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Farm Kitchen:  recipes with rhubarb  |
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Beverly Gill
True Blue Farmgirl
1114 Posts
Beverly
Marlborough
USA
1114 Posts |
 Posted - May 26 2009 : 4:58:14 PM
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 Silly me---I'm growing rhubarb and we have never had it. Any recipes to share would be appreciated. Guess I grew it out of sentimental reasons.....my father loves it. But he's in Maryland...I'm in Massachusetts.
Thanks ahead of time.
Beverly |
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Marybeth
True Blue Farmgirl
6418 Posts
Mary Beth
Stanwood
Wa 98292
USA
6418 Posts |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - May 26 2009 : 8:37:01 PM
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Beverly,
Here is a new favorite I made this year.I got it from the Mennonite Girls Can Cook blog. It's so good and easy too! How funny that you are in Massachusetts and your Father in Maryland. My husband is from Maryland and I am from Massachusetts :)
Rhubarb Streusel Pie
•1 unbaked 9 inch pie shell
•4 cups rhubarb, cut in 1/2" lengths
•1 1/3 cups sugar
•1/4 cup flour
•2 eggs, slightly beaten
•1/2 teaspoon nutmeg
1.Combine sugar, flour and nutmeg. Add to eggs and beat. Stir in rhubarb.
2.Pour into pastry lined pie plate.
Topping:
•1/4 cup oats
•1/2 cup flour
•1/2 cup brown sugar
•1/4 cup butter
1.Mix topping ingredients until crumbly. Sprinkle evenly over pie.
2.Bake at 425F for 15 minutes.
3.Reduce heat to 350F and bake about 40 minutes longer...until rhubarb is cooked and topping is brown.
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I wish I could remember where on the internet I found this one. It's also very good :)
Big Crumb Coffeecake with Rhubarb
Adapted from The New York Times 6/6/07
Not rhubarb season? Don’t fret. I think this cake would be amazing with a blueberry, raspberry, sour cherry or any other tangy fruit filling you can think of. Simply adjust the sugar level accordingly–most of these will need far less than rhubarb does to make them palatable.
Time: 1 1/2 hours, plus cooling
Butter for greasing pan
For the rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
4. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Yield: 6 to 8 servings.
Mary Beth, we often had stewed rhubarb as kids :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
Edited by - Calicogirl on May 26 2009 8:39:46 PM |
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Beverly Gill
True Blue Farmgirl
1114 Posts
Beverly
Marlborough
USA
1114 Posts |
Posted - May 27 2009 : 01:19:44 AM
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thank you both for the recipes---I can hardly wait to try them.
Beverly |
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GailMN
True Blue Farmgirl
471 Posts
Gail
Hutchinson
Minnesota
USA
471 Posts |
Posted - May 27 2009 : 06:01:43 AM
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Beverly - when I am in a hurry and need a quick rhubarb dessert, I always turn to this one.
RHUBARB CAKE
1 white or yellow cake mix
2 cups chopped rhubarb (I generally use more)
1 1/2 cups sugar
1 pint heavy whipping cream
Make cake mix according to directions. Pour into prepared 9 x 13 pan (greased and floured). Mix rhubarb and sugar together - add a little cinnamon if you like. Spread rhubarb/sugar mixture over cake mix. Pour cream over all. Bake approximately 1 hour at 350 degrees. Let cool for about 1/2 hour before serving - serve bottom side up with ice cream, whip cream or alone. Refrigerate.
Very simple and delicious - cutting up the rhubarb takes the most time.
Enjoy!
Gail
Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star. |
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GailMN
True Blue Farmgirl
471 Posts
Gail
Hutchinson
Minnesota
USA
471 Posts |
Posted - May 27 2009 : 06:16:21 AM
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We too always had rhubarb sauce growing up - I make it still but add strawberries to the mixture as it is simmering, great on pancakes, waffles, ice cream or over cake. I have used both fresh and frozen strawberries.
Gail
Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star. |
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Farm Kitchen: recipes with rhubarb |
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recipes with rhubarb
