Alice, I get rhubarb at my parent's place and I regularly make rhubarb muffins, rhubarb crisp, rhubarb cake and rhubard pie. There's a thread here that asks about rhubar cake recipes that you can check out.

I got a huge amount a few weeks ago and am picking more this morning.

Here's my rhubarb muffin recipe....

Rhubarb Muffins

2 1/2 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
3 cups diced rhubarb
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp almond flavouring

Mix dry ingredients. Beat egg, add milk, oil and almond.
Pour over dry ingredients. Stir to moisten and fold in rhubarb.

Grease muffin tin, fill with batter and bake at 375 30 minutes.

I've posted this one before....but it has been a long time.
It's my favorite

RHUBARB SQUARES

Base....

2 cups flour
1/2 cup plus 2 T powdered sugar
1 cup margarine or butter

Blend and pat into 9 x 13 pan
Bake at 350 degrees for 15 mins
Have topping ready to pour on base when it come out of oven.

Topping
4 eggs beaten
2 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
4 cups chopped rhubarb

Mix together and pour over base. Bake 50 or 60 mins until brown.

Then call me when it's done....I'll be right over

patti

This one is really good, I've made it many times.

Rhubarb Crunch (San Juan Classics)
1 1/4 C flour
1 1/4 C regular oatmeal
1 C packed brown sugar
2/3 C butter
4-6 C diced raw rhubarb
1 C sugar
1 C water
2 Tblspn cornstarch
1 Tsp vanilla
1/4 C butter
Ice cream or whipped cream optional

Preheat oven 350. Combine flour, oatmeal, brown sugar in large bowl. Cut in 2/3 C butter as for pie crust until crumbs the approx. size of peas. Press half the crumb mixture into 2 qt baking dish, reserve the other half. (I'll often use 7x11 or 9x12 pyrex depending on how many cups rhubarb if I don't need it to be a 'pretty' dish). Arrange the rhubarb on top, set aside.

Med saucepan, combine sugar, water, cornstarch. Boil until mixture thickens and clears. Remove from heat, add vanilla and butter and stir. Pour over rhubarb in baking dish.

Sprinkle remaining crumb mixture over rhubarb. Bake 50 minutes or until golden. Remove to wire rack, cool at least slightly before serving, or serve cooled and chilled, good either way.

Edited to correct 'bake 50 minutes' not 50 inches ;) I'm guessing anyone who had ever turned on an oven would know what I meant, but I apologize for the typo, yesterday was a busy day.

This post was edited by morz8 on Sat, Jun 7, 14 at 12:18

Those all sound really good! Thanks for sharing!

Those do sound good. I didn't want to use the rhubarb I have in the freezer; it was supposed to be for next winter. I should be able to pick enough for one of these recipes.

I had 2 rhubarb plants but only one came up this spring. My neighbor has several so I won't run out. I posted 2 recipes on the rhubarb thread a week or so ago.

OK, rhubarb lovers, here's another....

Rhubarb Slush

8 cups chopped rhubarb
3 cups sugar
8 cups water
1/2 cup lemon juice

Boil together and cool. If you prefer, puree it in a blender. (I don't always do this.)
Add 1 cup vodka. (this also is optional, but it keeps it slushier, I think)
Freeze. Serve by scooping some in a glass and adding 7-up, or something similar.

I make this rhubarb cake every year, and I'm making it for Father's Day next weekend.

Rhubarb Cake

1/2 cup margarine or butter softened
1 1/2 cup sugar or honey
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 1/4 to 3 cups diced rhubarb (I used 4 cups)
1 tbsp flour

Topping
1/2 cup margarine or butter
2 tsp cinnamon
1 cup brown sugar

Preheat oven to 350

Cream sugar and butter together, add egg and vanilla. Sift together flour, baking soda and salt. Add to creamed mixture alternately with buttermilk.

Toss rhubarb with 1 tbsp of flour, add to mixture, Spoon into greased 9 x 13 pan. Smooth surface. Prepare topping, sprinkle over batter.

Bale for 45 minutes until cake is done. It will have risen, and is brown at the edges. Cool in pan.

This post was edited by jasdip on Sat, Jun 7, 14 at 12:29

jasdip: I haven't made anything with rhubarb in years and years, but thought I'd try your cake. How do you prepare your rhubarb and what size pieces do you use?
Do you peel the rhubarb in anyway?

Thanks for the recipe.

Hi Maxmom
I don't peel it at all, and just cut it into chunks or dice.
Fat stalks I halve lengthwise and then slice. I use nice-sized chunks, nothing too small at all.

jasdip

Thanks so much for the quick response. I'm off to the store now. Rhubarb is usually between $5 and $6 a pound, but I have a taste for it.

I wondered about peeling it as I seem to remember that it can be stringy. We grew it in Ohio when I was a child, but it doesn't grow here in Alabama, and I have heard it called 'red celery' by store clerks, too!

Nancy