Not much is happening in the garden this week. My Solomon's Seal has shot up in three days time. My dwarf lilac has buds forming and should bloom with some warmer weather. I have more clean up to do and my lawn is in sorry shape, BUT the rhubarb is swell! I harvested some last night and since strawberries were on sale at the market I picked up the makings for a strawberry rhubarb crisp. My first of the season. I found a recipe in Moosewood Cookbook. You'll need:
1 1/2 to 2 lbs. rhubard cut in one inch chunks
3-4 cups sliced strawberries
1/3 to 1/2 cup granulated sugar
1 cup rolled oats
1 cup flour
2-3 tablespoons brown sugar
1/2 tsp. cinnamon
a dash or two of each, all spice, nutmeg
1/4 tsp. salt
5 Tblsp. melted butter
Preheat the oven to 375 degrees. Mix the fruit and place in 9x9in. pan, sprinkle with the granulated sugar. Mix the other ingredients together and pat the mixture on top of fruit. Bake in the oven for 30-40 minutes or until the topping is golden brown and firm. I did this recipe in a 9x13. It needs a bit of adjustment on the dry ingredients. I'd increase the oats to 1 1/2 cups, same with the flour, 1/3 cup packed brown sugar and increase the melted butter to 1 stick. Life is short.
rate
email
print
link to this page
Comments: 15
I like rhubarb dishes to be bright and tart, and this fit the bill without being too tart for other palates. Thank you, Mark!
I fills a 8 inch pie crust.
1 cup of diced rhubarb (spread in bottom of prepared pie crust)
1 cup of sugar
2 slightly beaten eggs
2 teaspoons of melted butter
2 teaspoons of flour
2 teaspoons of water
1 teaspoon of vanilla
Mix together and pour over rhubarb.
Bake in 370 degree oven until set (approx. 1 hour)
This is the only way I like rhubarb, but I love this pie recipe which I think came to our family from an Iowa relative in the late 1800's.
Thanks,
Cheryl H.
Rhubarb Pudding Cake
Serves 18 to 24.
• 4 1/2 c. 1/2-inch slices rhubarb (about 1 1/2 lb. frozen, thawed and drained or fresh)
• 2 c. flour
• 1 1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 6 tbsp. melted butter
• 2/3 c. milk
• 1 tsp. vanilla
• 1 egg
Topping
1c sugar
1Tbs cornstarch
1/2 tsp cinnamon
1-1/4 c boiling water
Preheat the oven to 350 degrees; lightly grease a 9- by 13-inch pan. Or cover bottom of pan with parchment paper. Scatter the rhubarb evenly into the prepared pan.
Sift together flour, 1 1/2 cups of sugar, baking powder and salt and transfer to the large bowl of an electric mixer. Beat in the melted butter, milk and vanilla, scraping down bowl and beaters. Beat in the egg, scraping down bowl and beaters. Batter will be thick.
Drop batter over rhubarb by heaping tablespoons, then gently spread to fill the pan edge to edge, completely covering the rhubarb.
For the topping, combine the 1 cup of sugar, cornstarch and cinnamon. Sprinkle evenly over batter. Gently pour the boiling water over all.
Bake about 50 minutes, until a toothpick inserted in the middle (but not all the way down -- the rhubarb layer will be gooey) comes out clean.