Friday, May 29, 2009

Friday Recipes: Rhubarb

'Tis the season for rhubarb! Those less than attractive giant leaves that yield edible stalks of the tasty vegetable, rhubarb. 

That's right: rhubarb is a vegetable. 

You would think it was a fruit the way it's used in jams, cakes, pies, cobblers and other sweet desserts.

We've gone through our collection of rhubarb recipes and chosen a handful for you to enjoy. If you make any let us know!

~ Amanda

Rhubarb 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

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

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

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

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

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

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.

Caramel Rhubarb 'n' Dumplings
serves 8

( I have converted this to low fat and it is still mighty tasty)
1 1/4 cups water
3/4 cup packed brown sugar
1/2 cup granulated sugar
4 Tbsp. cornstarch
1 packet of (liquid) butter buds...used without adding the liquid (or 3 Tbsp. butter)
4 cups sliced rhubarb
1 1/4 cups flour
1/4 cup plus Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 packet of (liquid) butter buds...used without adding the liquid (or 1/4 cup butter melted)
1/3 cup milk
2 tsp. sugar
1/4 tsp. cinnamon

In a 2 quart microwave safe casserole combine water, brown sugar, 1/4 cup sugar, cornstarch & packet of butter buds . Add the sliced rhubarb. Cook, uncovered on 100% power for 7-9 min. or until thickened & bubbly, stirring after every minute. Cover to keep warm. In medium mixing bowl combine flour, 1/4 cup sugar % 2B 2 Tbsp.sugar, baking powder, salt & butter buds (or melted 1/4 cup butter). If using melted butter add it along with the milk to the dry ingredients. Mix until blended. Drop batter by rounded tablespoons into hot rhubarb mixture. Cover with waxed paper; cook for 5-6 min. or until dumplings are done, giving the dish a half-turn once. Stir together the 2 tsp. sugar & cinnamon; sprinkle over dumplings. Serve warm.

Rhubarb Cookies

3/4 cup sugar
1/3 cup oil
1 egg
1 tsp. vanilla
1 cup rhubarb sauce (unsweetened)
1/4 tsp. cinnamon
1 1/3 cups flour
1/4 tsp. salt
2 cups oatmeal (not instant)
1/2 tsp. soda
1/2 tsp. baking powder
1/2 cup chopped walnuts

Mix sugar and oil together. Add beaten egg, vanilla, rhubarb sauce and oatmeal. Sift dry ingredients together and add to first mixture. Stir in walnuts. Drop from teaspoon onto cookie sheet. Bake at 375 degrees for 15 min. or until golden brown.

Cindy from northern Michigan sent us some rhubarb recipes.

Springtime Rhubarb Salad

2 1/2 cups rhubarb (cut into 1-inch pieces)
1/2 cup water
1 cup sugar
1 Tbsp. lemon juice
6-oz. package raspberry flavored gelatin
1/2 cup boiling water
2 cups celery (chopped)
1 cup chopped walnuts

In a medium saucepan, boil rhubarb in 1/2 cup water until tender. Add sugar to dissolve. Add lemon juice and chill. In a large bowl, dissolve gelatin with boiling water and cool. Blend all ingredients together and chill.

Rhubarb Drink

1 cup rhubarb, cut up
1 cup water
3/4 cup sugar
1 6-oz can frozen pink lemonade

Cook all ingredients. Strain. Chill. Just before serving add 16 oz lemon-lime soda. Need to triple recipe for large crowd. Strained rhubarb can be used cup for cup like applesauce in a cake or cookie recipe.

Strawberry Rhubarb Crunch

2 cups sliced strawberries
3 cups chopped rhubarb
3/4 cup sugar
1/4 cup flour
1/4 cup butter
1/4 cup brown sugar
1/4 cup flour
1/2 cup quick cooking oats

Preheat oven to 400 F. In a large bowl, combine strawberries, rhubarb, sugar and 1/4-cup flour; mix well. Pour into 9x9-inch baking pan. In a separate bowl, cream together butter and brown sugar; cut in flour and oats. Sprinkle evenly over fruit. Bake for 35 to 40 minutes. Let cool slightly before cutting into serving squares. Serve with a scoop of vanilla ice cream!

