I'd LOVE your Rhubarb Custard Pie recipe! :)

Great Idea! I would have never thought of it. Sometimes, not always, I would like to have rhubarb without all the sugar. Thanks! :-D

Today I made rhubarb custard cake.

1 yellow cake mix--make as directed
Put batter in a 9x13 pan
Sprinkle 4 cups chopped rhubarb on top of batter
Sprinkle 1 cup sugar on top of batter/rhubarb
Pour 1 cup heavy cream over top
Bake at 350° for 45-50 minutes

Serve each piece upside down in bowl and top with a scoop of vanilla ice cream.

The custard forms while baking and is sooooo good warm with the ice cream. I does not last very long around here.

We lived in Minnesota for a while and found lots of reasons to like rhubarb, which grows well there. Here are a few recipes I collected there:

Rhubarb Crisp
5 C. chopped rhubarb
1 C. raisins
3.4 c. sugar 1 t. cinnamon
1/4 t. salt
Put rhubarb in 8" pan, sprinkle w/raisins. Mis sugar, cinnamon & salt, add. Bake at 375 for 15 min, sprinkle with topping, bake 15-20 min. more
Topping:
1 C. pancake mix
1/3 c. br sugar
cut in 1/4 c. butter or margarine.

Marie's Rhubarb Cake
1/2 c. shortening
1 1/2 c. br sugar
1 egg
1 c. buttermilk
1 T. soda
2 c. flour
1/4 c. cinnamon
1/2 t. salt
1 t. vanilla
2 c rhubarb
Cream shortening & sugar, add egg. dissolve soda in milk, add. Mix flour, cinnmon, salt & add. Mix in vailla & rhubarb. MIX 1/2 c white sugar and 1 t cinnamon and sprinkle ove top. Bake in greased 9x13 pan (no time on this old recipe, estimate 30-35 min.)

2nd Rhubarb Cake
1/2 c. shortening
1 1/2 c. sugar
1 egg
1 T. lemon jiuce and mile to make 1 c
1/2 t salt
2 c. plus 1 T sifted flour
3 c finely cut rhubarb
1/4 c. cinnamon red hot candies
Topping: Mix and sprinkle over cake
1/3 c. sugar
1/3 c. nuts
1 T. cinnamon
Bake in 9x13 pan 45 min at 350
(Got lots of requests to brink this cake to potlucks)


There are many more, but I quit with this one:
Rhubarb Upside Down Cake
3 c. cut rhubarb
10 marshmallows, havled
3/4 c. sugar1/2 c. shortenign
1 c. sugar
2 beaten eggs
1 3/4 c. flour
1/4 t. salt
3 t. baking powder
1/2 c. milk
Arrange rhubarb in bottom os 10" skillet (or deep dish pie pan) Add marshmallows and 3/4 c. sugar. Prepare cake batter as usual, pour over rhubarb. Bake at 350 for 1 hr, cool 5 min. Loosen edge w/knife and turn out. Serves 8

Thank you everyone:):) :) Can't wait to make some of these. Absolutely LOVE rhubarb.

I stewed rhubarb in the crock pot last week!
Wash and chop and put in the crock.
On high .... only a couple of hours. (variable to size of crock and amount of rhubarb!)
After stir in jello powder, and sweeten to taste.

Recipe had said to add 1/4 cup water for 4 cups. Next time I'll probably only wash the rhubarb and let that be the moisture.

The extra water created too much liquid, so I scooped some of it off and kept in a jar ..... mix equal parts with ginger ale for a nice drink!

We gave our rhubarb plants to our neighbor some years ago. every year she treats us with a rhubarb goody. This year it was a plate of nummy rhubarb cream cheese bars. Can you say FABULOUS?? I can and they were....

This is my favorite rhubarb recipe:

Fresh Rhubarb Cake

1 beaten egg
1 cup sugar
1 cup sour cream
1 teaspoon baking soda
1-1/2 cups flour
dash salt
1 teaspoon vanilla
2 cups chopped raw rhubarb

Mix all together. Top with 1/2 cup brown sugar and 1/2 cup chopped nuts.
Bake at 350 degrees for 1/2 hour.
Serve with whipped cream.

Note:

This recipe came from a newspaper shortly after we moved into our first house... we had a huge yard and along the whole back there were rhubarb plants... at least 30 of them... the previous owners made rhubarb wine... we never knew what to do with it all... but gave tons away... my husband would be out every morning getting some to take to work and hand out... and he dug up plants for people that wanted some for their yards... it almost always grew back.

