| 51 | German Rhubarb cake
1/2 c. oil
1 1/2 c. brown sugar
1 egg
1/2 tsp. salt
2 c. finely chopped rhubarb
2 c. plus 2 Tbsp. flour
1 tst. Baking powder
1 tsp. soda
1 c. buttermilk or soured milk
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1 tsp. vanilla
Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. chopped nuts
Mix shortening, cinnamon, brown sugar, allspice, egg, cloves, salt and vanilla well, then add rhubarb and set aside. In a separate bowl, mix flour and soda alternately. Add flour and buttermilk to first ingredients. Mix well and pour batter in a greased 9 x 13-inch pan. Combine topping ingredients and sprinkle on batter. Bake in a 350 degrees oven for 40 minutes. tinkagirl - 2012-12-05 20:23:00 |
| 52 | seniorbones wrote: I was taught (by and old aunt) cut the rhubarb up the night before, sprinkle with sugar and it draws the water out and becomes syrup then cook as is so no need to add water. A fabulous way to use the syrup is to make a sorbet and add a few measures of your favourite single-malt. Same happens to strawberries and sugar left overnight on the bench. Something different to make, with the fruit in season.
Yum!! Quoteshop-a-holic (112 ) 11:52 pm, Fri 6 Jan #12
Rhubarb Champagne http://saucysisters.blogspot.com/2009/02/rhubarb-champage.ht
ml.. this stuff is fantastic..everyone I give this to loves it! Quotekaylfrazer (143 ) 8:16 am, Sat 7 Jan #13 bev00 - 2013-01-06 23:20:00 |
| 53 | Had a recipe for rhubarb chutney which was nice but my recipe book is in bus. Sadly the bus is being stored at a camp in the NI so not easily accesible .......... google may have it ........ Cant eat nuts but would love to give the cake a go when rhubarb plant has decent stalks on it ........... Normally use it for Apple and Rhubarb crumble. Wont buy rhubarb at the current price in the supermarket so will wait patiently for current plant to be a prolific producer .......... *sigh* ........... dilligas - 2013-01-07 00:00:00 |
| 54 | Where do you buy a 'long' dish that will take the rhubarb stalks? thanks thewomble1 - 2013-01-07 01:52:00 |
| 55 | thewomble1 wrote:
Where do you buy a 'long' dish that will take the rhubarb stalks? thanks I've always cut rhubarb up. But if you wanted a long dish you could use a fish poacher like this if it fits your oven. http://www.trademe.co.nz/sports/fishing/fish-smokers-cookers
/auction-549994613.htm olwen - 2013-01-07 09:48:00 |
| 56 | I made rhubarb and strawberry jam recently.. equal quantities of each, once cooked added sugar to taste.. check for setting.. just delicious.. and tonight I've preserved rhubarb and plums stewed together.. equal quantities.. the colour and flavour is amazing.. will definitely make both the jam and the preserves again.. juliewn - 2013-01-08 01:17:00 |
| 57 | Oh... for an easy way to cut the rhubarb, once stalks are cleaned, use kitchen scissors to chop to the size wanted.. so much easier than cutting through the strands of rhubarb... quickly done too.. juliewn - 2013-01-08 01:19:00 |
| 58 | Can plain yoghurt be used in place of sour cream in the cake recipe? terachaos - 2013-01-08 10:36:00 |
| 59 | Bumping for rhubarb crumble wheelz - 2013-12-23 17:02:00 |
| 60 | cookessentials wrote:
SPICE AND RHUBARB BUTTER BABY CAKES 225g soft unsalted butter
3/4 cup golden syrup
3 eggs
225g plain flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves COMPOTE:2 stalks rhubarb,sliced thinly ( I sliced on the diagonal)
55g caster sugar 1 tbsp water.
