Recipes from the Grapevine Cottage

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Readers’ Favorite Rhubarb Recipes

A few weeks ago Linda asked if anyone had any recipes for all the rhubarb we have been seeing at the Farmers' Market. It looks like Norwegian ancestry is important when it comes to rhubarb!

Caramel Rhubarb Cobbler

First these from Kirsten W: I have recipes for Rhubarb Corn Bread Stuffing, Caramel Rhubarb Cobbler, Spinach Salad with Rhubarb Dressing, Strawberry Rhubarb Sauce, Peachy Rhubarb Pie, Rhubarb Custard Bars, Rhubarb Crumble… This is what happens when your parents are Norwegian Minnesotans. Of course, I’ve already made Strawberry-Rhubarb jam this year and finished it off.

7 tablespoons butter, divided
3/4 cup packed brown sugar
1/2 cup sugar, divided
3 tablespoons cornstarch
1 1/4 cup water
6 cups chopped fresh or frozen rhubarb, thawed
3 to 4 drops red food coloring, optional
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
whipped cream or ice cream (optional)

In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown sugar, 1/4 cup of sugar and corn starch. Gradually stir in water and rhubarb; cook and stir until thickened, about 5-8 minutes. Add food coloring if desired. Pour into a greased 2-quart baking dish and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350 degrees for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired. Yield: 6 servings.

Rhubarb Corn Bread Stuffing

5 cups chopped fresh or frozen rhubarb (1/2-inch pieces), thawed
1/2 cup sugar
1 medium onion, chopped
1/2 cup butter, divided
3 cups corn bread stuffing
1/2 cup chopped walnuts

In a large bowl, toss rhubarb and sugar; set aside. In a skillet over medium heat, sauté onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. Melt the remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-quart shallow baking dish. Bake, uncovered, at 325 degrees for 40-45 minutes or until stuffing is heated through and top is lightly browned. Serve warm. Yield: 8 servings.

Rhubarb Custard Bars

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

2 cups sugar
7 tablespoons all-purpose flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-inch x 9-inch baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Strawberry Rhubarb Sauce

2 1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon peel
1/4 teaspoon salt

1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 or 4 drops red food coloring, optional
Pound or angel food cake

In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake. Yield: 3 cups.

Len's Mom's Rhubarb Pie

And then, from customer and friend Len Erickson: Doug, in reply to Linda’s request for good rhubarb recipes, I submit my mother's outstanding rhubarb pie recipe.

Prepare a pie shell (Mom prefers Jiffy Pie Crust Mix - cheap and reliable)
Fill shell with cut 1-inch pieces of rhubarb (remove strings like you would with celery)
Beat one egg thoroughly and mix in 2 tablespoons of flour and 1 cup sugar.
Pour egg flour and sugar mix over the fruit. Top with a lattice crust.
Bake at 425 degrees for 15 minutes, reduce heat to 375 degrees and bake for 45 more minutes.

Variations: mix rhubarb 1/2 and 1/2 with strawberries (wonderful) or red raspberries (heavenly).