Rhubarb recipes to share

[Missi]

I found these recipes recently, and with all the talk about rhubarb lately, I thought I would pass them along. Enjoy!




* Exported from MasterCook *

Rhubarb Nut Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Brown sugar
1 Egg -- beaten
1 teaspoon Baking soda
1 teaspoon Vanilla
1 1/2 cups Rhubarb -- cut in small pieces
2/3 cup Vegetable oil
1 cup Buttermilk
1 teaspoon Salt
2 1/2 cups Flour
1/2 cup Walnuts -- chopped
-----TOPPING-----
1 tablespoon Butter
1/3 cup Sugar

Preheat oven to 350~. Combine brown sugar, oil and beaten egg. In a small bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and nuts. Turn into 2 greased and floured 8x4x3 inch loaf pans. Mix topping ingredients and sprinkle on top of loaves. Bake about one hour or until toothpick inserted in center of bread comes out clean.

Yield:
"2 loaves"

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* Exported from MasterCook *

Rhubarb-Pecan Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins, sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg
2 teaspoons orange peel -- grated
1 1/4 cups rhubarb (fresh) -- finely chopped
3/4 cup sugar
1/2 teaspoon baking soda
3/4 cup pecans -- chopped
1/4 cup vegetable oil
3/4 cup orange juice

Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mixture. Add rhubarb.

Pour into 12 greased muffin tins. Bake at 350 degrees for 25-30 minutes.


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[Aspen]

These recipes sound very good. I'll bump up this thread so that the Monday-Friday people get a chance to enjoy them as well.

Thanks for posting them.


---Aspen

[JJ40]

Thanks, Missi! I love rhubarb, and these recipes sound great!

Julie :)

[Lynn B]

Oh Missi, THANK YOU so much for sharing!

We LOOOOOOOOOOVE rhubarb, and I am ALWAYS on the prowl :) for new recipes to use it in. These both sound wonderful! Again, thank you! xoxoxo!

Lynn

[Lynn B]

Oh my! The Rhubarb Nut Bread is delicious! VERY quick and easy, too! The muffins are next! :)

BTW, for all our rhubarb fans, here's a web site I found with LOTS of recipes! ENJOY!

http://allrecipes.com/cb/w2m/weeklyspecials/rhubarb/default.asp?tsrc=wc

Lynn

[maizeyoats]

This is an all rhubarb site that is really good

http://server11.hypermart.net/cheffette/dessert/rhubarb.html

but it is always best to get tried and true recipes on this board

[ElinorC]

Thanks everyone! I love rhubarb in any form.

[Lynn B]

Originally posted by maizeyoats
This is an all rhubarb site that is really good

http://server11.hypermart.net/cheffette/dessert/rhubarb.html

but it is always best to get tried and true recipes on this board

Maizeyoats,

Thanks for the great link! However, I tried clicking on several of the recipes listed (they sounded delicious!) and I got "Page not available"! (Rhubarb Almond Upside Down Cake and Honey Rhubarb Crumble, specifically) Wah wah! Now that is just plain TORMENT!!! :)

Lynn

[maizeyoats]

I haven't tried this recipe; but since there has been a lot of interest in dump cakes lately I thought I would post it. Has anyone made it?

Rhubarb Dump Cake

5 c Rhubarb diced
1 c Sugar
1 pk Cake mix white
3 oz Raspberry gelatin
3 c Marshmallows -- minature
2 Eggs
Water as needed for mix


Arrange rhubarb in bottom of 9x13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve warm with whipped cream

[valchemist]

Lynn,

I found that honey rhubarb crumble recipe on another site.

Mom,

That dump cake looks ooey gooey great. Something a little bit different. I think you should try it.

Val


Honey-Rhubarb Crumble

5 1/2 Cups (1/2-Inch Sliced Rhubarb -- (about 1 1/2 lbs.)
1/4 Cup Honey
1 Tsp. Grated Lime Rind -- or dried lemon peel
Vegetable Cooking Spray
1/3 Cup Regular Oats
1/3 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
3 T. Chilled Butter -- cut into small piece
1 1/2 Cups Vanilla Nonfat Frozen Yogurt

Combine the first 3 ingredients in a bowl, and toss well. Spoon into a 8-inch square baking dish coated with cooking spray. Place oats, flour and sugar in food processor, and pulse 2 to 3 times. Add butter, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375 degrees for 40 minutes or until rhubarb is tender. Serve with frozen yogurt.

[valchemist]

Here is a great rhubarb recipe site (http://webxina.kerchunk.com/recipebox/rhubarb/rhubarb.html).

