Tuesday, June 3, 2008


Just wanted to share a couple of great rhubarb recipes with you all! I made the rhubarb cake this morning and it was delicious :o) These recipes are a great way to use fresh rhubarb.

Rhubarb Custard Pie
(8-9" Pie)

Prepare pie crust

For filling, mix together:

3 cups chopped rhubarb

1 cup sugar

2 eggs

2 Tbl. tapioca

Fill pie crust with mixture and bake 10 min. at 400*, then 50 min. at 350*

Rhubarb Cake

3 cups chopped rhubarb

1-1/2 cups sugar

1/2 cup butter (1 stick), softened

2 eggs

1 tsp. vanilla

2-1/8 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1 c. sour cream, plain yogurt, or buttermilk (may need to add a couple tablespoons of milk if using sour cream or yogurt)

1/2 cup sliced almonds (optional)

Preheat oven to 350*. Grease and flour 9x13 pan. In a small bowl, mix together rhubarb and 1/2 cup sugar-- set aside. In another bowl, sift together flour, baking soda, salt and cinnamon-- set aside. In a large bowl, cream 1 cup sugar and stick of butter. Slowly beat in eggs and vanilla. Alternate beating in flour mixture and buttermilk/yogurt/sour cream until it is all added. Fold in rhubarb and almonds. Pour into prepared pan and bake 30-35 minutes until toothpick inserted comes out clean.


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