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Recipes: Favorite Rhubarb recipes

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birdie
Salina, UT
(Zone 4a)

June 20, 2001
10:58 PM

Post #6889

Ok all you wonderful cooks! Let's see how many variations on this theme we can come up with! YUUUUUMMMMMM!!
Birdie
prain
Nanaimo, BC
(Zone 8b)

June 20, 2001
11:53 PM

Post #85286

Strawberry/rubarb pie. yum.

Terry

Terry
Murfreesboro, TN
(Zone 7a)


June 21, 2001
2:18 AM

Post #85323

I'm supposed to be getting an AWESOME rhubarb cream pie recipe from my great aunt via my mom. (It took me four years to track down the source of this particular pie that was brought to the family reunion back in '97!)

As soon as I get it, I'll post it. It's just about 100% guaranteed to make a rhubarb lover out of anyone - I think the rhubarb is pureed, and it tastes almost like a sour cream raisin pie, except it's got the tartness of rhubarb. Making my mouth water just talking about it! As soon as the recipe arrives, I'll post it, I promise!
Nebraska_Jewel
southeast, NE

June 23, 2001
2:08 PM

Post #86169

This bar is really good:

3 cups chopped rhubarb
1 1/2 c sugar
2 Tbsp corn starch
1/4 cup water
1 tsp vanilla
1 cup margarine or butter, softened but not melted
1 1/2 cup flour
1 1/2 cup oatmeal
1 cup brown sugar
1/2 tsp soda
1/2 cup nuts
1 tsp cinnamon

Dissolve cornstarch in water. Combine with rhubarb, sugar and vanilla. Cook till thick. In different bowl stir together flour, oatmeal, cinnamon, brown sugar and soda. Cut in shortening as for pie crust. Line bottom of a 9 x 13 inch pan with a little more than 1/2 the dough. pat down and spread with filling, then sprinkle the remaining crumbs on top. Bake 30 minutes at 350. Cool and cut into bars.


prain
Nanaimo, BC
(Zone 8b)

June 23, 2001
4:44 PM

Post #86199

The bar recipe looks good I will try it today. here is one from my mother in law in Minnesota for jam.

RHUBARB JAM

4c rhubarb,cut finely 3c sugar
1 package of Jello 1 box frozen strawberries
Combine rhubarb and sugar. Let stand 3-5 hours. Cook until clear; remove from heat. Add 1 package strawberry Jello and 1 box of frozen strawberries. bring to boil and boil 3 minutes. Put in jars and seal.
prain
Nanaimo, BC
(Zone 8b)

June 24, 2001
12:38 AM

Post #86315

Nebraska Jewel. It is a real delight, the first pan is gone,cutting more rhubarb as I type. Thanks, suggest everyone try this one.

I can not say if this is good or not. But maybe worth a try, lets hear about it if someone tries it.

RHUBARB JUICE

4.5 lbs rhubarb (15c.)
6c. water
3 oranges
3 lemons
4c. sugar

Mix rhubarb& water; boil & strain. Add juice of lemons & oranges; add sugar.


This message was edited Saturday, Jun 23rd 9:07 PM
Lilith
Durham
United Kingdom
(Zone 8a)

June 26, 2001
5:20 AM

Post #87026

i just love a rhubarb crumble, just plain and simple served with cream, we made this the other day as my mam has a pub and someone gave her some rhubarb. you must use the dark brown muscavado sugar though :)


14 oz. unbleached white flour
14 oz. brown sugar
6 oz. butter, cut into bits
1 lb. rhubarb, cut into small pieces
2 1/2 Tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 cup sugar
1/2 tsp cinnamon
pinch cloves
Combine flour and brown sugar in mixing bowl. Cut in butter until mixture resembles coarse crumbs.
Place rhubarb in bottom of 9" pie plate, sprinkle lemon juice and rind over top, along with sugar and spices. Pile the crumble mixture on top of fruit, pressing down so that fruit is covered. Bake in a 300 deg. F. oven for 20 minutes or until top is golden and filling begins to bubble around edges. May be served hot or cold with a dollop of cream.
birdie
Salina, UT
(Zone 4a)

June 27, 2001
11:22 PM

Post #87724

All of these sound wonderful! Go_Vols, I'm anxiously awaiting that pie recipe.
Thanks, Birdie
MzMunchken
Crestview, FL
(Zone 7b)

June 28, 2001
1:28 AM

Post #87759

Removed by member request
Mary

June 30, 2001
11:23 PM

Post #88759

My favourite rhubarb recipe is the first crop of forced rhubarb, pink inside, stewed gently with sugar (no water) until it's soft but still whole, served warm, with fresh whipped cream.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

May 1, 2008
1:04 AM

Post #4889493

Terry, did you ever get the recipe? Posted elsewhere?
ggd
North Saanich
Canada

May 1, 2008
7:23 PM

Post #4892719

A new recipe for me. I have not actually made it myself, but a cousin gave me some and it is great!