Bette sent this in to us!

Rhubarb Cake Dessert
Submitted by Marsha from Colorado

This is such an easy & delicious rhubarb cake. 8 cups cut up rhubarb, spread evenly in a 9x13" pan.

1 1/2 cups sugar sprinkled evenly over the rhubarb.

1 6oz. package of dry strawberry jello, sprinkled over the rhubarb (after the sugar has been sprinkled)

1 package dry yellow or white cake mix, sprinkled over the jello.

Drizzle 2/3 cups of melted butter over the top.
Bake 40 minutes at 375 degrees. Serve warm (or cold is ok, too) with a big scoop of vanilla ice cream.

Sharon sent this in-thanks Sharon!

Rhubarb Muffins

1 1/2 c. brown sugar
2/3 c. oil
1 egg
1 c. buttermilk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/2 c. flour
1 1/2 c. diced rhubarb
1/2 c. chopped nuts

Fill 2/3 full, paper-lined muffin tins or pour batter into 9x13 cake pan.Sprinkle with topping. Bake at 400 degrees for 20 to 25 minutes.


1/2 c chopped nuts
1/3 c. sugar
1 1/2 tsp. flour
1 Tbsp. melted butter

Mix together; sprinkle over unbaked muffins.

This is a Favorite Recipe of mine.

Iced Rhubarb Cake
From Barbara Fassbind

Barbara, who resides in Switzerland, was kind enough to share this recipe with us. Barbara confessed: "When I read the recipe, it sounded awful, but a friend made it, I tried it and have been making it ever since!" We think this makes it a keeper of a recipe!

Ingredients for the cake:

a little more than a pound of rhubarb, peeled if necessary and cut into small cubes
3 1/2 ounces of butter or margarine, softened
3 eggs
a pinch of salt
1 cup sugar
1 tsp. vanilla
1 1/2 cups flour minus a rounded teaspoon
1 1/2 tsp. baking powder

Beat the butter, eggs, salt, sugar and vanilla in the bowl of your mixer until it looks like mayonnaise about 3 - 5 minutes. The sugar should be dissolved by this time. Fold in the flour and baking powder. Add the rhubarb cubes, fold well, and put everything into a greased, floured and parchment lined 10" springform pan or a flower pan as in the photo. I think Williams-Sonoma sells something very similar. Bake for about 60 minutes on the lowest rack of a preheated 350° oven. When done, let the cake cool. When completely cool, turn it over onto a rack so you can pour over the icing.

Ingredients for icing :

- 1 1/2 bars of semisweet chocolate (this is about 5 1/2 ounces). I like the Lindt in the gray wrapper with blue writing, but any good chocolate will do.

- 1/2 cup cream

Melt the chocolate and cream over low heat and pour this over the cake. It shouldn't cover the sides of the cake completely. Just let it sort of drip down by tilting the cake. It does look really pretty with the decorations.

This cake is really moist and stays wonderfully fresh for several days. Make sure people taste before you tell them what it is! The recipe comes from Betty Bossi which is sort of the Swiss equivalent of Betty Crocker! I've been making this cake since 1988 and still love it as does everyone who's ever eaten it. The combination of sour rhubarb and sweet chocolate is delightful. You may have to fool around a little bit with the flour since I use a weight measure, but I think I got it pretty accurate. Anyway, this takes no time to do - it's easy as pie. Easier actually!


  1. This is wonderful! My parents have a ton of rhubarb to use up and we are stuck in a pie rut. I've been finding recipes around the blog world, but I love having these all in one place. Thanks!

  2. AnonymousMay 30, 2009

    I LOVE rhubarb! I remember the stuff grew like weeds in my dad's garden. He couldn't give enough of it away as all the neighbours had it too!

    Here in England, its not as popular as it is where I'm from in Atlantic Canada. Thanks for the recipes!



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