Rhubarb

[icebear]

I remember eating rhubarb, fresh from the garden and we'd dip the rhubarb stick into a bowl of sugar. It was still sharp.

one of my favorite memories of childhood. going out to the garden with a baggie of sugar and picking fresh rhubarb.

i recently learned to blanch rhubarb from a blog i read from a lady that lives in Scotland (Mal's Allotment on Blogspot). In the early spring, i upend a clean, black trashbin over the plant as its beginning to grow. The stalks become a beautiful pink and the leaves chartreuse. it cuts down on the sharpness of the flavor and the stringiness. Its almost sweet enough to eat without sugar.

Another thing i learned from her is that when there are movie 'extras' in the background during scenes, the extras would mouth the words "rhubarb, rhubarb" to appear to be in private conversation.

I learned from one of the Laura Ingalls Wilder books that rhubarb is also known as the Pie Plant.

And one more thing as i'm sure we all know is, never eat the leaves.

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My next project will be a rhubarb strawberry pie when local strawberries come out.

[lrobinso]

Speaking of rhubarb...I have some rhubarb jam that I got at the farmer's market last weekend that I need to get started on...maybe I'll have a quick snack before bed.

[mary rae]

Here's a very interesting link for rhubarb...lots of info.... look under 'Navigation' on the right hand side of the web page.
http://www.rhubarbinfo.com

[icebear]

baking a rhubarb pie right now

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I am still waiting for the local strawberries so I can make a strawberry/rhubarb pie.I do not like the ones from california.They have a weird hard white center.

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I am still waiting for the local strawberries so I can make a strawberry/rhubarb pie.I do not like the ones from california.They have a weird hard white center.

Have gotten my local strawberries and have made my rhubarb strawberry pie.It is good.I had a piece for breakfast this morning.Did you know that rhubarb is a mild laxative?Well,I found that out after eating it a few times.

[Wally]

rhubarb looks just like burdock.... best to keep them both away from my scythe.....

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rhubarb looks just like burdock.... best to keep them both away from my scythe.....

Do you live in the country?Close to the Amish?

[Wally]

Do you live in the country?Close to the Amish?

Country yes. Amish are a bit further south, Mennonite, Bretheren have buggies in this area, or black bumper (usually) GMC stretch vans.

And strawberry rhubarb pie is quite popular..... ... I prefer pecan or dry bottom sho-fly .

[newbride]

Rhubarb Cake
Cream: 1 1/2 cups Brown Sugar (or less)
Add: 1 Egg
Dissolve: 1 tsp Baing Soda in 1 cup Sour Milk add 1 tsp of Vanilla Extract
(Sour Milk = 1 tbsp lemon juice or white vinegar, plus enough milk to equal 1 cup, let stand until it curdles, 10-15 minutes)
Add: 2 cups Flour (1 3/4 if you use Wheat Flour, or use combination)
Stir In: 2 cups cut up rhubarb, rinsed
Pour Into: 9x13 pan
Mix: 1/2 cup Sugar & 1 tsp cinnamon (I use less sugar and more cinnamon)
sprinkle on top of batter before baking
Bake: 325-350 degrees for 35 minutes (325 if you use glass)

Very moist and verrrrrry delicious!

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I had the best rhubard coffee cake today at work.It had lots on cinnamon topping.YUM.

[Poppycat]

Rhubarb Cake
Cream: 1 1/2 cups Brown Sugar (or less)
Add: 1 Egg
Dissolve: 1 tsp Baing Soda in 1 cup Sour Milk add 1 tsp of Vanilla Extract
(Sour Milk = 1 tbsp lemon juice or white vinegar, plus enough milk to equal 1 cup, let stand until it curdles, 10-15 minutes)
Add: 2 cups Flour (1 3/4 if you use Wheat Flour, or use combination)
Stir In: 2 cups cut up rhubarb, rinsed
Pour Into: 9x13 pan
Mix: 1/2 cup Sugar & 1 tsp cinnamon (I use less sugar and more cinnamon)
sprinkle on top of batter before baking
Bake: 325-350 degrees for 35 minutes (325 if you use glass)

Very moist and verrrrrry delicious!

Thanks for the recipe. Sounds great. Will make it when I can taste stuff again - got a sinus/cold

[IMSAVED]

Rhubarb Coffeecake

1/2 cup butter
1 1/2 cups packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon




Directions
1. In a mixing bowl, cream butter and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
2. Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.

*Mighty good.You can mix half white sugar and half brown sugar if you want.

[dustyfingers]

Great thread, thanks Imsaved! Recipes look great, thinking about that rubarb coffee cake, maybe make some tomorrow. I have a small patch of rubarb in the back of our house.
My Mom made rubarb sauce when I was a kid, we ate it plain or over ice cream.
One year she decided to move the rubarb patch, so she dug up all her rubarb and moved it over so it was next to her old patch. Surprise, surprise it all grew back, she then had a massive rubarb patch and enough for the whole neighborhood.

[mary rae]

I just had to comment...Icebear I LOVE, love LOVE your avatar!!!!
OK, back to regular programming.

[kmendel]

I've been reading this thread for a while now.........I'm finally going to give you my mom's recipe for a rhubarb custard pie that is out of this world. She started making it in about 1955 and it became a family favorite. Hope you enjoy it as much as we have over the years.

RHUBARB CUSTARD PIE

2 eggs
1 1/2 cup sugar
2 Tbsp. flour
1/8 tsp. salt
4 cups rhubarb, sliced thin, crosswise
1 Tbsp butter or oleo

Beat egg slightly. Mix sugar, flour and salt into eggs, stir rhubarb into mixture. pour into a prepared pie shell, dot with butter. Cover with pastry shapes from another pie shell, using a cookie cutter. Brush top with milk and sprinkle with a little bit of sugar. Bake 45-55 minutes in a preheated 375 degree oven....or until rhubarb is tender. Yum-Yum.

[Shannon9602]

I never had rhubarb. Would like to try on one day. Is it kind of tarty?

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I never had rhubarb. Would like to try on one day. Is it kind of tarty?

Yes,it is very tart without sugar.

I've been reading this thread for a while now.........I'm finally going to give you my mom's recipe for a rhubarb custard pie that is out of this world. She started making it in about 1955 and it became a family favorite. Hope you enjoy it as much as we have over the years.

RHUBARB CUSTARD PIE

2 eggs
1 1/2 cup sugar
2 Tbsp. flour
1/8 tsp. salt
4 cups rhubarb, sliced thin, crosswise
1 Tbsp butter or oleo

Beat egg slightly. Mix sugar, flour and salt into eggs, stir rhubarb into mixture. pour into a prepared pie shell, dot with butter. Cover with pastry shapes from another pie shell, using a cookie cutter. Brush top with milk and sprinkle with a little bit of sugar. Bake 45-55 minutes in a preheated 375 degree oven....or until rhubarb is tender. Yum-Yum.

Thank you for sharing.This sounds scrumptious.

[IMSAVED]

This looks kind of good and might be kind of fun to try.

Rhubarb Bread

Ingredients
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted




Directions
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.