RHUBARB CHUTNEY



2.2 pounds of chopped rhubarb
9 oz. raisins
9 oz. chopped onion
½ oz mustard seed
1½ teaspoons cinnamon
3/4 teaspoon of powdered ginger
1½ teaspoons salt
1 1/4 teaspoon pepper
1 ½ cups vinegar
3 1/3 cups white sugar

Combine all. Bring to a boil, then simmer until reduced by half(takes about 2 hours).
Seal in jars.
ggd
North Saanich
Canada

May 1, 2008
7:44 PM

Post #4892800

Here's a link to some rhubarb muffin recipes:

http://www.rhubarbinfo.com/recipe-muffin.html
tootsie
Bay City, MI
(Zone 5a)

May 5, 2008
4:13 AM

Post #4907796

Hi Darius,
I was wondering the same thing, if Terry posted that wonderful recipe for rhubarb cream pie? My mouth has been watering like crazy ever since I read her post :( Maybe if we send her an e-mail, she will GIVE US HER RECIPE? It's worth a try :)
Patricia
Desertdenial5
Tolleson, AZ
(Zone 9a)

May 6, 2008
7:07 PM

Post #4915045

Yep Ia m waiting on that recipe too Terry!!
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

May 6, 2008
8:41 PM

Post #4915426

THE WORLDS BEST RHUBARB CAKE!!!!
white cake mix
2 cups rhubarb
1 cup sugar(or less, depending on the tartness of rhubarb)
1 cup whipping cream, not whipped
Line spring form pan with parchment paper, leaving no seams for batter to escape from.Mix white cake mix according to directions -- put into spring form pan, add rhubarb, put sugar over the rhubarb and pour whipping cream over top.
Bake at 350 degrees for about 1 hour.
Cool 20 minutes, turn out on plate.
This cake has the most delicious custard sauce over the top when you turn it out onto the plate. You'll love this cake, I promise.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

May 6, 2008
9:14 PM

Post #4915575

Sounds yummy, Arlene... :)
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

May 6, 2008
9:21 PM

Post #4915605

You know, darius, this isn't my recipe; it a dg member from Pioneer, CA-something like dguimo. I usually have the source in the recipe but not this one. Did a search on DG after I posted it and realized I had plagiarized sp?
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

May 6, 2008
9:23 PM

Post #4915612

I was looking through my files for a Rhubarb Supreme that my grandmother always made and was my favorite.

Basically you cook up rhubarb, sugar, cornstarch and use cream for the filling. Then there is meringe on top. Of course it is poured into a single pie crust that has been baked.

That is a wonderful creamy pie!
alicemv
Aquebogue, NY
(Zone 6a)

May 8, 2008
5:26 PM

Post #4924406

My neighbor gave me an apple/rhubarb pie and it was delicious!!!! They bought it from a local farmstand. Sorry, I don't have any recipes.
Edens_Gardener
Clay Center, KS
(Zone 5b)

May 18, 2008
12:48 PM

Post #4967981

I just hunted out the recipe to make this, so thought I would share it. The anise seed is what gives it a "special" lift, but we don't care for much of it.

Rhubarb Crisp

2 cups sugar
1 1/2 cups all purpose flour
1 teaspoon coarsely ground roasted anise seed (original recipe 3 1/2 Tbs.)
7 ounces cold butter
1 1/2 pounds rhubarb, (approx 5-6 cups)
Juice of one half lemon
zest of two oranges
1/2 teaspoon vanilla extract

Preheat oven to 400. Using an electric mixer with paddle attachment or a food processor with a metal blade, mix 1 cup sugar and flour together. Add coarsely chopped anise and cold butter. Mix just until large pea size chunks form and crumbs hold together when a handful is squeezed. Set aside.
Trim ends of rhubabr, cut into 1 inch lengths, and toss with lemon juice, orange zest, vanilla and remaining sugar. Place in a 9 inch pie pan. Cover with sugar, anise topping Bake for 45 minutes or until fruit juices are bubbling around the sides of the pan and the crisp is evenly golden.

Description:
"From Mark Miller's Coyote Cafe Cookbook"



beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

May 20, 2008
6:52 PM

Post #4979258

Here is a super simple Rhubarb Cake.
Preheat oven to 350 degrees.
9 x 13 inch pan, ungreased

5 cups rhubarb cut into 1/2 inch pieces----layer evenly in bottom of pan
1 cup sugar---sprinkle evenly over the rhubarb
1 pkg. Strawberry or Raspberry of Cherry jello (lg box)---sprinkle evenly over sugar
3 cups mini marshmallows----sprinkle evenly over jello

Mix up a yellow cake mix according to directions and pour over top of all.

Bake approx. 50 mins.
PS This is a yummy cake. I just made it this morning and it baked in 45 mins. so watch it.


This message was edited Jul 9, 2010 12:46 AM
Marylyn_TX
Houston, TX
(Zone 9a)

June 18, 2008
7:29 PM

Post #5123575

My grandma always made fresh rhubarb pie, and it was sooooo good!! I don't have her recipe, and rhubarb doesn't grow down here. Sometimes, though I can find it in the frozen food section. This recipe is the closest I've found to my grandma's pie:

Rhubarb Pie
From Diana Rattray
about.com

INGREDIENTS:

* pastry for 2-crust 9-inch pie (get deep dish!!)
* 1 1/2 pounds rhubarb, trimmed, washed
* 2 eggs
* 1 3/4 cups sugar
* 4 tablespoons flour
* 1/4 teaspoon mace or nutmeg
* dash salt
* 1/4 cup orange juice
* 1 tablespoon melted butter

PREPARATION:
Prepare pie pastry (mix or from scratch). Roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice. Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.

Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.

Place pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges.

beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

June 19, 2008
1:50 PM

Post #5127179

The recipe I love is from The Old-Fashioned FRUIT GARDEN by Jo Ann Gardner. This is a wonderful cookbook and my copy is well worn and well used, as we have lots of different fruits and berries.
The recipe is very simple and basic
She says..."The egg makes this rhubarb pie a little different, quite rich but not overly sweet. Use only tender stalks."
2 1/2 cups diced rhubarb
1 cup sugar
2 T flour
1 egg. beaten
dash salt
Pastry for a 2 crust pie
Mix all in a large bowl. Add to unbaked pie crust and add top. Prick with fork. Bake pie in a 375 degree oven approx. 50 mins or until inner juices boil over a bit.

Its a really good one. Tried and True
leaflady
Hughesville, MO
(Zone 5a)

June 20, 2008
1:54 PM

Post #5132490

I found a recipe many, many years ago that my family loved. So simple.

Cut about 4 large stalks of rhubarb into chunks. Add enough water to cover. About 2 cups. Cook until tender. Add 1 pkg. raspberry jell-o. Stir well and pour into a bowl to cool. The amount of water used will decide whether this is a set up dessert/side dish or thinner. We like it as a jelly/jam.

I need to get out there and cut some rhubarb and make some.
dguimo
Pioneer, CA

June 21, 2008
2:51 AM

Post #5135895

Here is a sauce that is so good over ice cream or angel food cake:
3 cups 1 inch pieces fresh rhubarb
1 cup sugar
1 cup halved fresh strawberries
1 tablespoon cornstarch
2 tablespoons water

Combine rhubarb, sugar,and 1/3 cup water in saucepan, bring to a boil. Reduce heat,cover. Simmer 5 minutes. Add strawberries, cook until strawberries are tender, 2 to 3 minutes.
Blend together cornstarch and 2 tablesoons water: add to rhubarb mixture. Cook, stirring constantly, untl mixture thickens and boils, remove from heat. Chill in refrigerator until serving time.. yield 3 cups.
Linda_Iowa
Cedar Rapids, IA
(Zone 5b)

June 28, 2008
11:52 PM

Post #5174886

This cake is similar to Twinlakes Chef, but a little different:
RHUBARB CAKE
1 white cake mix (prepare according to directions with 1/4 cup less of the amount of water called for)
Pour batter into 9x13 pan.
Put 5 cups chopped rhubarb on top of cake batter.
Sprinkle 1-1/4 cups sugar over rhubarb.
Pour 1/2 pint whipping cream on top

Bake 1 hours @ 350 or until done. When done, the rhubarb will be on the bottom of the cake. Serve the pieces upside down (rhubarb sauce on top) with whipped cream or cool whip if desired.
Linda_Iowa
Cedar Rapids, IA
(Zone 5b)

June 28, 2008
11:55 PM

Post #5174898

Here's another one:

RHUBARB CUSTARD PIE
Crust for 2-crust pie (I use Pillsbury refrigerated)
Beat slightly 3 eggs and 2-2/3 T. milk
Mix and stir in:
2 cups sugar
6 T. flour
3/4 tsp. nutmeg
4 cups rhubarb, chopped

Pour in bottom crust. Dot with butter. Cover with top crust and seal. Sprinkle lightly with sugar. Bake at 400 for 50-60 minutes.
dguimo
Pioneer, CA

April 24, 2009
7:52 PM

Post #6458134

Linda_Iowa,
I was visiting family in Iowa a couple of years ago and bought a cook book at a diner, same recipe as yours is in it.I swear, that is a GOOD pie!!
JuneyBug
Dover AFB, DE
(Zone 7a)

April 24, 2009
7:57 PM

Post #6458159

30+ years ago I ate cherry + rhubarb pie at least 3x a week for the whole summer(I was trying to gain weight). I do not have a recipe for it - Do you? I really loved it!

synda

synda
Carrollton, OH
(Zone 6a)

April 24, 2009
8:24 PM

Post #6458294

Rhubarb Nut Bread

Servings: 12
Preparation Time: 15 min.
Cooking Time: 20 min.

Ingredients:
3/4 cup brown sugar, packed
1 egg
1/2 cup buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
1-1/4 cups bread flour
1-1/2 cups rhubarb, diced
1/2 cup chopped nuts
1-1/2 tsp. butter, softened
2 Tbs. granulated sugar

This Recipe is considered:
Low Cholesterol

Cooking Directions:
Preheat oven to 350° F. Combine first 2 ingredients in a bowl. Stir until smooth. Add the next 6 ingredients. Blend until moist. Fold in rhubarb and nuts. Pour batter into greased 8 x 4 inches loaf pan. In a separate bowl, combine butter and sugar. Mix until crumbly. Spread on top of batter. Bake at 350° F for 50-55 minutes, or until a tester comes out clean when inserted in center. Place on wire rack and let cool before slicing.

