Homespun

April 25, 2001

The Rudiments of Rhubarb

As rhubarb makes its way into the grocery store, be ready to experiment with this tart, rosy vegetable. Rhubarb is a wholesome plant with a uniquely tart flavor, usually used in compotes, pies and tarts, but always with lots of sugar. (Calorie counters, beware!). Rhubarb contributes calcium, potassium and vitamin A to the diet.

Choose rhubarb that is firm and crisp. Young stalks will be the most tender. Avoid those that are wilted or flabby. Dark-red stalks with many leaves indicate a very tart flavor; bright-pink stalks with few small leaves are less acidic and will have a milder flavor. Be sure to keep these color differences in mind when adding sugar. Do not eat the leaves of rhubarb! They contain a toxic element.

To store rhubarb, remove and discard the leaves; wash stalks; pat dry with a paper towel; and store in a plastic bag in the refrigerator.

RHUBARB UPSIDE-DOWN CAKE

¼ cup butter or margarine

½ cup chopped pecans

¼ cup firmly packed dark brown sugar

1 tablespoon candied ginger, chopped (*)

4 rhubarb stalks (about ½ pound)

1 (16 oz.) package pound cake mix

¾ cup milk

2 large eggs

½ cup sour cream

1 teaspoon vanilla extract

Vanilla ice cream (optional)

Melt butter in a 10½-inch cast-iron skillet over medium heat.

Stir in pecans, brown sugar, and candied ginger until sugar dissolves. Remove pecans from pan.

Cut 2 rhubarb stalks into 4 (4-inch) pieces; cut each piece lengthwise into thin strips.

Chop remaining 2 stalks. Place rhubarb strips in bottom of skillet in a spoke design. Top with pecans and chopped rhubarb.

Prepare pound cake batter according to package directions using ¾ cup milk and 2 large eggs; add sour cream and vanilla. Spoon over rhubarb.

Bake at 350° for 35 minutes or until a wooden pick inserted in center of cake comes out clean. Let stand in pan 5 minutes on a wire rack.

Turn cake out onto a serving platter; serve with ice cream, if desired. Yield: 1 (10½-inch) cake.

NOTE: Substitute ½ teaspoon ground ginger for candied ginger, if desired.

RHUBARB-PEACH PIE

Pastry for double-crust 9-inch pie

1 (8½ oz.) can sliced peaches, undrained

2 cups sliced rhubarb

¼ cup flaked coconut

1¼ cups sugar

3 tablespoons tapioca

1 teaspoon vanilla extract

3 tablespoons butter or margarine

Line a 9-inch pie plate with half of pastry; set aside.

Drain and chop peaches, reserving juice. Combine peaches, rhubarb, coconut, sugar, and tapioca; mix well. Add reserved peach juice and vanilla. Spoon into prepared pastry shell; dot with butter. Place remaining pastry over rhubarb mixture, sealing edges. Cut slits in pastry. Bake at 325° for 45 to 50 minutes or until golden brown. Yield: One 9-inch pie.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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