rhubarb Archives - Spindles Designs by Mary and Mags

A friend has several very large rhubarb plants. When she offered some fresh rhubarb we jumped at the opportunity. We are so excited to have some fresh rhubarb in the house we are having a difficult time deciding what to do with it. We went through several options, the usual strawberry-rhubarb crisp or strawberry rhubarb pie, the unusual rhubarb slush or muffin. We went with more baked goods this time, cake. We may love cake at our house and it never lasts long.

My husband was introduced to Rhubarb while he served his mission in Canada. He introduced me to it when we were first married, and well that is one relationship that has flourished. I am so excited to have a stash of rhubarb to play with as the summer goes on, it should be fun!

Mary Catherine

Ingredients:

1 1/2 cup packed brown sugar

2/3 cup vegetable oil

1 egg

1 tsp vanilla extract

2 1/2 cups all purpose gluten free flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp xanthan gum

1 cup milk

2 cups rhubarb, chopped

1/2 cup sliced almonds

Directions:

1. Line the bottom of two 9 inch round pans with parchment paper and preheat the oven to 350 degrees.

2. Mix sugar, oil, egg, and vanilla until smooth. (I used my electric mixer)

3. In a separate bowl mix flour, salt, baking soda, baking powder, cinnamon, and xanthan together. Add to the sugar mixture alternating with the milk.

4. Mix in the rhubarb and sliced almonds with a spoon or spatula. Split the batter into the two prepared pans.

5. Bake for 30 to 35 minutes. Let cool in pan for 10 minutes then remove from pan to cool completely.

6. Drizzle with favorite frosting.

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Almond Poppy Seed Bundt Cake

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About 3 years ago Mary Catherine brought a new dessert for us to taste. It was a recipe that her husband was introduced to while in Canada. It was divine,

“Strawberry-Rhubarb Crisp”.

She had purchased Rhubarb and commented on how hard it was to find beautiful red Rhubarb. John’s mother has a huge Rhubarb plant in her yard,

so we decided to get a start and grow our own.

Well, the Rhubarb is ready to pick with beautiful red stalks. It is very easy to work with, you pick it wash it, cut off the leaves and throw them away (never use the leaves), cut the stalk into small pieces and throw it in the a resealable sandwich

bag to be used now or put in the freezer for another day.

Ingredients

Filling

2 cups rhubarb cut into 1/2″ pieces

2 cups strawberries, hulled and sliced

1/2 cup sugar

In a large mixing bowl stir together rhubarb, strawberries and sugar.

Pour into 9″ pie dish and set aside.

Topping

1 cup flour

1/2 cup oatmeal

1/3 cup sugar

1/3 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1/2 cup melted butter

In a medium mixing bowl stir together flour, oats, sugars, cinnamon and salt. Pour melted butter over flour mixture and stir until blended and clumps form.

Spread evenly over the filling and bake at 350 degrees for 30-35 minutes. Serve warm. Can be covered with plastic wrap and stored at room temperature for 2 days.

It is great cold for breakfast or warmed for about 10 minutes in a 250 degree oven.

We made ours the night before warmed it and served it with home made ice cream.

YUM!!! It is a great springtime dessert.

Mary Ellen

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