Rhubarb Recipes

Mrs. Walter’s Rhubarb Cake

l cup sugar

l/2 cup butter

l egg

l t. baking powder

l t. soda

2 cups chopped rhubarb

l/2 cup sour milk

2 cups flour

Topping:

l cup brown sugar

l cup coconut/ optional/ Mike doesn’t like coconut.

l t. cinnamon

Bake at 350 for 45 minutes.

I usually make this as a coffee cake; although it can be made as a loaf cake, with less topping. This is from a Collection, One of a Kind! December, 1993. This was around the same time Marion White published a book of profiles of Newfoundland Women, most well known. This inspired writing about women I admired, most of whom would never be known outside the kitchen walls. Mrs. Walters was 78 or 80 at the time. For full story, see Website.

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Go Anywhere Rhubarb Bars (from Joyce Hansen)

COOKIE CRUST
l c all purpose flour
l/3 c confectioners sugar
l/3 c butter or margarine

FILLING
l c sugar
l/4 c all purpose flour
2 eggs beaten
l t vanilla extract
3 c finely chopped fresh or frozen rhubarb

Combine ingredients for crust and press into bottom of ll” x 7″ baking
pan. Bake this for l2 min. at 350 degrees. Combine first four of
filling ingredients and add rhubarb. Pour over warm crust. Bake at 350
for 35-40 min. Test with wooden toothpick. Insert in center of baked
bars to see if it comes out clean. Cool on rack.

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Title: Lebanon County Rhubarb Jam
Categories: Penndutch*, Preserves
Yield: 1 servings

2 1/2 lb Rhubarb
1/2 c Water
1 1/2 lb Sugar
2 Orange, rind & juice of

Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup
of cold water. Grate the rind of the oranges and add to the rhubarb. Add
the orange juice and cook for 30 minutes, stirring occasionally. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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Title: MAMA’S RHUBARB & STRAWBERRY SHERBET
Categories: Desserts, Frozen
Yield: 6 servings

1 pt Strawberries
2 c Cooked rhubarb
2 tb Lemon juice
1/8 ts Salt
1 1/2 c Sugar
3/4 c Heavy cream

Wash berries, hull and mash. Press rhubarb through seive, add remianing
ingredients, pour into freezing tray of refrigerator and freeze without
stirring until firm. When ready to serve, scrape up thin layers of the
mixture with an inverted spoon, beat back and forth in the tray until
smooth and serve immediately.

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Title: Moist Rhubarb Coffeecake
Categories: Desserts, Cakes
Yield: 9 servings

2 c Cake flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Plus 2 tablespoons light
-Brown sugar, packed
1/4 c Thawed, frozen egg
-Substitute
1 c Nonfat palin yogurt
1/2 c Applesauce
1 ts Vanilla
3 c Coarsely chopped rhubarb

Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many
midwestern and east coast transplants. Just stir diced uncooked rhubarb
into the coffeecake batter and bake. (By Times Food Stylists) Sift together
cake flour, baking powder, baking soda, and salt into large bowl. Stir in
cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce
and vanilla. Stir into flour mixture just until ingredients are almost
blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square
pan sprayed with non-stick vegetable spray or lined with parchment paper.
Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees
F. 30 to 35 minutes or until cake tests done in center.
Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat;
50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists

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Title: Rhubarb Bread Pudding
Categories: Desserts, Puddings, Breads, Vegan
Yield: 4 servings

4 Bread slices
3 tb Butter
1/2 c Sugar; granulated
3/4 ts Cinnamon
3 c Rhubarb; 1″ pieces

Spread each slice of bread with 1 tsp of butter. Cut buttered bread into
1/2″ cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom
of greased 8″ baking dish. Top with half of bread cubes and half of sugar
mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for
20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
Source: Canadian Living magazine posted by Anne MacLellan

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Title: Rhubarb Crisp
Categories: Desserts
Yield: 1 servings

4 c Fresh rhubarb, cut up
1/2 ts Salt
2 c Sugar
3/4 c All purpose flour
1 ts Cinnamon
1/3 c Butter

Heat oven to 350 degrees. Place rhubarb in ungreased baking dish, 6×10
inch. Sprinkle with salt. Measure sugar, flour and cinnamon into a bowl.
Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly
over rhubarb. Bake for 40 to 50 minutes, until topping is golden brown.
Serve warm with light cream or ice cream. Randy Rigg

