Have I mentioned that I love rhubarb? (oh yeah, three times in 2009, once in 2010...). Here are my favorite family recipes.
Rhubarb Cake
Cream 1/2 cup butter, 1.5 cup sugar, 1 egg, and 1 tsp vanilla.
Mix 2 cups flour, 1/2 tsp salt, 1 tsp baking soda.
Combine dry and wet ingredients, alternating with 1 cup buttermilk (or plain yogurt).
Fold in 2 cups chopped rhubarb.
Bake in greased 9x13 pan at 350F for 45 minutes. Sprinkle with sugar and cinnamon, if desired.
Rhubarb Pie
Make the pie filling:
Combine 4 cups chopped rhubarb, 1.5 cups sugar, and 1 Tablespoon butter in a saucepan, and heat until soft.
In another pot, gently warm 1/4 cup cream and 3 beaten egg yolks and then add them to the rhubarb (this step warms the milk and eggs so that you don't get scrambled eggs when you add them to the hot rhubarb sauce).
Mix 2 tablespoons cornstarch with a little water and then add it to the rhubarb, cook until thick. Then cool.
Make the meringue:
Beat 3 egg whites, 1/4 tsp cream of tartar, 4 Tbsp sugar and 3/4 tsp vanilla until stiff peaks form. (here's a youtube how-to video for meringue)
Assemble and bake:
Put pie filling in a pre-baked 9-inch pie shell (make your own with this recipe), spread meringue over the top (make sure the meringue touches the crust edges), and bake at 350F for 10-15 minutes.
Rhubarb Crumble, simplified
Follow the rhubarb crumble recipe on epicurious.com, but for a super simple version, just omit the nuts and vanilla bean.
Rhubarb Cake
Cream 1/2 cup butter, 1.5 cup sugar, 1 egg, and 1 tsp vanilla.
Mix 2 cups flour, 1/2 tsp salt, 1 tsp baking soda.
Combine dry and wet ingredients, alternating with 1 cup buttermilk (or plain yogurt).
Fold in 2 cups chopped rhubarb.
Bake in greased 9x13 pan at 350F for 45 minutes. Sprinkle with sugar and cinnamon, if desired.
Rhubarb Pie
Make the pie filling:
Combine 4 cups chopped rhubarb, 1.5 cups sugar, and 1 Tablespoon butter in a saucepan, and heat until soft.
In another pot, gently warm 1/4 cup cream and 3 beaten egg yolks and then add them to the rhubarb (this step warms the milk and eggs so that you don't get scrambled eggs when you add them to the hot rhubarb sauce).
Mix 2 tablespoons cornstarch with a little water and then add it to the rhubarb, cook until thick. Then cool.
Make the meringue:
Beat 3 egg whites, 1/4 tsp cream of tartar, 4 Tbsp sugar and 3/4 tsp vanilla until stiff peaks form. (here's a youtube how-to video for meringue)
Assemble and bake:
Put pie filling in a pre-baked 9-inch pie shell (make your own with this recipe), spread meringue over the top (make sure the meringue touches the crust edges), and bake at 350F for 10-15 minutes.
Rhubarb Crumble, simplified
Follow the rhubarb crumble recipe on epicurious.com, but for a super simple version, just omit the nuts and vanilla bean.
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