Per Serving: calories 153, fat 4.0g, calories from fat 24%, protein 3.3g, cholesterol 17.2mg, dietary fiber 1.2g

Nutrients Exchanges
Calories 153 Milk Exchanges 0.0
Protein 3.3g Vegetable Exchanges 0.0
Carbohydrates 27.0g Fruit Exchanges 0.0
Dietary Fiber 1.2g Bread Exchanges 0.6
Sugar 16.9g Other Carbohydrates/Sugar Exchanges 0.8
Fat Total 4.0g Lean Meat Exchanges 0.2
Saturated Fat 0.8g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 2.3g Fat Exchanges 0.7
Poly-unsaturated Fat 0.9g
% Calories from Fat 24%
Cholesterol 17.2mg
Sodium 171.6mg
Vitamins Minerals
Vitamin A 13.8IU Calcium 54.9mg
Thiamin (B1) 0.3mg Copper 0.2mg
Riboflavin (B2) 0.3mg Iron 1.2mg
Niacin (B3) 1.1mg Magnesium 26.0mg
Vitamin B6 0.2mg Manganese 0.3mg
Vitamin B12 0.1mcg Phosphorus 62.1mg
Vitamin C 1.4mg Potassium 164.3mg
Vitamin E 2.3IU Selenium 5.6mcg
Folate 9.8mcg Sodium 171.6mg
Pantothenic Acid 0.3mg Zinc 0.4mg




beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

April 24, 2009
9:47 PM

Post #6458583

We love Strawberry/Rhubarb Jam. The two marry together beautifully. Yum! The following is the old fashioned way of making jam.
1 Qt. hulled strawberries
1 lb. rhubarb or about 3 cups cut into 1/2 inch pieces
1 cup water
4 cups sugar

Mash the berries in a large pot. (Always use a very large pot when making jam or jelly)
Cut rhubarb in 1/2" slices and add to berries. Add water, cover and simmer until fruit is soft.
Add sugar and bring to rolling boil, stirring all the while. Then, stirring as necessary, boil uncovered approx. 20 mins. or until mixture thickens and begins to cling to the bottom of the pot.
Remove from heat and let subside. Fill hot jars to within 1/8" from the top of a jam jar and seal at once.
I get about 6- 1/2 pt. jars
This recipe is from The Old Fashioned Fruit Garden

helenethequeen

helenethequeen
Longboat Key, FL
(Zone 9b)

April 28, 2009
6:39 PM

Post #6475604

Rhubarb Oatmeal Crumble
1 C all purpose flour
1 C Sugar divided
1 C rolled oats quick or regular uncooked
3 C diced Rhubarb- or 2 C Rhubarb and 1C strawberries.
1/2 C melted Butter
1/2 t salt
1/2-1 t cinnamon
Sift flour add salt and 1/2 C sugar, stir in oats, Stir in melted butter until mixture is crumbly
Combined rhubarb, 1/2 C sugar, 1 tbs flour cinnamon. Turn into 9" glass baking dish
Sprinkle oat mix over fruit mix and bake at 350 degrees for 45- 60 min. until top is slightly browned.
i make this with Apples, other berries, peaches...

helenethequeen

helenethequeen
Longboat Key, FL
(Zone 9b)

April 28, 2009
8:05 PM

Post #6476063

Rhubarb Custard Pie - Open face
From Amana Colonies in Iowa - this is delicious
3-1/2C chopped rhubarb or frozen, unsweetened thawed
1 and 1-2/C Granulated Sugar
3 Eggs slightly beaten
1/4 C half and half
1/8 t Salt
4 T Flour
one 8" unbaked pie shell
preheat oven to 375. Combine first 5 ingredient in a large bow, sprinkle flour over bottom of Pie shell. Spread Rhubarb mix into shell. Bake on lower third rack of oven until set. About 1 hr.

This message was edited Apr 28, 2009 4:24 PM

helenethequeen

helenethequeen
Longboat Key, FL
(Zone 9b)

April 28, 2009
8:12 PM

Post #6476094

Rhubarb Streusel Cake- Glamour Mag, for a June pick me up
1-1/2 C all purpose Flour
1/4 C Granulated Sugar
1-1/ t baking powder
1/4 t salt
5 T Butter, cold cut into small pieces
1 Egg
1/2 C milk
1/2t Vanilla
3 C thinly sliced rhubarb
Topping:
3 T butter melted
3/4 C brown sugar
1/2 t Cinnamon

In food processor combine,first 5 ingredients. Pulse until mix resembles cornmeal. In small bow beat egg with milk and vanilla. Stir into dry ingredient until just blended
Spread batter into a 9" greased square baking pan. Spread rhubarb over top and press in very lightly. Melt butter, stir in brown sugar and cinnamon- do not melt sugar, sprinkle over rhubarb. Bake 400 for 25-30 minuted until pick comes out clean. Cool serve warm or room temp. Vanilla Ice cream with it or whipped cream.

This message was edited Jul 22, 2011 10:25 AM
cuckoo4rblackbe
Savannah, MO
(Zone 5b)

May 1, 2009
2:11 AM

Post #6486719

beebonnet that strawberry/ rhubarb jam looks delicious.

