Rhubarb Muffins, Cakes and More

Photo Courtesy of La Grande Farmers' Market

What can you do with rhubarb if you don't want to bake a pie?

Well, there are rhubarb muffins and cakes and sauces and compotes and stuffings, etc.

Rhubarb in an entrée? You bet! How about a beverage or two? Not a problem.

For these and other suggestions for using this versatile veggie (no, it is not a fruit) read on!

If you just love Rhubarb Pie, please visit Rhubarb Pie - 3 Great Recipes

All photos courtesy of Flickr

Years ago my mother gave me a church cookbook from a small midwest town. It's the Church of Saint Dominic Cookbook and I doubt if it's still being published. There are no pictures at all - just good old-fashioned recipes. Try this one:

Photo courtesy of rexipes

Ingredients

3/4 cup brown sugar

1/2 cup oil

1 egg

1/2 cup buttermilk

1/2 teaspoon salt

1 teaspoon vanilla

1-1/2 cups flour

1/2 teaspoon soda

1-1/4 cup finely chopped rhubarb

1/2 cup chopped nuts (optional)

For the Topping you'll need:

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 cup chopped nuts

METHOD:

Combine sugar, oil, egg, buttermilk and vanilla; mix well. Sift flour, salt and soda into oil mixture. Add rhubarb and nuts (optional). Put into 14 - 16 paper lined muffin tins. Combine topping ingredients and sprinkle on top of rhubarb batter. Bake 30 minutes or so at 350 degrees F."

Makes 16 Delicous Muffins

INGREDIENTS:

2-1/2 c. flour

1 c. blanched, slivered almonds

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. brown sugar (light or dark)

1-1/4 c. buttermilk (see Note)

1/2 c. vegetable oil

1 egg

1 tbsp. vanilla

1/2 lb. rhubarb,coarsely chopped

1/2 c. chopped dried apricots

METHOD:

Preheat the oven to 375 degrees. Lightly grease 16 (2-1/2- inch) muffin cups (or line with paper liners).

In a large bowl, toss together the flour, almonds, baking powder, baking soda, nutmeg, salt and cinnamon.

In a medium bowl, beat together the sugar, buttermilk, oil, egg and vanilla. Stir this into the flour mixture until just moistened; the batter should be lumpy. Fold the rhubarb and apricots into this batter and then spoon into the muffin cups.

Bake the muffins until a cake tester inserted in the center comes up clean, about 18 to 20 minutes. Let cool 5 minutes. Remove the muffins and allow to cool on wire racks.

From the Amazon description"

"Almost everyone has a patch of rhubarb tucked in a corner of the garden. In this fun and friendly new book, Sandi Vitt and Michael Hickman have compiled nearly 150 recipes featuring this surprisingly versatile plant. From beverages to quick breads, muffins to main courses-plus a large assortment of pies-these recipes will tempt you to enjoy rhubarb throughout the year. Chock full of facts and delicious suggestions, Rhubarb: More Than Just Pies is a must-have for gardeners, cooks, cottagers, and anyone who enjoys the bright flavours of summer."

A Delicious Breakfast Recipe

Photo courtesy of CherylK

Here's an excellent recipe for Orange-Rhubarb Breakfast Cake from

The Best of Food & Wine (1993 Collection).

Makes one 13 x 9 inch cake.

INGREDIENTS:

Streusel Topping

1/3 cup granulated sugar

1 tablespoon unsalted butter, softened

1/2 cup finely chopped walnuts

1/2 teaspoon finely grated orange zest

1/2 teaspoon ground cinnamon

Cake

1-1/3 cups (packed) light brown sugar

2/3 cup vegetable oil

1 cup buttermilk

1 egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1/4 cup oat bran

1 teaspoon baking soda

Pinch of salt

1 teaspoon finely grated orange zest

1/2 teaspoon ground cinnamon

2 cups fresh rhubarb, cut into 1/2 inch pieces

To Sprinkle on Top

1 tablespoon confectioners' sugar

METHOD:

* Preheat oven to 350 degrees F. Lightly butter a 13 x 9 inch baking pan.

* In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the streusel topping aside.

