Rhubarb: A Spring Favorite On The Rise

Rhubarb, a spring-time favorite of many around this area - especially the senior generation –is making its appearance. It’s a perennial plant that grows in the wild in the mountains about this time every year and the main memories I recall concerning rhubarb are from my childhood, which I’m sure I’ve mentioned before, as well as my amazement at watching its abundant growth at my late aunt’s house in the Pyatte Community of Avery County.

Rhubarb is a vegetable with a unique taste, sour and bitter to some, though a favorite to many when sweetened and used in a variety of dishes and desserts. History tells us it originated in Asia over 2,000 years ago and was initially cultivated for medicinal qualities, making its way to the US and Britain for cooking purposes in the 18th century Often considered fruit, rhubarb is actually classified as a vegetable family, full of in vitamin C and dietary fiber.

Rhubarb Quick Bread

1 cup brown sugar, packed
½ cup white sugar, (can use part sugar-substitute)
2/3 cup oil
1 egg
1 cup buttermilk
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 ½ cups flour
1½ cups diced rhubarb
½ cup chopped nuts
Topping:
½ cup brown sugar mixed with 1 Tbs. margarine

Grease and flour 2 loaf pans. Mix ingredients together in the order listed: sugars, oil, egg, buttermilk, salt, soda, cinnamon, vanilla and flour. Mix in 1½ cups diced rhubarb and chopped nuts. Pour into prepared pans. Top with additional brown sugar mixed with margarine. Bake at 375 for 1 hour, keeping watch in last few minutes to prevent over-browning.

Rhubarb Crumb Bars

Crust:
1 cup flour
¾ cup oatmeal (uncooked)
1 cup brown sugar (packed)
½ cup butter (melted)

Filling:
1 egg (beaten)
¾ cup sugar
1½ Tbs. flour
¼ tsp. nutmeg
1 Tbs. butter (softened)
2 cups rhubarb (cut into ½” pieces)

Mix flour, oatmeal, brown sugar and butter until crumbly. Press ½ into greased square pan. Cover with rhubarb. Beat egg; mix together sugar, flour, nutmeg and butter. Add beaten egg, beat mixture until smooth. Pour over rhubarb. Top with other half crumb mixture, press mixture down lightly. Bake at 350 degrees for 20-25 minutes.

Easy Rhubarb Custard Cake

1 yellow cake mix
4 cups rhubarb, cut up (use more, if desired)
½ pt. whipping cream
1 cup sugar

Mix cake as directed on box. Sprinkle rhubarb over cake mix. Sprinkle sugar over rhubarb. Pour whipping cream over all. Bake 1 hour at 350 degrees.

Simple Rhubarb Upside Down Cake

5 cups fresh rhubarb, cut in 1-inch pieces
1 (3 oz.) pkg. strawberry Jello
¾ cup sugar
1 pkg. miniature marshmallows
1 cup fresh strawberries, sliced; optional
1 (18 oz.) pkg. yellow cake mix

Place rhubarb and sliced strawberries in 9 x 13 inch baking dish. Sprinkle on strawberry Jello. Sprinkle sugar over contents in pan. Add a layer of marshmallows. Prepare cake mix according to directions. Pour cake batter over contents of pan. Bake at 350 degrees for 45 minutes. Cool before cutting. Refrigerate.

Diabetic Rhubarb Cake

2 cups flour
1 cup 2% milk
¼ cup soft butter
1 egg
3 Tbsp. granulated sugar replacement
1 tsp. baking soda
1 tsp. lemon juice
1 tsp. vanilla extract
Dash of salt
1 ½ cup rhubarb, chopped fine

Combine flour, milk, butter, egg, sugar replacement, baking soda, lemon juice, vanilla and salt in a large bowl. Stir to blend and then fold in rhubarb. Pour into well-greased and floured 9x13 inch baking pan. Bake at 350 degrees for 45 minutes or until done.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.