Cuckoo

beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

May 1, 2009
11:41 PM

Post #6490793

It really is delicious, Cuckoo. Our favorite right after Cherry Amaretto.

synda

synda
Carrollton, OH
(Zone 6a)

May 1, 2009
11:48 PM

Post #6490818

Cherry Amaretto!!!!!!!!...I want that recipe...

beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

May 2, 2009
12:01 AM

Post #6490855

Really easy, Synda. You go to the liquor store and buy one of those little tiny airplane type bottles of Amaretto liqueur. Then, when your pie cherries come on you pick and pit approx. 31/2 cups of cherries. Put them in your food processor along with the little bottle of Amaretto.
Chop to your liking. Proceed with the directions of 1 pkg. of MCP pectin.
Makes about 4 little (1/2 pt.) jars.
Or you can make the jam according to the MCP directions and after removing from heat add a 1/2 to 1 little bottle.
Enjoy
cuckoo4rblackbe
Savannah, MO
(Zone 5b)

May 2, 2009
12:38 AM

Post #6490965

Sounds delicious too! Cuckoo

synda

synda
Carrollton, OH
(Zone 6a)

May 2, 2009
1:17 AM

Post #6491094

Sounds sooooooo yummy...thank you.
roseone33
Southern Mountains, GA
(Zone 6b)

May 3, 2009
1:49 PM

Post #6496596

I'd love to find an old rhubarb pie recipe I made out of a Woman's magazine about 30 years ago, maybe in Family Circle or Woman's Day. It was a one crust pie and used a can of evaporated milk. My grandma and aunt were visiting and I made it for them. We all agreed it was the best pie we had ever eaten. I may try to wing it and make something up, leaving out the crust and just making it in a pan until I can somewhat replicate it. I sure don't need to be eating lots and lots of pie crust.
jh_gardens
Southeast, NE
(Zone 5a)

May 4, 2009
1:44 PM

Post #6501649

Roseone33 ~ I found the following recipe, that uses evaporated milk, on Cooks.com. Maybe what you are looking for?

DUTCH RHUBARB PIE

1 (9") unbaked pie shell
1 lb. rhubarb, cut in 1/2" slices (3 1/2 c.)
1 c. + 2 tbsp. sugar
5 tbsp. flour
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. cinnamon
1 tbsp. lemon juice
2/3 c. evaporated milk
2 tbsp. butter, melted

Place sliced rhubarb in unbaked pie shell. In bowl blend sugar, flour, salt, spices, juice, milk and butter. Pour mixture over rhubarb. Bake in preheated oven at 400 degrees for 25 minutes, reduce heat to 375 degrees and bake 25 minutes longer. Cool before serving.
jh_gardens
Southeast, NE
(Zone 5a)

May 4, 2009
1:49 PM

Post #6501679

I've been making the following rhubarb dessert (named after my wonderful mother-in-law from whom I got the recipe) & pie recipes for years. They both are so delicious and a favorite of all.

Sour Cream Rhubarb Pie

1 ½ cups sugar
3 T. flour
1 – 9” pie shell, unbaked
3 eggs, beaten
6 T. sour cream
1 tsp. strawberry flavoring
½ tsp. burnt sugar flavoring
¼ t. salt
3 cups rhubarb

Mix sugar and flour. Sprinkle 2 T. on unbaked pie shell. Add beaten egg, sour cream, flavorings, and salt to remaining sugar/flour mixture. Add rhubarb.

Pour in unbaked pie shell. Sprinkle with cinnamon.

Bake 10 minutes at 450F and then 40 minutes at 350F. Pie will be done when knife inserted comes out clean.



Edith’s Rhubarb Dessert

2 c. flour
10 T. powdered sugar
1 c. margarine

Work together and press in greased or sprayed 9 x 13 pan. Bake 20 minutes at 350 degrees.

Mix the following:

4 eggs
3 c. sugar
½ c. flour
1 t. salt
1 t. vanilla
4 c. rhubarb

Pour over partially baked crust and bake another 40 minutes at 350 degrees, or until done (set). Cool completely before cutting.
roseone33
Southern Mountains, GA
(Zone 6b)

May 4, 2009
5:10 PM

Post #6502764

jh_gardens, thanks, it looks good, I'll give it a try.
Linda_Iowa
Cedar Rapids, IA
(Zone 5b)

May 6, 2009
3:28 PM

Post #6512398

Beebonet (and others): on the jam, how do you seal it in the jars? I've never made jam before, but I have canned tomatoes, etc. with the hot water bath method. Is this similar? Thanks!

beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

May 6, 2009
11:28 PM

Post #6514249

Yes, hot water bath for 10 mins. is fine. Or, you could do what I do, but some people abhor this method. Get the jars really hot. I pour boiling water into them in the sink. When the jam is ready, I empty a jar at a time with my canning tongs and then fill the jars at the stove. Meanwhile, I have ready the heated lids in a pan. I wipe the rim of each jar after filling with a wet paper towel. Put on the lid and the screw band and tighten. Turn upside down on a towel. Leave it there while you fill the next jar. Then turn it right side up. Continue until all are filled. They will seal if everything is Very hot.
Linda_Iowa
Cedar Rapids, IA
(Zone 5b)

