Yup, this is the FIRST post to include any mention whatsoever about rhubarb. I think that’s pretty funny considering this blog is called Rhubarb Sky!
Half of the rhubarb I took from one plant.
We did a huge rhubarb harvest last week. I wish I’d taken pictures of the plant before I tore it apart because those leaves were enormous! So, with every rhubarb harvest, there comes bags and bags of chopped rhubarb for the freezer.
Chopped and ready for the freezer.
This recipe is one that was given to me by an old roommate, and dear friend. He used cranberries in it and called it cranberry pie. I changed it up a bit and even though I cook it in a pie plate, I really don’t see any other similarities in it to pie. So, I call it Rhubarb Cake. It is yummy with cranberries or rhubarb and I could see this being tasty with tart blackberries or apples or combinations of fruit. Go nuts. . . hmmm, nuts in it? The possibilities are pretty endless. . . but, lordy, it’s NOT good for you!
Rhubarb Cake
In a well-buttered pie pan, spread cut up rhubarb (prob. . . 2-3 cups, this can be frozen if you have some lurking in your freezer)
dump 1/3 cup sugar on top and mix around
In a separate bowl mix up:
2 eggs
1 cup sugar
1 cup flour
1/2 cup melted butter
Pour that over the rhubarb and bake at 325 degrees for about 45-55 min. until lightly brown.
I once made this vegan to somewhat okay success by using vegan margarine instead of butter and 1/2 cup of applesauce + 1/2 teaspoon baking powder instead of eggs.
I’ve seen similar recipes calling this a crumble, but really, it’s a cake like consistency on top and the fruit gets all mooshed into it from the bottom. It is very sweet and would be good with some very lightly sweetened whipped cream or a glass of milk. Enjoy!
Thanks Shannon, for kicking my rhubarb butt into gear by requesting a rhubarb recipe!
I’ve been waiting for a reference to rhubarbs here!
I made a rhubarb and raspberry cake this passing weekend and it turned out great. It also had almonds and cinnamon in it. Will definitely do it again. And who knows, I might try your recipy as well.
wow.. that’s an amazing harvest. i have a large rhubarb plant which needs cropping though the stalks are nowhere near as red as yours. the leaves are also pretty large. all this talk of rhubarb cake and crumble… well you have definitely reminded me of what i need to do this weekend! thanks and best wishes
ginny x
I don’t even know what rhubarbs taste like, how pathetic am I? I’m going to take cooking lessons and then blame you! Actually I have looked over your recipes lately and I am going to try the pad thai one this weekend… that on epulled me in.
I am a bit afraid of rhubarb.
I’ve got a smoking hot recipe for rhubarb pie that I found in the dessert recipe book I got from my pops a few weeks back. I should return some of the rhubarb that we’re storing for ya in the form of that particular pie. Aside from the rhubarb the recipe also calls for pine nuts and elderberry flower juice, among the basic pie ingredients. Mmmm
I just got some from my grandpa when he came over last weekend. His plants were huge too . . the dirt around here must be good to rhubarb plants.
Anyways – my favorite is strawberry rhubarb pie (or cake) . . . anyway they go together is good with me. And the sauce you can get from boiling it down to put on cake or ice cream – yummo!
Now I’m going to have to make some myself – lol.
Have a great trip and we’ll see you when you get home.
I don’t know how anyone is getting a harvest of anything! It’s so cold and dark and wet here, it feels like it can’t possibly be sunny anywhere else on the planet.
Your cake sounds yummy.