Over A Cup: Rhubarb recipes for summer

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This past week I checked our rhubarb. Last year, we lost one of our two plants that had produced enough rhubarb for us, our kids and friends. The rhubarb is near the corral loading dock, an area that isn’t easy to water. Last summer, I packed water to the surviving rhubarb plant, and it’s alive but certainly not thriving.

Anyway, it made me think about some of the delicious rhubarb recipes that the readers have sent in throughout the years. This week’s “Over a Cup of Coffee” features two rhubarb recipes. The first is a family favorite. I’m not absolutely sure that I have tried the second one, but I do have a similar recipe from my sister Darlene Blackford.

To make “Rhubarb Cake,” you will need: 1/2 cup shortening, 1 egg, 2 cups plus 1 tablespoon flour, 1 tablespoon baking soda, 1 cup milk, 1 1/2 cups sugar, 1/2 teaspoon salt, and 3 cups rhubarb, cut fine.

For the cake topping you will need: 1/3 cup sugar, 1/3 cup nuts chopped fine, and 1 tablespoon cinnamon.

Preheat the oven to 350 degrees. Add soda to the milk. Stir and set aside. (The soda and milk will foam so use a container other than the cup measure to mix it.) Grease and flour a 9x13-inch pan.

Cream the shortening, add the sugar and mix well. Add salt. Beat in the egg. Add the soda and milk mixture alternately with the flour. Stir in the rhubarb.

Put the batter in the greased and floured pan. Then stir the topping ingredients together. Sprinkle the topping over the cake batter. Bake for 45 minutes.

Serve with whipped topping.

To make “Rhubarb Bread,” you will need: 3 cups brown sugar, 1 1/2 cups oil, 2 eggs, 2 cups buttermilk or soured milk, 5 cups flour, 2 teaspoons salt, 1 teaspoon cinnamon, 2 teaspoons soda, 2 teaspoons vanilla, 3 cups cut up rhubarb, and 1 cup chopped nuts (optional).

For the topping, you will need: 1/2 cup sugar and 1 teaspoon butter.

Preheat the oven to 350 degrees. Grease three loaf pans.

Mix the ingredients in the order they are listed above. Mix well. Pour the batter into the loaf pans. Mix up the topping ingredients. Sprinkle over the batter. Bake for about 75 minutes.

You can freeze the bread.

Do you have a recipe that you’d like to share with readers? If so, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

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