rhubarb pie
 

nummy....just eating a piece of Rhubarb pie. Custard with meringue on top. It is such a treat this time of year. My sister's rhubarb patch is about 70 years old. She lives in my grandfather's house and he was the one who started the patch. of course it calls for 2 C rhubarb, 1 C sugar, 1 T flour, 1Cup cream (or unsweetened canned milk), and 2 egg yolks. Ha, no ingredients for the crust.....but there always was one. Bake at 350 or until done. Put meringue on 10 minutes after pie is out of oven Cook until brown. Umm....well, my mom's recipes at least gave measurements if not directions. My grandmother's recipes went something like, an egg or two, a couple of handfuls of this, a pinch of that, a smidge of this, and bake until done! What kinds of Rhubarb nummy things do you make?

I have a recipe for Rhubarb Bars that is really good.
I love rhubarb.

Watson

My husband always put some strawberries in his Rhubarb pies.

Since I moved to California 40+ years ago, I have not had rhubarb anything. The price in the store is a bit much so I don't buy it. It is too warm in the winter here, but I'm going to try a plant or two. I did buy a pound or so, chopped and cooked it with 2/3 cup sugar and used it for the fruit on the bottom of a dump cake. You know, fruit, package cake mix, butter and bake. I forgot how yummy it is. I hope I can get the plants to grow. Wish me luck!

Did my first batch of stewed rhubarb yesterday ... picked from a friend's "ancient" farm rhubarb patch. Can only imagine how many years it has been going!

Now you all have me drooling on your favourites.
Some I have heard of. Others not, but definitely intriguing.
The Rhubarb Custard pie is an old fav of mine, for sure!

Maybe this should become a recipe sharing thread for all things rhubarb?

Here's one of my favourite rhubarb recipes ....

RHUBARB COFFEE CAKE
Stir together ...1½ cup white sugar
........................½ cup butter, melted

Mix with ..........2 eggs, well beaten

Add & mix>>>>4-6 cups (or more!!) chopped rhubarb, fresh or frozen

Combine..........2 cups flour
........................2 tsp baking soda
........................1 tsp salt

Stir dry into wet til just dampened.
Pour into buttered 9”x13” pan (or into muffin cups).

Combine & sprinkle on top ,,,,,,,,,,,,1/3 cup brown sugar
.................................................. .....1/2 to 1 tsp cinnamon

Bake at 350°F for 50-55 minutes or til cake tester comes out clean.

* Delicious warm, cold or re-heated. Freezes well.
* Flavours savour nicely, with time too … if it lasts that long!

I am going to get a bunch this week
 

I plan on drying the rhubarb I get this week, it is from an old patch. I am starting to prepare a spot to plant my own this fall so I don't have to beg from others. I usually freeze the rhubarb I get but tried drying it one year and it saves a LOT of space in a jar on the shelf.
I usually just eat it as a cooked sauce with some strawberries in it. This year I will have my own strawberries to freeze and add to it.
The cold winter temps in MI are just what rhubarb plants need to wake up in the spring to produce.

Rhubarb is as pretty as it is good tasting. What's not to like.
My friends like a rhubarb upside down cake. Melt butter - maybe 3/8 cup - in a 9x13 glass baking dish. Cover with a nice layer of rhubarb. Sprinkle on a 3 oz package of strawberry jello. Next is a white cake mix made according to the box directions. Bake and flip. Serve with real whipped cream.

mmmmmmmmmmmmmmmm sounds delicious!!!
So now I am contemplating .... how can I reasonably cut this back to a small batch?
I just can't fathom measuring a cake mix and jello to make a 1/4 or 1/3 batch.
Of course, I could make the whole thing, but then I would eat the whole thing!!!!!
Sadly, some things are just not meant for a home of one. :(

arrggghhhhh