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Title: Rhubarb-Strawberry Ice
Categories: Desserts, Fruit, Frozen
Yield: 12 servings

4 c Cut-up fresh rhubarb or
1 pk 16-oz. frozen unsweetened
Sliced rhubarb, slightly
Thawed
1 1/4 c Cranberry juice cocktail or
Unsweetened cherry juice
1 c Sugar
2 c Sliced fresh strawberries
Champagne or ginger ale(opt)

In a medium saucepan stir together rhubarb, 1/2 cup of the juice, and
sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes
or till rhubarb is tender and sugar is dissolved. Remove from heat. Add
remaining 3/4 cup juice and berries. Cool to room temperature. In a
blender container or food processor bowl cover and blend or process rhubarg
mixture, half at a time, till smooth. Transfer the mixture to a 9x9x2-inch
nonmetal freezer container. Cover and freeze for 4 to 5 hours or till
almost firm. Chill a large bowl in the refrigerator or freezer.

Break frozen mixture into small chunks. In the chilled bowl beat chunks
with an electric mixture on medium speed till smooth but not melted. Return
mixture to freezer conatiner. Cover; freeze for at least 6 hours or till
firm.

To serve, use a small ice cream scoop or melon baller to scrape the surface
of ice and shape into balls. Spoon 4 or 5 small scoops of the ice into
dessert dishes. If desired, pour champagne or ginger ale around ice;
garnish with fresh mint. Serve immediately.

Nutrition facts per serving: 91 cal., 0 g total fat (0 g sat. fat), 0 mg
chol., 3 mg sodium, 23 g carbo., 1 g fiber, 1 g pro. Daily Value: 0% vit.
A, 44% vit. C, 3% calcium, 1% iron.

***Instead of freezing the ice in a pan, you can transfer the rhubarb
mixture to a 1- to 2-quart ice-cream freezer and freeze as the manufacturer
directs.

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Title: Rosy Rhubarb Sherbet
Categories: Desserts, Frozen, Fruit
Yield: 1 servings

4 c Rhubarb; finely chopped
1 c Sugar
1 ts Grated orange peel
1/2 c Orange juice
1/2 c Corn syrup
2 Egg whites
2 tb Sugar
Toasted coconut or nuts,
– if desired

In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange
juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and
cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or
freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg
whites until foamy; gradually add 2 Tbls sugar, beating continously until
stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat
until light and fluffy. Fold in egg whites. Return to freezer container;
cover with plastic wrap to prevent crystals from forming. Freese until
firm, about 3-4 hours, stirring occasionally. Allow to soften slightly;
spoon into sherbet glasses. Garnish with toasted coconut or nuts.

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RHUBARB SAUCE

This is a recipe from the Organic Gardener Magazine, which has
been inbred over the years, so am not sure if it is the same as
original. It is a wonderful, tart, crunchy mixture, which can be
used on ice cream as a dessert, with yogurt for lunch, or eaten
plain, with raisin bread, like applesauce. It is more runny than
jam. I have used it over short-cake, like strawberry short-cake,
topped with whipped cream or yogurt. The secret is in the
cooking, or rather the not over-cooking. After this mixture is
prepared, it is set overnight with a lid. In the morning, you
will find the liquid bled from the rhubarb, making lots of juice.
Bring to a boil with lid off, while watching, and set off the
stove immediately. The juice will be clear, but the meat will be
crunchy. This stores in the refrigerator indefinitely.

Preparation:
Wash young, fresh rhubarb stalks. (If they are old, I string them
like celery, but Mike doesn’t.) Slice stalks lengthwise, into
several thinner slats. Lay on cutting board and slice cross wise,
giving small rhubarb pieces about l/2 to l/4 inch squares (or
thereabouts). Mike’s are much chunkier than mine and it doesn’t
seem to matter.

