Rhubarb is one of those foods that people either love or hate.  I like to think that those who dislike it just haven’t tried the right recipe.  I happen to love rhubarb and I keep a patch here on the farm.  Rhubarb can be a very prolific producer so it’s nice to have some varied recipes for dealing with all the bounty it provides.  Here are three of my favorite rhubarb recipes that we enjoy and you might like them as well.

 

Rhubarb Pie, this is the timeless classic, sweet with just a touch of tartness.  This recipe makes a 9″ pie.

• 1 1/4 cups sugar, more if you like it sweeter
• 5 tbsp flour
• 1 tbsp cinnamon
• 1/8 tsp salt
• 4 cups diced rhubarb
• 1 egg
• 1 tbsp lemon juice

Combine all ingredients, pour into unbaked pie shell and dot with butter.  Put top on pie and bake at 425 degrees for 35-40 minutes until light golden brown.

 

Rhubarb Bars

Crust

• 1 1/2 cups flour
• 2/3 cup powdered sugar
• 1/2 cup butter, softened

Filling

• 3 large eggs, beaten
• 2 cups sugar
• 1/2 cup flour
• 1/2 tsp salt
• 1/8 tsp almond extract
• 3 cups chopped rhubarb

Preheat oven to 350 degrees.  Butter the bottom and sides of a 9″ by 13″ pan.  For the crust, in a medium bowl mix the flour, sugar and butter until the mixture resembles coarse crumbs.  Press evenly on the bottom of the pan.  Bake for 15 minutes, remove from oven but leave oven on.  Set aside while making the filling.

To make the filling, combine the eggs, sugar, flour, salt and almond extract in a medium bowl, stir well.  Add rhubarb and stir until well mixed.  Pour into crust and bake until firm when you shake the pan, about 50 minutes.  Remove from the oven and let stand until completely cool before cutting into bars to serve.

 

Rhubarb Pudding Cake, this is my husband’s favorite.  It’s so easy and so sweet and delicious.

• 3 cups chopped rhubarb
• 3/4 cups sugar
• 3 tbsp softened butter
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1/2 tsp pure vanilla extract
• 1/2 tsp pure almond extract
• 1 cup flour
• 1 tbsp cornstarch
• 1 additional cup sugar
• 2/3 cup boiling water

Place rhubarb on the bottom of a 9 inch square baking dish.  Mix the 3/4 cup sugar, butter, baking powder, salt, vanilla and almond extracts, milk and flour together and pour it over the fruit.  Mix remaining cup of sugar with the corn starch and sprinkle over mixture in pan.  Pour the boiling water over the top using a spoon to deflect the water so it doesn’t make a hole in the filling.  Bake at 375 degrees for 45 minutes till light golden brown.

So there you have it, three of my favorite rhubarb recipes.  I hope you enjoy them as much as we do.

Thanks for stopping by.

Jeanne

You will show me the path of life; In Your presence is fullness of joy; At Your right hand are pleasures forevermore.

Psalm 16:11