[valchemist]

Lynn,

It probably isn't the same recipe, but here is a rhubarb upside down cake with almond extract...

Val


Rhubarb Upside Down Cake

4 c Cut rhubarb
1 c Sugar
1 c Quartered marshmallows
1 3/4 c Sifted flour
2 ts Baking powder
1/8 ts Salt
1/2 c Shortening
1 c Sugar
2 Eggs, separated
1/2 ts Almond extract
1/3 ts Vanilla
1/2 c Milk


Cook rhubarb over low heat until juice begins to run, add sugar and marshmallow and mix well. Simmer about 10 minutes and pour into greased cake pan. Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add egg yolks and flavorings and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts beating well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour over rhubarb mixture and bake in a 350 degree oven for 40 to 50 minutes. Loosen cake from sides and bottom with a spatula and turn out onto cake plate. If marshmallows are very fresh, do not add to rhubarb until just before cake batter is poured on. Serves 8.

[Lynn B]

Val and Mom ;)

THANK YOU SO MUCH for the recipes! mmmmmm... off I go to the rhubarb patch... :)

xoxox!

Lynn

[RebeccaT]

I have to confess that I have never had rhubarb! What does it taste like? How do I know if I would like it??

I am so curious about this... what is this? A fruit? A vegetable??

Help!!!

[valchemist]

rebecca,

it's a vegetable, but I think most people think of it as a fruit because of how it is prepared. (just like a tomato is a fruit but most people think of it as vegetable because of how it is prepared.)

there would be no way for me to describe the taste. maybe someone else can...

it is not some off the wall crazy taste. it kind of blends into whatever recipe you are using. not too strong.

just try it. I bet you will like it. and if for some reason you don't, you can feel good about the fact that you finally got adventurous enough to try it. :)

val

[makedah]

I wish I'd read this a week ago! I got rhubarb in my CSA box and I've never tasted it so I haven't done anything with it. I looked on epicurious for recipes, but they were all too complicated or some yucky-sounding 'compote.' If it's still good, I'll make one of these recipes tomorrow. Thanks so much!!!!

[mightyh]

I have to put a plug in for Carrie W's rhubarb crisp, posted ages ago. I just made it for dessert last night (takes about 10 minutes to make) and topped it with some Healthy Choice vanilla ice cream--so delicious!! I halved the butter and thought it was fine that way. Rhubarb crisp is my absolute favorite for spring!! I think it's a great into to rhubarb. The taste is very tart-sweet

[emily]

<drool> This was really tasty, thanks, Val! I served it with Bing Cherry ice cream (local ice cream parlor out of vanilla :o) and the flavors actually melded well. Although, without any ice cream, I think this would be too tart, which could be solved by a) riper rhubarb (which then would have warrented less than the 55 minutes I had to cook mine) or b) more honey. I made this in a 9" springform - which leaked all over my oven :mad: But, I digress. The crumble topping was excellent and this was very simple to make once the rhubarb was chopped. Oh, I also used less than the 3T of butter because I tried to form the crumble with my hand blender... which I quickly learned was not a good idea :rolleyes:

Anyway, a thumbs up from me :)

emily

[lschroth]

I just tried this recipe tonight, from epicurious.com, and it was a yummy, non-dessert, way to use rhubarb.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY


The chutney also works well as an accompaniment to chicken, duck or lamb.
Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)


Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

For chutney:
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

For pork:
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

Serves 4.


Bon Appétit
April 1994

[newcook]

The rhubard dump cake sounds delicious. I don't have any rhubarb, can something else be substituted?

[LaurenP]

Makedah

If your rhubarb is still good, cut it into 1/4 to 1/2 inch pieces and freeze it for later use,it freezes well!

[JennieL]

I've been craving rhubarb! Now all I have to decide is which recipie to make!

[Tammy2268]

The other day I had some rhubarb left over from making another recipe,and did not want to waste it, so I make a sauce from the following, and it was DELICIOUS!!!

Several cups of cut-up rhubarb
1 small can crushed pineapple with juice
About a pint of fresh strawberries,sliced
Sugar to taste
Cook all together just until rhubarb is tender.

I will surely make this again!!!

[JennieL]

I made this yesterday. Yumm! It is not overly sweet. I used orange blossom honey, which has a distinct flavor and a wonderful aroma. I think next time I might add a few chopped, toasted walnuts to the topping.

[Chris415]

Thanks for posting these, Missi! I made the Rhubarb Pecan Muffins (twice!) this weekend! They're delicious, especially right out of the oven, nice and piping hot, moist and very comforting. I didn't have an orange on hand, so I skipped the zest and also substituted one cup of whole wheat flour.