* In a large bowl, blend the brown sugar and oil. Add the buttermilk, egg and vanilla and stir to combine. In a medium bowl, toss the flour, oat bran, baking soda, salt, orange zest and cinnamon. Stir the dry ingredients into the buttermilk mixture until combined. Fold in the rhubarb.

* Spoon the batter into the prepared pan. Sprinkle the streusel topping over the top. Bake for about 50 minutes, or until a cake tester inserted in the center comes out clean.

* Let cool on a rack for at least 10 minutes. Sift the confectioners' sugar on top and serve.

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Photo courtesy of carolinadreams

Here's a really easy recipe for a delicious rhubarb cake. I got it from my husband's cousin's wife (got that?) who is a genius in the kitchen. A true gourmet cook. Luckily, she has no qualms about using convenience foods!

INGREDIENTS:

1 box yellow cake mix (with or without pudding)

4 cups diced rhubarb

1 cup sugar

1 pint whipping cream (no substitutes!)

Mix cake according to directions on package and put in buttered 9 x 12-inch pan. Put rhubarb over cake batter. Sprinkle sugar over rhubarb. Pour cream over all. Bake 45 - 60 minues at 350 degrees F. until cake is done.

Voila! An impressive dessert in virtually no time!

I've listed several methods for freezing rhubarb at The Rhubarb Patch

Then you can make your favorite rhubarb treats any time you like! How great is that?

These Freeze Beautifully

Here's a recipe submitted to our local newspaper by a reader. It makes 20 bars which are easier to cut if the bars are at room temperature or slightly warm.

This recipe is so, so, so good!!! Alas, they are not low-calorie or low-fat but every once in a while you've just got to let go - right??

"Rhubarb Squares"

INGREDIENTS:

1 cup butter, softened

1 cup brown sugar, packed

1 teaspoon vanilla

2 cups plus 2 tablespoons flour, divided

5 eggs, separated

2 cups granulated sugar

1/2 teaspoon salt

1 cup heavy cream

5 cups chopped rhubarb (about 1/2-in. pieces)

3/4 cups sugar

METHOD:

Preheat the oven to 350 degrees. In a medium bowl, cream together the butter, brown sugar and vanilla then work in the 2 cups flour. Pat into a 9 x 13 inch pan. Bake until just firm, about 10 minutes.

Beat the egg yolks, granulated sugar, the remaining 2 tablespoons flour, salt and cream and stir in the rhubarb. Pour over the crust. Bake another 50 minutes.

Beat the egg whites until soft peaks form, then slowly add the 3/4 cup sugar until the egg whites form stiff peaks. Spread this over the top of the custard and bake until brown, about 15 minutes. Allow to cool a little before cutting.

"Recipe courtesy of Pork: The Other White Meat."

This is perfect served with a crown roast of pork. I found the recipe for this stuffing at CooksRecipes.Com along with the instructions for preparing the crown roast of pork.

"Rhubarb-Walnut Stuffing"

INGREDIENTS:

1 pound ground pork, cooked and crumbled

5 cups dry bread cubes

1 (14-1/2 ounce) can chicken broth

1/2 cup chopped onion

1/2 cup chopped celery

1 cup walnut halves, toasted

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon ground black pepper

2 cups sliced fresh or frozen rhubarb, thawed

1/2 cup granulated sugar

* Heat oven to 350 degrees F.

* In large bowl thoroughly combine pork, bread cubes, broth, celery, onion, walnuts and seasonings. Mix well.

* In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake for 1-1/2 hours.

NOTE: I think that if you leave out the ground pork, this would be delicious with poultry, too. Will try this sometime...

This is from an old bartenders guide that I've had for years. This recipe doesn't have any alcohol so anyone could enjoy it. However, some have been known to add a jigger of something (rum, maybe?) to jazz it up!

"Rhubarb Highball"

6 cups diced pink rhubarb

4 cups sugar

2 cups water

Orange juice

Club soda

Heat sugar and water together in a saucepan. Add rhubarb, and simmer until tender; puree in a blender or rub through a sieve. Mix puree with an equal amount of orange juice. Pour into highball glasses filled with shaved ice to fill each glass 2/3 full. Fill each glass with soda. Garnish with mint.

If you're not a rhubarb fan, yet, I think trying one of these recipes will change your mind...be sure to let me know if you do.