In Michigan, the harvesting of rhubarb is a tradition for many gardeners
and cooks each spring. I didn't realize just how many recipes I had
collected for this sweet, yet tart, vegetable until I was gathering them
for this feature. However, I chose those that were easy and would appeal
to everyone in the family.
Rhubarb Cake
Ingredients:
Cake:
3/4 cup margarine
2 cups sugar
1 egg
1 cup buttermilk
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 1/2 cups flour
2 1/2 cups rhubarb, chopped
Topping:
1/3 cup brown sugar
1/3 cup chopped walnuts or pecans
1 tsp. cinnamon
Cream together all cake ingredients and pour into a greased
and floured 9x13 pan. Before baking combine topping ingredients
and sprinkle over the top of the batter. Bake at 350 for 45 minutes
or until a toothpick inserted comes out clean.
Strawberry-Rhubarb Pie
Ingredients:
Unbaked pastry for 2 pie crusts (For the top and bottom)
1/3 cup flour
2 cups chopped rhubarb
2 tablespoons butter
1 1/3 cups sugar
2 cups fresh strawberries, washed, hulled and sliced.
Heat oven to 425 degrees. Stir together sugar and flour.
Place one of the pie crusts pastries in a pie plate for the
bottom crust, and place the rhubarb in the bottom. Sprinkle
with half the sugar mixture. Repeat with strawberries and
remaining sugar mixture. Dot with butter. Place on top
crust and crimp edges. Cut slits in the top of the crust.
Bake for 40-50 minutes.
Rhubarb Sponge Pie
Ingredients:
1 unbaked pie shell
3 cups rhubarb, chopped
1 cup sugar
1 1/2 tsp. tapioca
2 tsp. grated orange rind
1 egg
1/3 cup sugar
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
2 tablespoons orange juice
Mix rhubarb, 1 cup sugar, tapioca and orange rind. Pour into
the pie shell. In a small bowl, beat together eggs and sugar
for 2 minutes. Add remaining ingredients and beat one more
minute. Pour over rhubarb mixture in pie crust. Bake at 375
degrees for 40 minutes or until rhubarb is tender and the
batter is cooked.
Easy Rhubarb Jam
Ingredients:
5 1/2 cups rhubarb, finely diced
3 1/2 cups sugar
1 (3 ounce) package strawberry Jell-o
Mix rhubarb and sugar, allow to sit overnight. The next
morning, boil the mixture for 15 minutes, stirring constantly.
Remove from heat. Add Jell-o and mix until it's dissolved.
Pour into sterilized jars. Cool, and keep in refrigerator.
Rhubarb Bread
Ingredients:
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 1/2 cups flour
1 1/2 cups finely diced rhubarb
1/2 cup chopped pecans or walnuts
Stir together in order given. Pour into greased
and floured loaf pans. Bake at 325 degrees for
40 to 60 minutes or until an inserted toothpick
comes out clean. Makes 2 loafs.
Rhubarb Cobbler
Ingredients:
1 cup flour
2 tablespoon margarine
1 egg, beaten
1 tsp. baking powder
1/2 tsp. salt
2 tablespoons milk
3 cups rhubarb, chopped
3 ounce package strawberry gelatin
1/2 cup flour
1 cup sugar
1/2 stick margarine
Cut the 2 tablespoons margarine into the flour until
crumbly. Add eggs, milk, baking powder and salt.
Make a soft dough and press into an 8x8 inch pan.
Press the dough up the sides of the pan. Place the
rhubarb evenly in the bottom of the pan . Sprinkle with
the strawberry gelatin(dry). In a bowl, mix together
the flour, sugar and margarine to make a topping.
Sprinkle over the gelatin. Bake at 350 degrees for 30-35
minutes or until rhubarb is tender.
About the author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is also editor of Old Fashioned
Living. You'll find information on subscribing to her free daily tips
on our Newletter Page
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