How good are these? SO ate nearly the whole first batch, that's why I had to make another one for this week's lunches! ;)

Thanks again!
Chris

[Jessica]

The rhubarb-pecan muffins at the top of this thread turned out really well. I am not sure what size muffin tin they used but I got about 20 muffins and they baked in about 15 minutes. DH raved about them and couldn't stop munching--I don't like rhubarb but I make rhubarb treats for him because he loves it.

[valchemist]

The rhubarb dump cake posted above is delicious.

I was worried it would be too sweet, so I used a scant cup of sugar. I used strawberry jello instead of raspberry and I used a French vanilla cake mix. The marshmallows aren't detectable in the final product. they just cause the fruit layer on the bottom to be thick/gooey. This is a great mix of tart and sweet. Not too sweet for my DH (who is notorious for complainign about "too sweet" desserts) -- he loved it!!! It took less time than called for in the recipe, so check it early.

[Lynn B]

Val,

THANK YOU for the review of the dump cake. That recipe intrigued me, but I was a little "apprehensive" about the marshmallows - wasn't sure what they would do! But now I will definitely try it. Thank you! (I think!!!! Just what I really need... another delicious dessert recipe!) ;) haha! :)

Lynn

[Kathy B]

Here is my aunt's recipe for Rhubarb Custard Pie . I have not made it myself, but I have EATEN it, and it's very good.

Rhubarb Custard Pie


Mix well in a bowl:
2 c. sugar
3 eggs
1/4 c. flour
3 Tbsp. milk

Add:
4 c. rhubarb

Pour into:
9 inch pie crust (Deep Dish)

(Can use any extra dough to make a lattice top if desired.)
Bake 1 hour at 350 degrees. Freezes well.

[Missi]

I love to see old threads pop back up! Just in time for Rhubarb season too! Glad these recipes are getting another go around!! Enjoy!

[breadmama]

I have rhubarb growing (finally) - the leaves are huge, but some of the stalks aren't red. How do you know when to use it?

Thanks - these recipes sound great!

Laurie

[sammeybella]

Another thumbs up for the Honey Rhubarb Crumble.

I put it together in about 15 minutes and stuck it in the fridge last night before I headed off to church. About 3 hours later I put it in the oven for about the required baking time and wow! it was really good.

I love rhubarb so that wasn't a surprise. The honey was a surprise. Not a really big fan of honey. Could not really taste it in this recipe. It sweetened the filling (but just a little - was glad that the filling was very tart) within imparting any real flavor of it's own.

Yummy and easy and really, really quick. Uses up a lot of rhubarb too!

T

[newcook]

I made Carrie W's Rhubarb Crisp. It is really easy to make, the crumble on top is really tasty, the rhubarb is really really tart though. I ended up flipping each serving over and putting some Splenda on it and it was really good. The next time, I think I would put either sugar or splenda over the rhubard before cooking.

Thanks for the recipe

Daniele

[buddie]

Originally posted by maizeyoats
I haven't tried this recipe; but since there has been a lot of interest in dump cakes lately I thought I would post it. Has anyone made it?

Rhubarb Dump Cake

5 c Rhubarb diced
1 c Sugar
1 pk Cake mix white
3 oz Raspberry gelatin
3 c Marshmallows -- minature
2 Eggs
Water as needed for mix


Arrange rhubarb in bottom of 9x13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve warm with whipped cream


oh YES i have made this and it is a great crowd pleaser... doesn't last long in this house!

[campinggal]

Finally I'm getting around to posting on this board and just wanted to share this rhubarb recipe. I've made it twice in the last month and everybody has loved it.

Similar to the Custard Pie posted above but a bar version...

Enjoy!


Rhubarb Custard Bars


CRUST:
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled butter, cut into small pieces
Cooking spray

FILLING:
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

TOPPING:
1/2 cup sugar
1/2 cup (4 ounces) block-style fat-free cream cheese
1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
1/2 teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
Mint sprigs (optional)

Preheat oven to 350°.
To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.

To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.

Yield: 36 servings (serving size: 1 bar)

CALORIES 131 (29% from fat); FAT 4.2g (satfat 2.5g, monofat 1.3g, polyfat 0.2g); PROTEIN 2.5g; CARBOHYDRATE 21g; FIBER 0.5g; CHOLESTEROL 29mg; IRON 0.4mg; SODIUM 78mg; CALCIUM 42mg;
Cooking Light, MAY 2002

[RebeccaT]

Welcome to the BB, campinggal! That bar recipe looks great!

[Missi]

And another year go around for this thread!!! Thanks for all the additional recipes!!