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May 5, 2013 06:39 PM

Rhubarb is in Season

I always just make rhubarb into rhubarb sauce and have begun snooping around recipes for cakes and pastries, thinking of trying something new. Would welcome hearing of any favorites. Will start off with this---my New England SIL served angelfood cake with vanilla ice cream and WARM rhubarb sauce and the contrasts were wonderful---cold ice cream vs warm rhubarb, sweet cake vs tart rhubarb. Don't know whether perhaps that may be a New England thing?

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  1. Our's is only about an inch tall - very late start to the season.
    I've got dozens of recipes -- rhubarb is a favorite here. See my profile for the title / ISBN of a rhubarb cookbook.
    From my spouse's grandmother - a wonderful rhubarb upside down cake, made with buttermilk. Recipe is below.
    Rhubarb crisp & Rhubarb bars are also much-anticipated.

    Grandma's Rhubarb Upsidedown Cake
    350 deg. 30 min.

    3- 4 Cups chopped rhubarb
    1/2 C. white sugar
    1/4 C. brown sugar

    Combine the above. Put in 8x8 pan.

    Dot with butter
    Sprinkle with cinnamon

    Mix batter (ingredients follow), and pour over rhubarb

    1 egg
    3 T sugar
    1/4 C. (1/2 stick) softened margarine or butter
    3/4 C. buttermilk (Use dry SACO Buttermilk Powder - in baking aisle, & water)
    3/4 C. flour
    1/4 tsp. salt
    1/2 tsp. soda

    Bake 350 degrees, 30 minutes

    4 Replies
    1. re: MidwesternerTT

      This sounds great! I'm saving it for when the rhubarb finally comes up. I hope it's not too hot then...


      1. re: MidwesternerTT

        It's on the list thanks! Made rhubarb chuney last year very good much better than cranberry on T day will find and post soon..


          1. re: MidwesternerTT

            Updated baking time for the upside down cake - 35 minutes, or more, until the top is uniformly golden brown everywhere, not just freckled with browned edges. We've decided we like the cake crispier on top.

          2. This is one of my favorite, favorite rhubarb cake recipes. The link to the original recipe is here:

            Rhubarb Sour Cream Cake
            2 & 1/3 cups Self-Raising Flour
            1/2 tsp salt
            2 tsp cinnamon
            1 stick unsalted butter, at room temperature
            1 & 1/2 cups firmly packed brown sugar
            1 large egg
            3 tsp pure vanilla extract
            1 cup sour cream
            4 cups rhubarb, cut into 1/2 in. chunks
            1/4 tsp grated nutmeg
            1/2 cup turbinado sugar
            1/3 cup flaked almonds

            Pure cream or vanilla ice cream, to serve

            1. Preheat your oven to 180 degrees C and grease a 26cm round cake tin (I just used non-stick baking paper as this ensures easy clean up). Then mix together the flour, salt, nutmeg and 1 and 1/2 tsp of cinnamon in a bowl with a whisk and set aside. Put the butter and brown sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand.

            3. Once the butter is fully incorporated, add the egg and beat will till the mixture is fluffy and creamy and there are no more lumps of sugar.

            4. Add the sour cream and vanilla and beat in till well combined.

            5. Mix in the flour on low speed till combined, then add your rhubarb chunks and stir briskly to make sure that the rhubarb is completely coated in batter.

            6. Once the mixture is combined, scrape it into your prepared cake tin and sprinkle the top liberally with sugar, almonds, and remaining cinnamon

            7. Bake the cake for 1 hour and 10 minutes, or till a wooden skewer inserted into the middle of the cake comes out clean. Now at this stage you can serve it as a pudding by scooping it out of the container with a large spoon and serving with a vanilla ice cream wait til it cools and serve like coffee cake with whipped cream.

            1. I LOVE rhubarb season! I started a batch of rhubarb liqueur last weekend and this weekend, I made a lovely rhubarb cream (similar to a curd) - I was planning to use it to fill a tart, but I wound up eating most of it with a spoon, LOL! I have almost two pounds in the fridge right now, which may become a pie or crostata this week, or perhaps a compote. I also had a very nice savory pickled rhubarb at a restaurant a few weeks ago, so I might try that as well. I just wish I could grow it myself - it's pretty expensive at my local markets. I paid $2.99-$3.99/lb in the past two weeks, but I've seen it as expensive as $7/lb.

              1 Reply
              1. re: biondanonima


                I FEEL for you on those prices; I LOVE rhubarb, and have been making many recipes the last couple weeks since it finally came on locally. Apparently, eastern WA supplies about 1/2 the fresh rhubarb in the USA, so we must be lucky on price.

                My small local veggie bodega has Western Wa rhubarb for $1.89 a lb. now. I have about 4 lbs. in the second fridge right now for the second foray.

                Will post later when I have a bit more time to this thread on the things I have been making.....

              2. Last year I made rhubarb shrub and pickled rhubarb - both of which I've added to my seasonal "must do" list!

                4 Replies
                1. re: meatn3

                  Meatn3, could you share your pickling instructions? I'm pickling more than I have in the past, but I've never thought of rhubarb.

                  1. re: THewat

                    I'm happy to! My apologies to the originator of the recipe - I know I found it on line but I didn't make note of the site. I like that this recipe delivers big for such a quick, easy bit of effort.

                    1 C. rhubarb, cut in quarter-inch pieces
                    1/3 C. sugar
                    1/2 C. white balsamic vinegar
                    1/2 tea. salt (I used coarse sea salt)
                    1/2 tea. mustard seeds (I used brown mustard seeds)

                    Put the chopped rhubarb in in a heat proof canning jar or shallow bowl. Put the rest of the ingredients into a saucepan. Bring to a boil and cook until the sugar has dissolved. Pour the liquid over the rhubarb. Cover and keep at room temperature for at least 3 hours before eating. Refrigerate. Flavor improves over time. Leftover liquid can be saved in the refrigerator and used for the next batch.

                    Notes: I try to use slim stalks to reduce pickles which are overly fibrous. I have found these last for quite a while in the fridge! They are really nice with a charcuterie plate. Depending upon the variety of rhubarb the liquid often turns a beautiful blush color.

                  2. re: meatn3

                    Would you also share the shrub instructions?

                  3. One of the very best pies I've ever had is Joy of Cooking's strawberry-rhubarb pie. It is AMAZING.