Combine rhubarb,sugar and water in small saucepan. Bring to boil on high heat. Reduce to low, cover and cook about 8 mins till rhubarb is soft. Cream butter and golden syrup, add eggs, one at a time,mixing well after each addition. Sift over the flour,baking powder & spices. Stir well. Spoon into greased mini loaf pans ( the tray with eight) and then spoon 2 tsp of rhubarb compote along each centre. Bake at 180C for 12-15 minutes. I found that it was better to create a small "groove" along the length of each loaf and then put the compote lengthwise into the groove. The couple that I tried,without making a groove tended to have the rhubarb compte spread to the sides as they rose,whereas the grooved ones managed to keep the compte more concentrated in the centre. They were very moist,spicy and well worth making. A pic can be seen here.
http://www.gourmettraveller.com.au/recipes/recipe-search/fas
t-food/2007/10/baby-spice-and-rhubarb-butter-cakes/ pickles7 - 2013-12-23 17:29:00 |
| 61 | This message was deleted. |
| 62 | RHUBARB CAKE
80 g Butter
250 g Brown sugar
1 tsp Vanilla essence/extract
1 Lemon, rind
2 Large eggs
300 g Flour
1 tsp Cinnamon
1 tsp Baking soda
¼ tsp Salt
1 cup Yoghurt
5 stalks Rhubarb, washed and chopped into 2cm pieces Topping ½ cup Brown sugar
1 tsp Cinnamon + Add to shopping list
Directions 1.Cream butter and sugar, then add the vanilla and lemon rind.
2.Add the eggs one at a time, beating well.
3.Sift flour, cinnamon, baking soda and salt, then stir into the mixture, alternating with the yoghurt. If you don’t, it will curdle.
4.When all mixed, stir in the rhubarb pieces. Pour mixture into a cake tin and sprinkle with the topping.
5.Bake in a 180 degC oven for 1 to 1½ hours, or until cooked through. Edited by bev00 at 10:20 pm, Thu 6 Mar bev00 - 2014-03-06 22:20:00 |
| 63 | if you want to try a really superb rhubarb cake, this is one I make all the time and it's greeted like a café gâteau by both family and friends. ROSS'S SOUR CREAM RHUBARB CAKE Beat:
1 & 1/2 cups brown sugar
125 grams margarine or butter Add & continue beating:
1 egg
1 250 gram pottle sour cream
1 tsp pure vanilla extract
1/2 teaspoon grated nutmeg Sift & stir gently into the above:
2 cups standard flour
1 teaspoon baking soda
1/2 teaspoon salt Add:
3 cups of chopped RAW rhubarb & stir together till combined - don't over-mix Bake 180* C for 50 to 55 minutes in a large ring tin ICING
Beat till combined:
2 cups icing sugar
1 Tablespoon soft butter
250 grams cream cheese at room temperature
1 teaspoon lemon juice NOTE:
You can use half-quantity icing to save $$$ and don't buy 'Spreadable' or Lite cream cheese cos it will run all over the cake. Quoteelliehen (4576 ) 4:49 pm bev00 - 2014-04-17 00:47:00 |
| 64 | recycling .. bev00 - 2015-04-15 21:32:00 |
| 65 | Rhubarb Trifle! My mum's recipe but have converted many, even those who don't like rhubarb!
Cook up whatever you have available, add sugar and make quite a watery mixture! Cool and place in trifle type container. Add broken up sponge, maybe 2/3rd fill the container, press a little to soak in juice and pour over a red jelly, (any flavour) made as packet details. Can be left a few hrs., even overnight, top with custard, cream and whatever takes your fancy. Choc chips, strawberries! Sorry have been making for years so cannot explain actually measurements but very versatile, easy, even left overs next day! kernal1 - 2015-04-15 22:53:00 |
| 66 | Not really rhubarb time any more - but lets save it for next spring. uli - 2016-04-12 14:07:00 |
| 67 | uli wrote:
Not really rhubarb time any more - but lets save it for next spring.
It is down here. I have rhubarb all year around (well established) samanya - 2016-04-12 16:22:00 |
| 68 | bev00 wrote:
if you want to try a really superb rhubarb cake, this is one I make all the time and it's greeted like a café gâteau by both family and friends. ROSS'S SOUR CREAM RHUBARB CAKE Beat:
1 & 1/2 cups brown sugar
125 grams margarine or butter Add & continue beating:
1 egg
1 250 gram pottle sour cream
1 tsp pure vanilla extract
1/2 teaspoon grated nutmeg Sift & stir gently into the above:
2 cups standard flour
1 teaspoon baking soda
1/2 teaspoon salt Add:
3 cups of chopped RAW rhubarb & stir together till combined - don't over-mix Bake 180* C for 50 to 55 minutes in a large ring tin ICING
Beat till combined:
2 cups icing sugar
1 Tablespoon soft butter
250 grams cream cheese at room temperature
1 teaspoon lemon juice NOTE:
You can use half-quantity icing to save $$$ and don't buy 'Spreadable' or Lite cream cheese cos it will run all over the cake. Quoteelliehen (4576 ) 4:49 pm
I make a very similar cake to this & I add a sprig of finely chopped Rosemary & it's lovely. samanya - 2016-04-12 16:23:00 |
| 69 | samanya wrote:
It is down here. I have rhubarb all year around (well established)
I also have rhubarb all year - however the rhubarb season for EATING it is from spring to early summer (about 10 to 12 weeks. From Christmas onwards up here in the North the content of oxalic acid gets higher and higher and as we all know that is not very good for your body and especially your bones. So yes you can eat it all year if you like, I would not personally. uli - 2016-04-12 17:50:00 |
| 70 | uli wrote:
I also have rhubarb all year - however the rhubarb season for EATING it is from spring to early summer (about 10 to 12 weeks. From Christmas onwards up here in the North the content of oxalic acid gets higher and higher and as we all know that is not very good for your body and especially your bones. So yes you can eat it all year if you like, I would not personally.