May 7, 2009
4:18 PM

Post #6517378

Thanks - I think I'll make some of this soon.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

May 12, 2009
12:12 AM

Post #6536224

Strawberry Rhubarb Muffins
2 dozen muffins

3-1⁄2 cups flour
1 cup rolled oats or oat bran
4-1⁄2 tsp. baking powder
3⁄4 cup brown sugar, tightly packed
1-1⁄2 tsp. cinnamon
1⁄2 tsp. ginger
1⁄4 tsp. nutmeg
2 large eggs
3⁄4 cup canola or other light vegetable oil
1-1⁄4 cups milk
1 tsp. vanilla
1⁄2 tsp. balsamic vinegar
1 cup Rhubarb Conserve (see below)
3 cups coarsely chopped strawberries

Preheat oven to 400˚F. Grease muffin tins.

In a large bowl, mix all dry ingredients. In a separate bowl, whisk together the eggs, oil, milk, vanilla, and balsamic vinegar. Add the rhubarb conserve, chopped strawberries, and wet ingredients to the dry ingredients, and gently mix until just combined.

Scoop the batter evenly into the muffin tins using an ice cream scoop. Bake for 20 to 25 min. or until the center of a muffin springs back when pressed.

Rhubarb Conserve
Makes 3 cups

4 cups diced rhubarb
1-1⁄4 cups sugar
Splash of orange juice
1 tsp. vanilla

Bring the rhubarb, sugar, and orange juice to a simmer in a medium, non-reactive saucepan over medium-low heat. Cook for about 20 min. or until the mixture thickens considerably and coats the back of a spoon. Stir occasionally. Add vanilla at the end of the cooking time. Cool. The conserve can be refrigerated for up to 2 weeks.
http://www.vegetablegardener.com/item/2632/strawberry-rhubarb-muffins

Rhubarb Custard Bars

Bar Ingredients:
2 c. all-purpose flour
¼ c. sugar
1 c. cold butter (2 sticks)

Filling Ingredients:
2 c. sugar
7 T. all-purpose flour
1 c. heavy whipping cream
3 eggs, lightly beaten
5 c. finely chopped fresh rhubarb

Topping Ingredients:
1 package (8 ounces) cream cheese, softened
½ c. sugar
½ t. vanilla extract
1 c. heavy whipping cream, whipped

Directions:
* In a bowl, combine the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into a greased 9-in. x 13-in. pan. Bake at 350 degrees for 10 minutes.
* Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust.
* Bake at 350 degrees for 40 to 45 minutes or until custard is set. Cool.
* For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars.

Serves 10-12.

beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

May 12, 2009
2:40 PM

Post #6538510

Thanks, Darius. They sound great and we have both rhubarb and strawberries coming on.
Marcy_1
New Madison, OH
(Zone 5a)

May 12, 2009
2:49 PM

Post #6538545

MMMMMM...all these recipes sound wonderful!!
I am about to go pull some rhubarb to make this cake. It sounds wonderful..but will it be???? I'll let you know!
1 white cake mix..made according to directions on box
2 cups rhubarb
1 cup sugar or so..to your taste
1 cup whipping cream...NOT WHIPPED

1 springform pan lined with parchment paper, so nothing leaks out.

Make cake according to box. Pour into pan. Add rhubarb on top...then sprinkle with the sugar. Pour whipping cream over top of all. Bake at 350* for about an hour. Cool 20 minutes in pan , then invert onto a plate.
It then says..."This cake has the most delicious custard sauce on top when you invert it. You will love this cake...I promise"
Now...since I can never just follow directions...lol...I am using a strawberry cake mix. Soooo...will let you all know how it turns out!
Marcy_1
New Madison, OH
(Zone 5a)

May 12, 2009
6:42 PM

Post #6539632

Ok...I'm back! I made the rhubarb cake! It IS to die for!!! I had to cut a small piece while it was still warm to taste it!
It is like...hmmmm...strawberry cake with rhubarb custard on top of it! Like a rhubarb custard pie..which I love! ..only.. cake! I am sure it would be wonderful with a white cake mix too. The rhubarb cooks up and it is nice and pink!
Now..the down side. It leaked out of the springform pan a bit...my fault, I'm sure. Must be a better way to put parchment paper in there? Or even...maybe bake in a regular pan.and then invert???? But there was still plenty of the custard there. I sprayed Pam on the pan...and some of the paper..to keep it in place. Also...a regular cake mix was a bit too much for my pan...it is a 9" pan. So I got 5 cupcakes besides.
And...since my oven is way hot...and shot...lol...I only baked it for 50 minutes...it had pulled away from the sides of the pan...and was plenty brown on top.
Well..if you do make it...you will love it! I know my hubby will!
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

May 13, 2009
12:28 AM

Post #6541042

I've made that one; it is very good.
rayleigh
Lineville, IA

May 24, 2009
11:29 PM

Post #6592509

Looking for the rubarb cobler receipe where you mix it up and then pour a cup of boing water over it.
tubbytee
Ames, NE
(Zone 5b)

May 25, 2009
12:08 AM

Post #6592632

Marcy_1
New Madison, OH
(Zone 5a)

