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Rhubarb recipes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Happy Chooks, Jul 23, 2011.

  1. Happy Chooks

    Happy Chooks Moderator Staff Member

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    My DH's grandmother is giving me a bunch of Rhubarb today. I have baked a few desserts with it in the past, but never done anything beyond that.

    So, do you have some great recipes to share? Either to use fresh or can?
     
  2. Happy Chooks

    Happy Chooks Moderator Staff Member

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  3. Katy

    Katy Flock Mistress

    I have a recipe for rhubarb bars that are similar to lemon bars that is very good. Actually I think I've posted it on here somewhere already in the past but if you're interested in it I can repost it.

    ETA: I put it in the BYC cookbook.....page 175
     
    Last edited: Jul 23, 2011
  4. Happy Chooks

    Happy Chooks Moderator Staff Member

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    Thanks Katy, I'll look it up!
     
  5. booker81

    booker81 Redneck Tech Girl

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    My grandma used to make this all the time - I think I'll make some and take it to work...

    Rhubarb Cake

    Ingredients
    1/2 cup butter or 1/2 cup margarine
    1 1/2 cups granulated sugar
    2 eggs
    1 cup sour cream
    1 teaspoon vanilla
    2 cups all-purpose flour
    1 teaspoon baking soda
    2 cups chopped rhubarb

    Topping
    1/2 cup packed brown sugar
    1 tablespoon all-purpose flour
    1 teaspoon cinnamon
    1 tablespoon butter, softened


    Preheat oven to 350°F. Cream butter and sugar together in mixing bowl, then beat in eggs one at a time. Stir in sour cream and vanilla. Mix flour and baking soda together and fold into batter. Stir in rhubarb and turn into greased 9x13-inch pan. Mix all the topping ingredients together until crumbly. Sprinkle over top. Bake 30-40 minutes until done (knife inserted in center comes out clean).

    Rhubarb Custard Pie - this is one of my favs - I think I like it even more than Strawberry Rhubarb Pie!!

    Ingredients:
    1 pie crust (I'm lazy and like the roll out pillsbury premade ones)
    1 1/2 cups cut rhubarb, in 1 inch pieces
    1/2 cup sugar
    2 large eggs, beaten (extra large eggs are even better)
    1/2 cup sugar (yes, another 1/2 cup)
    1 cup whole milk (not skim milk)
    cinnamon


    Place 1/2 pie crust into pie plate. Put the rhubarb in the crust and cover with 1/2 cup sugar. Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb. Sprinkle top with cinnamon. Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
     
    Last edited: Jul 23, 2011
  6. gertiie

    gertiie Chillin' With My Peeps

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    That is so funny , I was going to post Rhubarb Cake, and Rhubarb Custard pie . LOL
    Good taste ![​IMG]
     
  7. Happy Chooks

    Happy Chooks Moderator Staff Member

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    Thanks for the recipes everyone, keep them coming!
     
  8. booker81

    booker81 Redneck Tech Girl

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    I found this on a low-carb site and it's just come out of the oven. I know the batter is really yummy!

    Rhubarb Dessert

    2 cups diced rhubarb mixed with 1 c. Splenda
    8 oz. package cream cheese, softened
    5 whole eggs
    1/2 cup cream mixed with 1 tsp. white vinegar
    2 tsp. cinnamon
    1 tsp. vanilla
    2/3 c. Splenda

    Place diced rhubarb with 1 c. Splenda in a small saucepan and cook over low heat until the Splenda is dissolved and the rhubarb has softened.
    In mixer, combine all other ingredients, then fold in the rhubarb mixture.
    Pour into a greased 8X8 inch pan and cook at 325 for about 45 minutes. The center should spring back at the center when touched.


    I imagine if you don't want to use Splenda, just use regular white sugar in the same amounts.
     
  9. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    http://www.notderbypie.com/rhubarb-curd-shortbread/

    I
    don't know why the recipe says the curd is a lot of work, you just simmer the rhubarb, sugar & water until the rhubarb dissolves.
    After it cools a bit you whisk together egg yolks & sugar in a double boiler, then whisk in the rhubarb puree, lemon zest (I didn't use lemon juice), take off heat & add butter.

    My curd did not come out this lovely shade of pink - more tan, but still Dee-Licious.
    I made the shortbread and left out the ginger & cinnamon but added some coarse-ground black pepper - I know, sounds weird, but it worked.

    Also used the curd by itself to top fresh raspberries.
     
  10. Happy Chooks

    Happy Chooks Moderator Staff Member

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    You eat your raspberries? [​IMG] I freeze mine for Peach Melba jam.
     

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