Swimming in rhubarb

In case you’re looking for a few ideas beyond rhubarb pie….

Here are a couple of my annual favorite rhubarb recipes. They can be made with frozen rhubarb, too, so gather all you can while the season lasts.

Rhubarb Upside Down Cake
by Maren MechamRhubarb upside down cake
3 cups diced rhubarb
3/4 cup sugar
2 Tbsp water (omit if rhubarb is frozen)

Cake:
2 Tbsp shortening
1/2 cup sugar
2 tsp baking powder
1/2 cup milk
1 egg
1 cup flour
1/2 tsp salt
a few drops almond extract

Preheat the oven to 350F (180C). Place the rhubarb, sugar, and water in an 8×8 inch (20cm) square pan and put it in the preheated oven. In a bowl, mix the cake ingredients till just blended. Remove the pan from the oven, spoon the cake mix over the rhubarb covering as much as possible. It will even itself out some while it bakes. Bake 30-40 minutes till it just starts to brown on top. Let it cool for a little while and serve pieces upside down with whipped cream.

This recipe came to me from my neighbor, Sarah. She acquired it from Christy Cooms, the woman who first lived in our Vermont house. Her husband built the house in 1946. So, technically, this recipe comes from my kitchen, but not originally from me. However, you’re getting it from me, so I guess… oh, well, enjoy it! It’s a quick and easy dessert that everyone loves.

Rhubarb Ginger Walnut Muffins
by Maren MechamIMG_4104
Makes 12-18 muffins

Preheat oven to 400ºF (205ºC)
1 1/2 cups flour (can be 1 cup white, 1/2 c whole wheat)
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 tsp cinnamon
1 tsp ginger
1/8 tsp salt
1 egg
1/2 cup cooking oil
1/2 cup yogurt (plain if you have it)
1/2 tsp vanilla extract
1 to 1.5 cup fresh or frozen chopped rhubarb
1/2 cup chopped walnuts
3-4 Tablespoons chopped crystalized ginger

2 Tablespoons brown sugar

In a large mixing bowl, blend the first 6 dry ingredients. In a small bowl, blend the egg, yogurt, oil, and vanilla. Pour wet into dry, add rhubarb, nuts and ginger, and slowly stir just until moistened. Line or grease 12-18 muffin cups and divide batter evenly. (They will not rise much.) Sprinkle brown sugar on top, and bake for 20-25 minutes till browned. Delicious served warm with butter.

Alternative: Use 1 peeled, chopped pear in place of rhubarb.

And then there’s this recipe for Norwegian Rhubarb Soup. Mmmm.

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