Rhubarb!

[mattl]

It's that time of the year and a cousin ( I have LOTS!) and I were discussing rhubarb, and I recalled this recipe was a big hit way back and we made it often.  She wanted it and so I thought I'd share it here too.  Some might like the Daiquiri recipe I sounds sore to interesting too.  Anyway the  one we all liked is n the lower right.

 

[rp2813]

I wish I could get rhubarb to grow.  I've tried bare root as well as pots from nurseries and I've never had it survive longer than a year.

 

The daiquiri sounds good!

 

[askolover]

I've never eaten rhubarb.  My mother says my dad's mother made the BEST rhubarb pies!

 

[petek]

The previous owner planted rhubarb along the back patio and it comes up every year.. For the first couple of years one next door neighbor would take it and make pies and crumbles etc.. I could only eat those if she added a lot of sugar.. Since they moved about 10 years ago I just leave it..I should post a notice asking if anyone wants any.

 

[gizmo]

Having to add lots of sugar is normal for rhubarb.

I had a neighbour who grew rhubarb and she said to me one day " I've finally figured out how to cook with rhubarb. Just throw sugar at it." And we Aussies don't generally like our desserts as sweet as Americans do.

I have just harvested our cooking apples (5 Crown) and have some rhubarb growing, I should make something with them together. Apple and rhubarb crumble anyone?

 

[foraloysius]

The red peel causes the tartness of rhubarb. I'm going to curse in rhubarb church by saying you can peel it partly or totally to make the rhubarb less tart. If you peel it totally the taste becomes on the bland side. But I did that a few times to bake a sugar reduced rhubarb pie. Personally I like it tart, but usually I cut off the thick peel at the bottom, leave most of it on. And BTW, never use the leaves, they are poisonous.

 

[frigilux]

I make this easy, delicious Damn Good Rhubarb Cake once or twice during the fresh rhubarb season. The bottom is like a custard. It’s very rich, but it will change your life, lol.

Photo 2: Since all my recipes using boxed cake mixes call for an 18.25-oz. box (which was the standard for years before cake mixes were downsized shortly after the Great Recession), I whisk together this Cake Mix Extender and store it in a covered container. Add a few tablespoons to today’s boxed cake mixes and you’re good-to-go.

 

[tomturbomatic]

WOW! Never heard of cake mix extender. Interesting.

 

[frigilux]

Tom-- Been using this extender ever since cake mixes were first downsized--10 years ago, maybe? I have many recipes that use a boxed cake mix as the base. You need to bring today's 15.25-16.50 ounce boxes up to 18.25 ounces or the final product is compromised. In fact, sometimes I'll add up to 6 or 7 tablespoons of the extender, bringing the weight up to 19-20 ounces to make the cake a bit taller and more substantial in texture.

 

[polkanut]

A good old-fashioned rhubarb cake recipe.

Rhubarb Cake

1 ½ cups firmly packed brown sugar

½ cup shortening or "oleo"

1 egg

1 cup sour milk or buttermilk

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

2 level cups sifted flour

1 ½ cups chopped raw rhubarb

 

Topping:

½ cup white sugar

½ cup chopped nuts

½ tsp. cinnamon

 

Preheat oven to 350°.  Mix first 8 ingredients together, and fold in rhubarb last.  Pour batter into a greased & floured 9"x13"x2" pan.  Mix topping ingredients together and sprinkle evenly over cake batter.  Bake for 45 minutes.  Cool completely before cutting.

 

 

 

[arbilab]

I don't know why they call this cakemix helper.  It does just fine by itself.  I like it better than pie helper, don't you Clark?

 

I kinda like rhubarb.  Made it a couple times on instinct and got away with it.  Must not be too critical. 

Just a bowl of it like it was applesauce.

 

[wiskybill]

Blushing Betty...

from the "1961 Ohio State Grange Cook Book"

 

[tomturbomatic]

At a restaurant called Der Dutchman in Sarasota, I had a piece of strawberry-rhubarb crumb top pie that was about 3.5 inches tall and as delicious as it was beautiful.  Those Amish restaurants would put weight on a ghost.

 

[daveamkrayoguy]

I had to break right in and bake my cake made with Rhubarb!

(Interruption: I ran out of flour!)

— Dave

 

[daveamkrayoguy]

AMKrayo Rhubarb Cake, the Final Product:

— Dave

 

[sudsmaster]

When I was a kid I loved rhubarb pie. But I only had it at friends' homes. My mom refused to make it. Probably because she was offended by all the sugar it needed.

Haven't had it for decades.

There is a bit of a health issue with rhubarb; its leaves are loaded with oxalic acid, which can be a cause of kidney stones. But then so is spinach. Go figure...

(Yeah, I know, the rhubarb stalks don't have problematic amounts of oxalic acid. But they must have some, because they are tart).

 

[jakins]

Damn Good Rhubarb Cake

I would like to thank the one who Posted this. I know it has been a few years since it was originally posted. I and my Family use this often. So easy and so good. it reminds me of the Pie my Mother made. the only thing missing is the nutmeg. I have added it to the cream and it was fine. Mom always used the Betty Crocker Rhubarb custard pie recipe. hint Do not use the lattice top use the pastry to make a second pie.
I went to my local store and asked them if they were getting rhubarb. They told me that it does not come in till ThanksGiving and Christmas. Me thinks I need another grocer.

 

[philcobendixduo]

Strawberry-Rhubarb Pie....

.....was the one I had a few times growing up. A family friend (originally from England) made them and were they ever good!
Last time we grew Rhubarb was when we lived in Nebraska.

 

[rp2813]

I copied Eugene's cake extender and rhubarb cake recipes into Word docs only to find that I had already done so a few years ago when I went to save the documents into my recipe folder.  I think it's high time I made that cake. 

 

Now to find rhubarb at a reasonable price.  That won't likely be easy as pie.