OK ... that's your choice ..I cook & eat it all year around & that's fine by me.
Maybe you should try it ...might make a difference. Edited by samanya at 9:37 pm, Tue 12 Apr samanya - 2016-04-12 21:36:00 |
| 71 | This message was deleted. jesswils - 2016-04-12 21:51:00 |
| 72 | jesswils wrote:
.
Do you eat Rhubarb all year around jesswils? samanya - 2016-04-12 22:26:00 |
| 73 | bump bev00 - 2017-04-12 22:18:00 |
| 74 | I never put sugar in, just stew an apple with it slimgym - 2017-04-18 09:17:00 |
| 75 | I've had a superb crop of saffron this year & I was googling for recipes using Saffron& came up with this
http://www.eatingwell.com/recipe/251140/rhubarb-ginger-saffr
on-baked-chicken/
It sounds rather good & have decided it's worth a try. samanya - 2017-04-18 19:10:00 |
| 76 | Um rhubarb reminds me of when as kids we would bip sticks of raw rhubarb into a bag of sugar and eat it, those were the days. |
| 77 | This message was deleted. kindajojo - 2017-04-23 12:57:00 |
| 78 | kindajojo wrote:
Rhubarb is so easy to grow, I often wonder how they can sell it for the price they do in the supermarket. Everyone should have a plant in the garden and if you have a compost bin plant it next to the compost they will grow like crazy.
Mine is beautiful atm ..with heaps of young tender stalks, the deluge of rain after a dry summer may have helped a lot.
Rhubarb loves a good feed so I give mine a couple of feeds of sheep manure per season. samanya - 2017-04-23 13:53:00 |
| 79 | This message was deleted. gsd..lover - 2017-04-23 14:03:00 |
| 80 | This message was deleted. kindajojo - 2017-04-23 14:54:00 |
| 81 | The member deleted this message. gsd..lover - 2017-04-23 15:58:00 |
| 82 | $1 dollar a stalk?
*yikes*
That's extortion! samanya - 2017-04-23 16:48:00 |
| 83 | Hiya the best rhurbarb to buy in my opinion is the ruby red as its sweeter and the stalks are the deepest colour which looks absolutely stunning when made into anything especially the cordial.I also roast rhurbarb with sugar and strain the juice off and mix with whipped cream then place it on a pav and drizzle the syrup through it and I have to say its a match made in heaven rhubarb and pav!!! svx1 - 2017-04-24 13:33:00 |
| 84 | bump bev00 - 2018-04-24 00:15:00 |
| 85 | When I cook rhubarb I do it in the microwave. I just wash and chop the stalks, add juice of half an orange (or a mandarin) and about 1/2 cup of brown sugar. Place in pyrex dish covered and cook on half power for 5mins at a time. When it is cooked if there is a lot of juice I mix about a teaspoon of gelatine in a little bit of boiling water and add it to the drained off juice.....voila...lovely rhubarb jelly to have with ice cream or cream. crazynana - 2018-04-25 12:11:00 |
| 86 | cookessentials wrote:
yes....and your point being? How strange, the recipe is already posted here. Bumping this great rhubarb thread up because there are some super recipes.
Breath into a brown paper bag, it helps with your condition. pickles7 - 2018-04-25 18:40:00 |
| 87 | pickles7 wrote:
Breath into a brown paper bag, it helps with your condition.
??? uli - 2019-03-31 18:50:00 |
