dollop of rhubarb compote in the center. Pinch to seal into a ball.
- In a separate bowl, mix melted butter, brown sugar, and cinnamon.
- Dip each filled dough ball into the butter mixture and layer in the prepared bundt pan.
- Pour any remaining butter mixture over the top.
- Bake for 35–40 minutes or until golden brown and cooked through.
- Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
Notes
- You can prepare the rhubarb compote ahead and refrigerate it until ready to use.
- Add chopped nuts or a drizzle of glaze for extra flair.
- Ensure dough is sealed well to prevent filling from leaking during baking.
Nutrition
- Serving Size: 1 piece
- Calories: 390
- Sugar: 22g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: rhubarb monkey bread, cream cheese monkey bread, pull-apart bread, spring dessert, rhubarb recipes