Mar 28, 2014

Ridiculously Tasty Rhubarab Recipes

Last year, I planted my first-ever rhubarb plant. Since it's best not to harvest from a first year rhubarb, this spring will be the first time I pluck those beautiful red and green stems from the plant. I'm excited! And already planning all the yummy things I'll make with my rhubarb.

If you have a rhubarb plant, or if you're tempted by rhubarb at the farmer's market or grocery store, here are some great ways to cook it up!
Strawberry-Rhubarb Pie.

 

Strawberry-Rhubarb Pie (you can can it!)


Rhubarb Banana Muffins

2 egg whites
2/3 cup milk
1/4 cups olive oil
2 cups all purpose flour (or 1 cup whole wheat flour and 1 cup all purpose flour)
1/2 cup granulated sugar
1/2 cup mashed banana (about 1 banana)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup chopped rhubarb 
1. Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick oil spray; set aside.
2. In a bowl, beat the egg whites until frothy. 
3. Stir in the milk and oil. Stir in the flours, sugar, banana, baking powder, salt, and nutmeg, mixing until just moist. Fold in the rhubarb.
4. Pour the batter into the prepared muffin tin, filling each cup nearly to the top.
5. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Makes about a dozen muffins.

Spiced Rhubarb Bake
4 cups sliced rhubarb
1 ½ cups granulated sugar
½ teaspoon cinnamon
½ teaspoon mace
6 whole cloves
1 orange
1. Preheat the oven to 350 degrees F. Butter a large baking dish; set aside.
2. Juice the orange. Grate the orange peel. Set aside.
3. In a bowl, mix together the rhubarb, sugar, cinnamon, mace, cloves, orange juice, and grated orange peel (zest). 
4. Pour the batter into the prepared baking dish and bake for 30 minutes. Serve hot or cold.
Serves 4 – 8.

Upside-Down Rhubarb Cake


2/3 cup packed brown sugar
3 tablespoons butter, melted
2 1/4 cups diced rhubarb
4- 1/2 teaspoons granulated sugar

For the Batter:
6 tablespoons butter, at room temperature
3/4 cup granulated sugar
2 eggs, separated
1 teaspoon pure vanilla extract
1 cup + 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 teaspoon cream of tartar
 Whipped cream (optional)

1.  Preheat the oven to 325 degrees F. Grease a 9 inch baking dish.
2. In a small mixing bowl, stir together the brown sugar and butter. Spread into the prepared baking pan. 
3. Spread the rhubarb over the brown sugar mixture. Sprinkle the sugar over the top of the rhubarb. Set dish aside.
4. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla. 
5. In another bowl, stir together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, mixing well.    
6. In a another mixer bowl, beat the egg whites and cream of tartar at medium speed until stiff peaks form. 
7. Gradually fold the egg white mixture into the butter mixture. Spoon over the sugar-sprinkled rhubarb.
8. Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when touched lightly.  
Cool for 10 minutes in the pan, then invert onto a serving platter. Serve warm. Top with whipped cream, if desired. 
Serves 8 – 12.



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