How to Cook with Rhubarb

Rhubarb Dessert Recipes - Cobbler, Nut Bread

© Theresa Bledsoe

Mar 24, 2009

If using rhubarb is a new experience, remember to always grasp the stalks and pull them out, instead of cutting them off. Pulling promotes new growth. Also keep in mind that the leaves are poisonous, so discard them.

Rhubarb Nut Bread Recipe

Ingredients:

• 1 1/2 cups light brown sugar, packed
• 2/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon salt
• teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped pecans or walnuts

Topping Ingredients:

• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts

Directions:

1. Beat together the brown sugar, vegetable oil, egg and vanilla.
2. Combine flour, salt, baking soda, and baking powder in a small bowl.
3. Add dry ingredients to first mixture.
4. Stir in sour cream, rhubarb and nuts.
5. Pour into 2 greased 9x5 inch loaf pans.
6. Combine topping ingredients and sprinkle over the loaves.
7. Bake at 350 degrees for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean.

Makes 2 loaves.

Easy Rosy Rhubarb

Try serving this warm dessert with ice cream.

Ingredients:

• 1 stick margarine
• 1 cup flour
• 1 cup sugar
• 1 Tablespoon baking powder
• 2/3 cup milk
• 2 1/2 cups rhubarb sauce (see recipe below)

Directions:

1. Pour melted margarine into casserole dish.
2. Combine flour, sugar, baking powder, and milk and pour evenly over melted margarine, but do not stir.
3. Pour 2 1/2 cups of rhubarb sauce evenly over batter, but do not stir.
4. Bake at 350 degrees for 1 hour or until nicely browned.

Rhubarb Sauce

Ingredients:

• 3 cups diced rhubarb
• 1/4 cup water
• 1/2 cups sugar

Directions:

1. Place diced rhubarb and water into saucepan.
2. Bring to a boil. Reduce heat and simmer until tender, or about 10 minutes.
3. Stir in sugar and cook for a minute or two longer until sugar is well dissolved.

Rhubarb Cobbler Recipe

Biscuit mix makes this recipe simple to make. The rhubarb may be fresh or frozen. Strawberries may be added to make this a strawberry-rhubarb cobbler.

Ingredients:

• 1 pound rhubarb, cut into pieces, about 6 medium stalks
• 1 tablespoon water
• 1 cup sugar, divided
• 2 tablespoons cornstarch
• 1 1/2 teaspoons butter, cut into small pieces
• 1/4 teaspoon ground cinnamon

Biscuit Topping Ingredients:

• 1 1/2 cups biscuit mix
• 1 heaping Tablespoon sugar
• 3 Tablespoons melted butter or margarine
• 1/2 cup milk

Directions:

1. Combine rhubarb in a medium pan with 1 Tablespoon of water and 3/4 cup sugar.
2. Heat until juice begins to bubble around edges
3. Mix together the 2 tablespoons of cornstarch and the remaining 1/4 cup sugar. Sitr in a small amount of hot rhubarb juice to make a paste.
4. Stir cornstarch paste mix into hot mixture. Boil 1 minute.
5. Pour rhubarb mixture into buttered 8-inch round casserole dish.
6. Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.
7. Combine biscuit mix and 1 Tablespoon of sugar.
8. Add 3 Tablespoons melted butter and 1/2 cup of milk and mix with a fork until just moistened.
9. Drop by spoonfuls over hot fruit mixture.
10. Bake at 400 degrees for 20 to 30 minutes.

Few foods say "springtime" like the tangy, fruity taste of rhubarb. It's among the earliest plants to yield its bounty each year. Savor the flavor of the season. Raw, stewed, or baked into a pie, bread, or cake, it's delicious.

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