I "only" have 8 plants here... but still give a lot away. I plan on trying some of the other delicious sounding recipes that others have posted too.

Kim

This is the best!! Even better warm with ice Cream. It freezes well


Chocolate Chip Rhubarb Cake
(Freda Rebarchek)
Cake:
1 1/2 cups brown sugar
1/2 cup shortening
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour cream
1 3/4 cup chopped rhubarb
1/2 cup chocolate chips (Esp. good with Cinnamon Chocolate Chips)
(Can also use chopped chocolate bar!! I like to use more than the 1.\/2 cup called for)
Topping:
1 teaspoon cinnamon ( more if you really like Cinnamon)
1/2 cup chopped nuts
1/2 cup chocolate chips
1/2 cup brown sugar
Directions:
Cake:
Cream together brown sugar and shortening. Add egg and vanilla.
Combine flour, baking soda and salt together. Add flour mixture to creamed mixture, alternately with buttermilk, beating after each addition. Stir in rhubarb and chocolate chips.
Pour into a greased 9 x 13 inch baking dish.
Topping:
Combine topping ingredients.
Sprinkle over the cake batter. Bake at 350 degrees F. for 45 minutes

Later I will go get out my recipe book... Rhubarb tea, Rhubarb Crunch, Rhubarb Strawberry jam, the list is endless.
A couple of yeara ago I was given a Recipe book with many Rhubarb recipes... One of my favorites.

[quote=judith ann]I have been making this since 1972 when a friend gave me the recipe.Have shared the recipe with many. I always double the recipe.judy j

Your recipe is the same as the one I make and our family loves it. I usually make lots of extra and freeze in single serving portions so we have it in the winter for a nice treat that reminds us of summer.
Ann in TN

Oh please would you? .... particularly the rhubarb tea, I am totally intrigued! Thank you!!

rhubarb and strawberry crumble made with fresh fruit --------yummy.

My favorite recipe would be to leave it in the ground. As a G.R.I.T.S. I 'tasted' a strawberry/rubarb pie when we lived in Ohio. YUCH!!! Sorry folks, it was nasty.

G.R.I.T.S. = ???

Girl Raised In The South!

Good one ... I was thinking Girl, and couldnt' come up with anything else.

Is my Canadian'ism showing? :)a

BTW ... rhubarb pie is THE best ... I think whomever made the one you had, just didn't have the how to down pat. Give it a try another time! Especially if it's Rhubarb Custard Pie! mmmmmmmmmmm!!!!! :)

Sorry, I don't do custard either ... I'm a 'cream' pie gal myself. That's probably a southern thing too. However, the South seems to be 'divided' on whether you put whipped cream (my favorite) or meringue on top.

As to whether or not they made it correctly, it probably came from a grocery store bakery.

I am a Yankee married to a Southern boy and was introduced to rhubarb by his family in Nashville, TN. Have lived in NC and TN and we and the neighbors have all had rhubarb growing in their gardens. The family I got my start from for our home now was originally from Kentucky. I think rather than a regional thing it is just a matter of personal preference. I find a lot of strawberry rhubarb desserts at the church dinners. Ann in TN

The name of the Recipe book I have is:
The Joy Of Rhubarb (the versatile summer delight)
contains 244 pages of recipes
By Theresa Millang


Rhubarb Tea
8 Stalks Rhubarb
8 Cups water
1/2 C. granulated sugar or to taste

Bring water and rhubarb to boil in large saucepan. Reduce heat simmer 1 hour. Strain discarding pulp. Stir in sugar winto the hot liquid until dissolved.

Makes 6 servings

I never really cared for Strawberry Jam until a friend on mine shared this reciped her husband would always make:

Strawberry Rhubarb Jam

6Cups cut up Rhubarb
4 Cups sugar
1 can Strawberry Pie Filling
1 6 0z. pkg. Strawberry Jello
Combine Rhubarb and sugar in large pan. Let set covered in large pan overnight.
Next morning bring the mixture to a boil and boil 10 minutes. Add pie filling. Bring to a boil again. Add jello and stir until well mixed. Seal in jars wither with a waterbath or using wax or freezing. Makes about 8-9 small jars.

Ps I have also substituted the Strawberries for Raspberries or Blueberries or cherries. When changing I also changed the pie filling type and jello.

JUST CLEANED RAW AND A LITTLE SALT YUM YUM.

That is how we ate it 65 years ago..all the kids ran around with a salt shaker in their pocket, munching on neighborhood rhubarb..I agree, YUM!