According to Merriam Webster, though not often used in modern language, the word “rhubarb” can mean “a heated argument or dispute”. I find that so perfect because people seem to either love or hate rhubarb (and they will defend their opinion quite vehemently).
My family happens to love it.
Thirty years ago, I bought a tiny rhubarb start and it’s been with me ever since. It’s survived three moves, an accidental roto-tilling and my neglect. No matter where I plant it, the rhubarb flourishes. It’s a beautiful plant with huge fancy leaves (don’t eat them, they’re poisonous) on top of the red or green stalks (depending on the variety). Cut the flowers off if you want more energy to go into producing stalks (I leave mine sometimes because the flowers are quite beautiful).
Rhubarb is also one of the most versatile foods around. You can use it to make: muffins, bread, cake, jam, crumbles, pie and even savory dishes. It’s also super easy to freeze so you can use it all year round (just slice the stalks, freeze on cookie sheets and throw into freezer bags).
I have uncountable rhubarb recipes, but I thought I’d share one of my newer ones with you. I hope you enjoy it as much as I did.
EASY THREE LAYER RHUBARB CAKE
- 2 cups chopped rhubarb
- 1 ¾ cup sugar (divided!)
- 3 Tablespoons butter (softened)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon cinnamon
- 1 cup flour
- 1 Tablespoon cornstarch
- 2/3 cup boiling water
Preheat oven to 375 degrees. Spray an 8 x 8” or 9 x 9” square cake pan with oil.
Sprinkle the chopped rhubarb over the bottom of the greased pan. In a mixer, mix ¾ cup of the sugar, butter, baking powder, salt, milk, extracts, cinnamon and flour together for 2 minutes or until well blended. Pour over the rhubarb. Then, mix the remaining 1 cup of sugar and the tablespoon of cornstarch together in a small bowl. Sprinkle over the dough. Pour 2/3 cup of boiling water over the sugar layer. Bake for 45 minutes.
The top layer has the wonderful crispy feel of a crème brulee.
Or, let it cool for a bit and invert it on the plate so that the fruit layer shows.
Either way, this cake is delicious on its own or with a scoop of ice cream.
I caught my dessert-hating husband sneaking into the kitchen to cut himself another piece! I hope your family learns to love rhubarb. It’s a fun plant to grow or Farmer’s Markets are full of the stalks to buy.
Read more of Ann’s contributions to allmomdoes here.
