Rhubarb season!

For those of you who have a hill or two of rhubarb, I have some recipes for you! If you don't have your own hill, head to the farmers market. Don't forget the Mankato Farmer's Market is on Tuesdays & Thursdays 3:30-6 and Saturday mornings 8-noon. Here is the link for what is in season and when:

My favorite and most-used rhubarb dessert. Especially good with the first rhubarb of the season, so sweet!

6 c. diced rhubarb (a gallon ziplock bag full)
2 eggs
6 T. flour
2 c. sugar
Mix together and put in a shallow pan.
Crumb topping:
2/3 c. brown sugar
1 ½ c. flour
½ c. butter
Mix and sprinkle over rhubarb. Bake till brown at 350, about 45 minutes. Serve with cream, whipped cream, or ice cream.


This is so good, it’s amazing! It’s the cream…… And fairly easy and quick to throw together.

1 box yellow cake mix
1 c. water
1/3 c. oil
3 eggs
Mix and spread in greased 9x13 pan.
Top with 4 c. rhubarb, sprinkle with 1 c. sugar, and pour over all a pint of cream. Bake 75 minutes at 350.


A really good springtime goodie!

3 c. diced rhubarb
16 oz. frozen strawberries
2 T. lemon juice
2 ¾ c. sugar
1/3 c. cornstarch
3 ¾ c. flour
1 t. b.p.
1 t. soda
½ t. salt
1 ¼ c. butter
1 ½ c. milk
2 eggs
1 t. vanilla
Combine rhubarb, strawberries and lemon juice. Cover and cook over med. Heat for 5 minutes. In a small bowl, stir the sugar and cornstarch together. Gradually stir the sugar mixture into the fruit mixture. Heat to boiling, cook, stirring constantly, for 4 minutes. Set aside to cool slightly.
Heat oven to 350. Grease a 9x13 pan. Set aside.
In a large bowl, combine 3 c. flour, 1 c. sugar, b.p., and soda and salt. Cut 1 c. butter into chunks; add to the flour mixture with a pastry blender or two knives until resembles coarse crumbs. In small bowl, beat together the milk, eggs and vanilla. Stir this into the flour mixture. Spread half of the batter into the greased pan. Spread fruit mixture over top of batter, drop remaining batter over top of the fruit.
In small pan over low heat or in microwave, melt the remaining ¼ c. butter. Stir in the remaining ¾ c. flour and ¾ c. sugar until the mixture resembles coarse crumbs. Sprinkle crumbs over the top of batter. Bake 40-45 minutes or till golden brown and bubbly. Cool to warm, then serve.


One of my very favorite pies in the spring!

1 ½ c. sugar
¼ c. flour
¾ t. nutmeg
3 slightly beaten eggs
4 c. diced rhubarb
9 inch double crust or lattice pie shell
2 T. butter
Blend sugar, flour, nutmeg, and add eggs, then rhubarb. Fill the pie shell, dot with butter, and cover with top crust. Bake at 400 for 50-60 minutes. Delicious warm

1 comment:

  1. Ooh, thanks for sharing the yummy-sounding recipes! I just found out today that our future house has rhubarb in the backyard, so I will definitely have to try some of them!