May 12, 2009
09:49 AM

Post #6538545

MMMMMM...all these recipes sound wonderful!!
I am about to go pull some rhubarb to make this cake. It sounds wonderful..but will it be???? I'll let you know!
1 white cake mix..made according to directions on box
2 cups rhubarb
1 cup sugar or so..to your taste
1 cup whipping cream...NOT WHIPPED
DW made this Friday...Deeeeeeeeeeeeeeeeeeeeeelicious...Almost gone..LOL

Marcy_1 Yhank you
Marcy_1
New Madison, OH
(Zone 5a)

May 25, 2009
12:17 AM

Post #6592655

tubbytee,
you are most welcome! We enjoyed it too!
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

May 25, 2009
1:21 AM

Post #6592926

rayleigh, is this it?

RHUBARB COBBLER

4 cups chopped rhubarb
1/2 cup sugar
2 Tbsp butter
1/2 cup milk
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1 tsp cornstarch
1 cup boiling water
Evenly distribute rhubarb on bottom of baking dish (8x8 in original, we used a 9x13). Cream together sugar (1/2 cup), butter, milk, flour, baking powder and salt. Pour mixture over the top of the rhubarb. Combine sugar (1 cup) and cornstarch and sprinkle over the stop of the creamed topping. Pour boiling water of the top of the whole thing and bake for 60 minutes at 350 F.
rayleigh
Lineville, IA

May 25, 2009
1:07 PM

Post #6594427

Yes Twin Lakes, thats the one I wanted. My niece brought me a bunch of rubarb yesterday. Will have to freeeze some of it. Thank you very much.
Marcy_1
New Madison, OH
(Zone 5a)

May 25, 2009
2:49 PM

Post #6594845

Mmmmmmm...that sounds delicious too , TwinLakesChef!!! Have to try that one for sure!! Thanks!
TwinLakesChef
OC, CA & Twin Lakes , IA
(Zone 4b)

May 25, 2009
10:47 PM

Post #6596936

;)

beebonnet

beebonnet
Coos Bay, OR
(Zone 9a)

May 27, 2009
7:35 PM

Post #6605498

Just finished the first of the season rhubarb pie. Wow, it was good. DH said it was the best yet, but then he always says that about pie.

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

August 7, 2009
3:33 PM

Post #6918547

Quoting:
Linda_Iowa
June 28, 2008
Post #5174886

This cake is similar to Twinlakes Chef, but a little different:

RHUBARB CAKE

1 white cake mix (prepare according to directions with 1/4 cup less of the amount of water called for)
Pour batter into 9x13 pan.
Put 5 cups chopped rhubarb on top of cake batter.
Sprinkle 1-1/4 cups sugar over rhubarb.
Pour 1/2 pint whipping cream on top

Bake 1 hours @ 350 or until done. When done, the rhubarb will be on the bottom of the cake. Serve the pieces upside down (rhubarb sauce on top) with whipped cream or cool whip if desired.


I made this for Pot Luck last night... HUGE hit. everyone loved it!! I think you could use different fruit too. I'd like to try it with apples.

Terese
treelover3
Minneapolis, MN
(Zone 5a)

July 8, 2010
10:10 AM

Post #7952494

Terry,
Did you ever receive the Rhubarb Cream Pie recipe you spoke about back in 2001? If you did, could you please post it. It sounds so good!
Thanks a ton (that's how much weight I'm going to gain making all of these rhubarb recipes!)
Mike
gardadore
Saylorsburg, PA
(Zone 6a)

July 8, 2010
11:18 AM

Post #7952653

Rhubarb Cake Variation

This is similar to the two recipes offered above except it uses yellow cake mix and more whipped cream. Cannot vouch for it since I didn't make it yet but have tasted it at an Herb Club meeting and it was fabulous. I don't own a spring form so this is ideal for me to try!

Rhubarb Custard Cake

2-layer yellow cake mix
4C chopped rhubarb
1C sugar
1 pint whipping cream (2C)
 
Prepare batter for cake mix according to pkg directions. Turn into greased and floured 9x13 pan. Dump the chopped rhubarb on top of the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the whipping cream (unwhipped) over the sugar. Bake according to pkg directions until cake springs back when lightly touched. The custard will be creamy. Cream, sugar and rhubarb sink to bottom, forming a custard layer.

Since posting this I have made it twice and it is rich and yummy!!

This message was edited Jul 11, 2011 12:43 AM

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

July 8, 2010
1:15 PM

Post #7952900

sounds yummy. I have Rhubarb in the freezer -- just may have to try that recipe.
cuckoo4rblackbe
Savannah, MO
(Zone 5b)

July 29, 2010
5:18 PM

Post #8005304

That does sound very good.
Cuckoo
gardadore
Saylorsburg, PA
(Zone 6a)

September 8, 2010
12:02 PM

Post #8087442

I finally tried this recipe I posted above since I still have wonderful rhubarb coming in - never before has it been so good in the fall. I have to modify the recipe because we all felt it was absolutely delicious but way too sweet - so I recommend cutting the sugar back to 1/2 cup.

