My well-used Canadian Mennonite Cookbook always comes through when I’m looking for specific recipes, some of which I have used over and over with happy results.
Although it hasn’t been ideal gardening weather, those of us lucky enough to have rhubarb plants are already enjoying the tangy goodness of rhubarb stalks made into a crisp, pie or cake. Cookies and muffins or smoothies are other ways to make use of the vegetable that turns into an enjoyable treat.
But do not eat the rhubarb leaves.
Some edible recipes with rhubarb are featured in this week’s column.
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Rhubarb Apple Crisp
1/2 cup flour
1/3 cup butter
1/8 tsp. salt
1 1/2 cups rhubarb chunks
1 1/2 cups peeled and diced apples
1/2 cup sugar
Grease a casserole dish and preheat oven to 400 degrees F.
Place apples and rhubarb in the baking dish.
Mix the flour, butter, sugar and salt mixture until crumbly. Sprinkle over the fruit.
Bake until fruit bubbles and topping is nicely browned.
• • •
Rhubarb Pie
2 1/2 -3 cups rhubarb
1 cup sugar
1 tbsp. melted butter
2 egg yolks
2 tbsps. flour
2 tbsps. lemon juice
Cut rhubarb into pieces 1/4 inch thick. Arrange in an unbaked pie shell.
Combine sugar and flour then add egg yolks and lemon juice. Stir and then pour or spoon over the rhubarb. Cover with a top crust of pastry, making air holes in the centre of the pastry.
Bake at 425 degrees F for 10 minutes then reduce heat to 325 degrees F and bake for anout 30 minutes.
To avoid escaping juice from hardening in the oven, place pie plate on a baking sheet to bake.
• • •
Rhubarb Cake
1 1/2 cups brown sugar
1/2 cup butter
1 egg, beaten
1 tsp. vanilla
1 cup sour milk or buttermilk
1 tsp. baking soda
2 cups flour
1 1/2 cups finely chopped rhubarb
Topping:
1/2 cup white sugar
1 tsp. cinnamon
3/4 cup finely chopped pecans
Cream the brown sugar and butter until fluffy. Add the egg and beat.
Then add the vanilla, sour milk, baking soda, flour and rhubarb. Mix carefully.
Place batter in a greased and floured 9x12 inch pan.
Mix the topping ingredients and sprinkle over the batter.
Bake at 350 degrees F for 35 minutes. Cool before slicing.
If desired, the cake may be scooped out while warm and topped with ice cream.
Joyce Walter can be reached at [email protected]
