3 Ways with Rhubarb (That aren’t pie or crisp)

rhubarb



I have a ton of rhubarb to use up, so I’m busy collecting recipes.

Here are 3 that aren’t a pie or crisp. First, a lovely Rhubarb Bread with a Brown Sugar Topping, then a Rhubarb Cake, with a vanilla sauce and finally, a Rhubarb Coffee Cake.

Rhubarb Bread with Brown Sugar Topping

Ingredients

2/3 cup brown sugar
1 egg
2/3 cup vegetable oil
1 1/2 cups rhubarb (finely chopped)
1 Tbsp vanilla
1 cup milk
1 Tbsp baking soda
1/4 tsp salt
2 1/2 cups flour
1/2 cup nuts (finely chopped)
For the Topping:
1/4 cup brown sugar
2 tbsp hot orange juice

Method

Preheat oven to 350 degrees. In a medium bowl, combine brown sugar, egg and vegetable oil. Stir in finely chopped rhubarb, vanilla and milk. In a separate bowl, sift together the baking soda, salt, and flour. Add the wet mixture to your flour mixture. Stir just until moistened. Stir in the finely chopped nuts. Pour into greased baking pan and bake at 350 degrees for 1 hour or until a toothpick comes clean.
To make the topping, combine the hot orange juice and brown sugar until dissolved. Pour over hot bread once it has been removed from the oven. When juice is well absorbed, remove bread from pan. Cool on a wire or wooden rack and wrap for storage.

Rhubarb Cake

2 tablespoons butter, softened
1/2 teaspoon baking soda
1 egg
1/2 teaspoon salt
3/4 cup sugar
1 cup buttermilk
2 cups all-purpose flour
2 cups chopped rhubarb (fresh or thawed if frozen)
1 teaspoon baking powder

For the topping:
1/4 cup all-purpose flour
2 tablespoons melted butter
1/4 cup sugar

In a mixing bowl, cream butter and sugar. Beat in egg.
In another bowl, combine flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with buttermilk, stirring just until moistened. Fold in the rhubarb.
Pour into greased 9-inch square baking dish.
Combine the topping ingredients in a small bowl and sprinkle over batter.
Bake at 350° F. for 40-45 minutes or until a toothpick comes out clean.
Cool on a wire rack. Serve with vanilla sauce.

Vanilla Sauce
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
Melt butter in a sauce pan. Add sugar and milk.Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat. Stir in vanilla. Serve with cake.

Rhubarb Coffee Cake

1/2 cup butter
1 1/2 cups granulated sugar
2 egg
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb

For the Topping:
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened

Preheat oven to 350°F.
Cream butter and sugar together in mixing bowl. Beat in eggs one at a time. Stir in sour cream and vanilla.
Mix flour and baking soda together and fold into batter. Stir in rhubarb.
Spoon batter into a greased 9×13-inch pan.
Prepare the Topping: Mix all ingredients together until crumbly. Sprinkle over top.
Bake 30-40 minutes until done.

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2 Comments

  1. Yummmmm! That does look good, Lily. I love fruit with chicken. It’s such a refreshing change, especially for warmer weather meals. Thanks for sharing it!

  2. Hi there: found this. Haven’t tried it yet, but it sounds fab.
    Chicken Smothered in Rhubarb
    Recipe courtesy Emeril Lagasse
    * 3 1/2 pound chicken, cut into 10 serving pieces
    * Essence, recipe follows
    * 1 tablespoon flour
    * 1/4 cup olive oil
    * 1 pound rhubarb, cut into 1 1/2-inch pieces
    * 2 medium onions, julienned
    * 1 tablespoon minced garlic
    * 1 bay leaf
    * Fresh thyme sprigs
    * 1 cup white wine
    * 3 tablespoons finely chopped parsley
    * Garnish: 2 cups cooked white rice, warm, 1 tablespoon finely chopped parsley
    Directions
    In a mixing bowl, toss the chickens with Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice.
    Essence (Emeril’s Creole Seasoning):
    * 2 1/2 tablespoons paprika
    * 2 tablespoons salt
    * 2 tablespoons garlic powder
    * 1 tablespoon black pepper
    * 1 tablespoon onion powder
    * 1 tablespoon cayenne pepper
    * 1 tablespoon dried leaf oregano
    * 1 tablespoon dried thyme
    Combine all ingredients thoroughly and store in an airtight jar or container.
    Yield: about 2/3 cup
    Recipe from “New New Orleans Cooking”.

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