We use 4 cups of rhubarb to l cup of sugar. My folks like it
sweeter, so we add more sugar. Mike’s aunts like it more tart, so
they use less sugar.
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Orange Rhubarb Muffins
[source:http://www.rhubarbinfo.com/recipe-muffin.html]

First, I have to confess – I don’t like rhubarb…. but two years ago, we got a lot of it from a someone and I had to use it. I made Mike’s sauce for my husband (a huge success), but still had more rhubarb left, so I found this muffins recipe and gave it a try. It turned out to be a wonderful recipe!! Healthy, moist, crunchy muffins that my daughter likes too! Right now it is the only way I can consume rhubarb and I LOVE it!
Enjoy. Inbal Bahar

Ingredients:

2 cup whole wheat flour

3/4 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup chopped pecans (I used walnuts)

1 large egg

1/4 cup vegetable oil (I put 1/8 cup oil and 1/8 cup unsweetened apple sauce)

2 teaspoon grated orange peel

3/4 cup orange juice

1 1/4 cup rhubarb, fine chopped

Procedure:

Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350 degrees F for 25-30 min.
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Oma’s Rhubarb Cake

Recipe from Mydra, Veggie Group Member, 2015.  It’s called “Oma’s Rhubarb Cake” and is like a streusel-topped coffee cake (although as I mentioned mine wasn’t so streusel-y but the cake was still delicious)

Ingredients – Cake 

1 1/4 cups white sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 cups all purpose flour

2 eggs, beaten

1 cup sour cream (or greek yogurt)

3 cups of diced rhubarb (reviews recommend 4 cups which I would do next time)

Ingredients – Topping 

1 cup white sugar (or brown if you like according to reviews…I’ll try it with brown this week)

1/4 cups butter, softened

1/3 cup all-purpose flour

ground cinnamon, for dusting – I used about a teaspoon

  1.  Preheat oven to 350 degrees F, Grease and flour a 9 X 13 inch baking dish (I used a springform pan and it worked fine)
  2. In a large bowl, stir together 1 1/4 cup sugar, baking soda, salt and 2 cups flour.  Stir in the eggs and sour cream/yogurt until smooth, then fold in the rhubarb.  Pour into the prepared dish and spread evenly.  In a smaller bowl stir together the remaining 1 cup sugar and butter until smooth.  Stir in 1/4 cup flou until the mixture is crumbly.
  3.  Sprinkle the mixture on top of the cake and dust with cinnamon (lightly).
  4.  Bake in the preheated oven until a toothpick inserted into the center comes out clean – about 45 minutes.

That’s it!  It’s very quick and easy which I love and delicious with coffee.

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RHUBARB CUSTARD SQUARES/PIES

Taken from The MUN Botanical Garden cookbook, ‘Friends of the Garden Cookbook’ (1996).

Bottom:
3 Tbsp Sugar
1/4 tsp baking powder
1 cup flour
1/2 cup butter (Good Luck)
1 egg
Pinch of salt
1/4 cup milk

Mix together; press into large pie plate or 9 inch pan.

Filling:
2 eggs, well beaten
1 cup sugar
2 Tbsp flour
1/2 cup milk (or a little less)
Pinch of salt
Dash of nutmeg, to taste
3 cups rhubarb, cubed (you can use frozen rhubarb, just don’t thaw)

Beat eggs.  Add sugar, flour, milk and spices; beat until creamy.  Add rhubarb; pour into crust.  Bake for 10 mins at 425 degrees F.  Reduce heat to 325 degrees F; bake until lightly browned, approximately 30 minutes.  Cool before cutting.  Can be served with cream.  Can be made as pie or squares.

 

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Vegan Rhubarb Muffins

Taken from Thyme & Love. 

Recommend by an Organic farm customer who said: “If you are looking for a great Rhubarb recipe; We made rhubarb muffins. We made these last year too, but with the sugary topping as described online. Those were really good. We dropped the topping this year, and got a healthier version (though not as tasty!)

INGREDIENTS

  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups light brown sugar
  • 1/2 cup coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb, thinly sliced

Topping:

  • 1 tablespoon vegan butter, room temperature
  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon

DIRECTIONS

  1. Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups.
  2. In a small bowl combine the almond milk with apple cider vinegar. Set aside.
  3. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  4. In a large separate bowl, beat the brown sugar and oil. Stir in the vanilla and milk and vinegar mixture. Beat with an electric mixer until smooth.
  5. In batches, pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb.
  6. In a small bowl, mix together the butter, white sugar and cinnamon. Set aside.
  7. Spoon the batter into the prepared muffin cups, filling almost to the top. Sprinkle about 1 teaspoon of cinnamon sugar mixture on top of each muffin.
  8. Bake until the tops of the muffins spring back when lightly pressed, about 20- 25 and a tester comes out clean.
  9. Let the muffins cool in the pan for 10 minutes before removing.

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