One of the recipes I made from it is for rhubarb cake. It makes a 13x9 inch pan, so is a little large for our family. My daughter, Amy took it to a pot luck she was going to, and it was well received. Simple to make, it has a sugar and cinnamon topping sprinkled on before baking so no frosting needed. I don’t know how well it would keep as it was all eaten up.
½ cup shortening
1 cup packed brown sugar
1 cup sugar divided
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk ( or soured milk, 1 tablespoon lemon juice and milk to 1 cup)
2 cups diced rhubarb
Preheat oven to 350°F.
In a large bowl, cream shortening and brown sugar and ½ cup granulated sugar until light and fluffy. Add the egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
Pour into a greased 13x9 inch baking dish, Combine the cinnamon and remaining sugar; sprinkle over the batter. Bake at 350° for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
Yield: 12 - 16 servings
* If using frozen rhubarb, measure while still frozen, then thaw completely. Drain in a colander but do not press liquid out.
Taste of Home Winning Recipes
Rhubarb is not something common here in Mississippi. I've probably said that already. I want to grow it for the giant leaves. You can cast them in concrete and make awesome garden art.
ReplyDeleteHappy 4th.
Finally, a use for the rhubarb leaves. I sure would not of thought of that. lol.
DeleteWe had to move back to Georgia to be closer to my elderly parents. We had Rhubarb growing in our yard that the previous owner planted years ago. Before we moved, I researched planting some in a container and everything I read said it would not have enough space for it to grow, so I gave up on the idea. I am so glad you shared this, because now I know it will grow in a small area. Is it growing in regular potting soiling? Is there anything special I need to know before I try it?
ReplyDeleteLori, I have transplanted mine now, but if you divide it when it gets too large you can put the new division in another pot.
DeleteWe just used regular potting soil and I did water it as it dries out faster in a pot. It was better than three years before I needed to divide it. I think that would work for you as long as you are willing to transplant and divide when needed. Use the largest container you can so it has more space.
Perfect recipe for today - I am going to be chopping and freezing rhubarb we harvested and have had holding in the refrigerator. Now I can have a nice dessert ready for my husband tonight. Thanks!
ReplyDeleteIt makes a nice change from pie and is quick to make as well.
DeleteI finally have rhubarb growing well in a spot where it is shaded from the brutal Oklahoma afternoon shade. Hoping to get some kind of harvest from it eventually, it's become quite large but went to seed this spring and I was told it would die, but it hasn't. My shady spots are at a premium, however, and it's crowding out my other stuff, so containers might be the answer, glad you mentioned it in your post. Great sounding recipe, as usual! Hugs to you and Sue...
ReplyDeleteRhubarb will go to seed every year if you let it. As far as I know it doesn't hurt it except than you are done using it for the year.
DeleteYou need to wait a couple of years on a newly planted container or in the ground planting than pick away. I am going to pick mine one more time this year hopefully in the next couple of days. https://www.thompson-morgan.com/how-to-grow-rhubarb