Trending
Hooray, fresh rhubarb is in season. I'm excited to get my hands on some of those beautiful pink stalks. Though very tart, this seasonal vegetable, when combined with sugar and spices, makes some of the most delicious desserts. It's that contrast of sweet and tart flavors that makes rhubarb a favorite baking ingredient for pies, puddings, cakes and crisps.
Though the season is short, no worries, you can enjoy rhubarb any time of year. Rhubarb freezes well and the process is simple, so buy extra.
Just wash whole stalks in water and drain well in a colander. Cut stalks into 1/2 to 1-inch pieces and place in freezer containers or zip bags. Label with date and store in freezer. Frozen rhubarb will keep for up to a year, ready for all your favorite recipes. For cooked sauces the rhubarb can be used frozen. For baking, thawed and drained rhubarb is recommended.
Rhubarb Cream
Cheesecake
1 cup +1 T. all-purpose flour, divided
1 1/4 cups sugar, divided
1/2 cup butter, softened
3 cups rhubarb, cut into 1/2 -inch pieces
12-ounces cream cheese
2 eggs, beaten
Topping:
8-ounces sour cream
2 T. sugar
1 tsp. vanilla extract
Directions: Mix together one cup flour, 1/4 cup sugar and softened butter. Press into a 10-inch pie plate. Set aside.
Combine rhubarb, 1/2 cup sugar and 1 tablespoon flour. Toss lightly and pour into crust. Bake in preheated 375-degree F. oven for 15 minutes.
Meanwhile, beat together cream cheese, remaining sugar and eggs with electric mixer at medium speed till fluffy. Pour over hot rhubarb mixture. Reduce oven heat to 350-degrees F. and bake 30 more minutes, or till set. Cool.
Combine topping ingredients, beating with mixer on medium speed. Spread over top of cheesecake. Cut into wedges. Serves 6 to 8.
Rhubarb Oat Bars
1 1/2 cups chopped fresh rhubarb
1 cup packed brown sugar, divided
4 T. water, divided
1 tsp. lemon juice
4 tsps. cornstarch
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup flaked coconut
1/2 tsp. salt
1/3 cup butter, melted
Directions: In large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium. Cook and stir for 4-5 minutes or until rhubarb is tender. Combine the cornstarch and remaining water until smooth. Gradually stir into rhubarb mixture. Bring to boil and cook 2 minutes or until thickened. Remove from heat and set aside.
In large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. Press half of mixture into greased 8-inch square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.
Bake in 350-degree F. oven for 25-30 minutes or until golden brown. Cool on wire rack. Cut into squares. Makes 16 bars.
Rhubarb Pudding Cake
with Cream Sauce
Cake:
1 large egg
2 1/2 cups granulated sugar
2 cups all-purpose flour
2 tsps. baking powder
1 tsp. ground nutmeg
1 tsp. vanilla extract
1/2 tsp. salt
1 cup milk
4 cups finely chopped rhubarb
2 1/2 cups boiling water
1/2 cup light brown sugar, packed
1/8 tsp. red food coloring
Sauce:
1/4 cup granulated sugar
2 T. all-purpose flour
1 tsp. orange zest
2 cups milk
2 T. butter, room temperature
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
Pinch of salt
Directions: Butter a deep 13×9-inch or slightly larger baking pan. In a large mixing bowl lightly beat the egg. Add 1 cup granulated sugar and combine well. Add the flour, baking powder, nutmeg, vanilla, salt and milk. Blend well. Pour the batter into pan. Set aside.
In another large bowl mix together the rhubarb, boiling water, the remaining sugars and the food coloring. Pour this over the batter, making sure the rhubarb is evenly distributed. Bake in preheated 375-degree F. oven for 45 to 50 minutes, or till top is golden brown and bubbly and the cake is done in the center when tested with a toothpick. Remove from oven and cool to lukewarm.
For cream sauce combine the sugar, flour and orange zest in small saucepan over medium high heat. Gradually add the milk, whisking till smooth. Bring mixture to a boil, then lower the heat to medium-low and cook 3 minutes, whisking constantly. Remove saucepan from heat and whisk in remaining ingredients.
To serve, cut cake into squares and serve topped with warm Cream Sauce. Serves 12.