This message was edited Sep 9, 2010 12:49 AM
nilly
Pittsburgh, PA
(Zone 5b)

September 24, 2010
11:51 AM

Post #8118610

OK, I'm a rhubarb newbie and I have read all your recipes and I am HUNGRY!
Someone just got a plant in a pot and wants to share it with me (yay).
Can we divide it now or should we wait until Spring?

Does anyone have a recipe combining rhubarb with bananas or another sweeter-than-strawberries fruit that you haven't already posted above?
Ayrica
Castlewood, SD

September 24, 2010
12:55 PM

Post #8118743

This is a Banana Rhubarb Bread Recipe from my Grandmother ~ my family LOVES this !!
It can also be used as a muffin recipe.

2 c. rhubarb, cut fine
3 lg. bananas, mashed
3 c. brown sugar
1 c. shortening
4 eggs
4 c. flour
2 tsp. soda
2 tsp. vanilla
1/4 tsp salt
1/2 c. nut meats, chopped (I use pecan or walnut)

Mix rhubarb, bananas, shortening, sugar,vanilla & eggs in lg. bowl. In smaller bowl combine flour, soda, salt. Gradually stir flour mix into rhubarb mix. Last add nuts.
Pour into well greased bread or muffin pans. Bake @ 350 degrees, about 50 minutes. (to be honest I never really have paid close attention to the time) I always use the toothpick test.. so I am really guessing on the time, sorry. But it is really good !!
Ayrica
Castlewood, SD

September 24, 2010
12:58 PM

Post #8118753

BTW ~ I am by no means a pro, but I have always been told its best to transplant it in the spring.

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

September 25, 2010
10:45 AM

Post #8120372

>>Banana Rhubarb Bread Recipe from my Grandmother

sounds wonderful... i always have over ripe bananas, and I still have Rhubarb in the freezer.
treelover3
Minneapolis, MN
(Zone 5a)

September 29, 2010
12:26 PM

Post #8128003

Ayrica,
Does the Banana Rhubarb Bread recipe make two or three loaves of bread? Do you know how long you would bake muffins? I know muffins don't need to bake as long as bread.
Thanks,
Mike
Ayrica
Castlewood, SD

September 29, 2010
3:29 PM

Post #8128277

Mike,
For me this recipe made 2 lg. loaves or 4 sm. ones, I would guess that for these muffins it should be around 25-30 minutes. I've not made it into muffins, but my gramma had that written on her recipe. Most of my from scratch muffins only take around 20-25 minutes so this is what I am going by. I'd just watch it pretty close. Hope this helps a little.
Ayrica

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

September 30, 2010
6:17 PM

Post #8130625

since I dont have that many pans, i'll be trying a 9x13 cake pan. Making it tomorrow.
treelover3
Minneapolis, MN
(Zone 5a)

October 4, 2010
10:45 AM

Post #8136801

Ayrica,
Thanks for the info. It's much appreciated.
I can hardly wait to make this.
Mike

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

October 4, 2010
6:27 PM

Post #8138052

I MADE IT THE OTHER [ops] day... it is VERY moist. very yummy.
the 9x13 pan worked out very well. it certainly filled the pan. I cut it into 6 large pieces.

Every morning, DH goes to the Clubhouse for 'coffee with the guys' - so i like to bake different breads for them. I gave some to friends and still have 2 chunks in the freezer.

It tastes very much like banana bread ... everyone i told what it was, had no idea there was even rhubarb in it.

thanks for posting the recipe... it's a keeper.

Terese

Ayrica
Castlewood, SD

October 4, 2010
6:38 PM

Post #8138088

so glad you enjoyed it..
treelover3
Minneapolis, MN
(Zone 5a)

July 10, 2011
7:16 PM

Post #8684942

Though rhubarb season is really at a close, if anyone has frozen rhubarb to use in desserts later this year, this is a great thread for recipes.

tcs1366

tcs1366
Itasca,IL&Lk Delton, WI
(Zone 5a)

July 11, 2011
2:33 PM

Post #8686505

I can usually get 2 or 3 harvests out of my Rhubarb... but that is A LOT of dessert.

helenethequeen

helenethequeen
Longboat Key, FL
(Zone 9b)

July 11, 2011
5:24 PM

Post #8686851

rhubarb sauce with roast meats is quite good or what i mean is rhubarb chutneys...
SusanKC
Shawnee Mission, KS
(Zone 6a)

July 20, 2011
6:05 PM

Post #8704668

This is my new all-time favorite thread. If I had known you were talking rhubarb I would have been over sooner.

A freind's family recipe for Rhubarb Cake.
Prepare: 4 cups of rhubarb by chopping into thin slices (approx. 1/2 thick)
Cream together: 1/2 cup shortening (I use butter/margarine); 1 1/2 cups sugar; and one egg.
Beat and add: 1 cup sour cream or buttermilk; 1 teaspoon soda; and 2 cups flour.
Add: 1 teaspoon vanilla
Fold in: the rhubarb
Then: pour into a greased 9 x 13 pan and sprinkle with topping before cooking.
Topping: 1/2 cup sugar, 1 teaspoon cinnamon; and 1/2 cup chopped nuts (such as walnuts or pecans).
Bake at 350 degrees for one hour.



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