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Thread Number: 83073
/ Tag: Recipes, Cooking Accessories
Rhubarb! |
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Post# 1073700 , Reply# 1 5/21/2020 at 20:40 (1,428 days old) by RP2813  (Sannazay) |
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Post# 1073743 , Reply# 2 5/22/2020 at 01:40 (1,428 days old) by askolover (South of Nash Vegas, TN) |
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Post# 1073746 , Reply# 3 5/22/2020 at 02:28 (1,428 days old) by petek (Ontari ari ari O ) |
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The previous owner planted rhubarb along the back patio and it comes up every year.. For the first couple of years one next door neighbor would take it and make pies and crumbles etc.. I could only eat those if she added a lot of sugar.. Since they moved about 10 years ago I just leave it..I should post a notice asking if anyone wants any.
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Post# 1073751 , Reply# 5 5/22/2020 at 04:32 (1,428 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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The red peel causes the tartness of rhubarb. I'm going to curse in rhubarb church by saying you can peel it partly or totally to make the rhubarb less tart. If you peel it totally the taste becomes on the bland side. But I did that a few times to bake a sugar reduced rhubarb pie. Personally I like it tart, but usually I cut off the thick peel at the bottom, leave most of it on. And BTW, never use the leaves, they are poisonous.
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Post# 1073752 , Reply# 6 5/22/2020 at 05:26 (1,428 days old) by Frigilux (The Minnesota Prairie) |
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I make this easy, delicious Damn Good Rhubarb Cake once or twice during the fresh rhubarb season. The bottom is like a custard. It’s very rich, but it will change your life, lol.
Photo 2: Since all my recipes using boxed cake mixes call for an 18.25-oz. box (which was the standard for years before cake mixes were downsized shortly after the Great Recession), I whisk together this Cake Mix Extender and store it in a covered container. Add a few tablespoons to today’s boxed cake mixes and you’re good-to-go. | ||
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Post# 1073754 , Reply# 7 5/22/2020 at 05:52 (1,428 days old) by Tomturbomatic (Beltsville, MD) |
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WOW! Never heard of cake mix extender. Interesting. | ||
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Post# 1073760 , Reply# 8 5/22/2020 at 07:31 (1,428 days old) by Frigilux (The Minnesota Prairie) |
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Tom-- Been using this extender ever since cake mixes were first downsized--10 years ago, maybe? I have many recipes that use a boxed cake mix as the base. You need to bring today's 15.25-16.50 ounce boxes up to 18.25 ounces or the final product is compromised. In fact, sometimes I'll add up to 6 or 7 tablespoons of the extender, bringing the weight up to 19-20 ounces to make the cake a bit taller and more substantial in texture.
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Post# 1073762 , Reply# 9 5/22/2020 at 07:35 (1,428 days old) by polkanut (Wausau, WI ) |
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A good old-fashioned rhubarb cake recipe. Rhubarb Cake 1 ½ cups firmly packed brown sugar ½ cup shortening or "oleo" 1 egg 1 cup sour milk or buttermilk 1 tsp. baking soda ½ tsp. baking powder ½ tsp. salt 2 level cups sifted flour 1 ½ cups chopped raw rhubarb
Topping: ½ cup white sugar ½ cup chopped nuts ½ tsp. cinnamon
Preheat oven to 350°. Mix first 8 ingredients together, and fold in rhubarb last. Pour batter into a greased & floured 9"x13"x2" pan. Mix topping ingredients together and sprinkle evenly over cake batter. Bake for 45 minutes. Cool completely before cutting.
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| Post# 1073765 , Reply# 10 5/22/2020 at 08:04 (1,428 days old) by arbilab (Ft Worth TX (Ridglea)) | ||
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Post# 1073776 , Reply# 11 5/22/2020 at 09:58 (1,428 days old) by wiskybill (Canton, Ohio) |
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Blushing Betty... from the "1961 Ohio State Grange Cook Book" | ||
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Post# 1073787 , Reply# 12 5/22/2020 at 12:58 (1,428 days old) by Tomturbomatic (Beltsville, MD) |
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At a restaurant called Der Dutchman in Sarasota, I had a piece of strawberry-rhubarb crumb top pie that was about 3.5 inches tall and as delicious as it was beautiful. Those Amish restaurants would put weight on a ghost. | ||
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Post# 1074564 , Reply# 13 5/27/2020 at 18:28 (1,422 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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I had to break right in and bake my cake made with Rhubarb!
(Interruption: I ran out of flour!) — Dave | ||
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Post# 1074565 , Reply# 14 5/27/2020 at 18:31 (1,422 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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Post# 1074576 , Reply# 15 5/27/2020 at 19:32 (1,422 days old) by SudsMaster (SF Bay Area, California) |
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When I was a kid I loved rhubarb pie. But I only had it at friends' homes. My mom refused to make it. Probably because she was offended by all the sugar it needed.
Haven't had it for decades. There is a bit of a health issue with rhubarb; its leaves are loaded with oxalic acid, which can be a cause of kidney stones. But then so is spinach. Go figure... (Yeah, I know, the rhubarb stalks don't have problematic amounts of oxalic acid. But they must have some, because they are tart). | ||
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Post# 1075240 , Reply# 16 6/1/2020 at 11:47 (1,418 days old) by jakins (Kissimmee, Fl.) |
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Damn Good Rhubarb Cake 
I would like to thank the one who Posted this. I know it has been a few years since it was originally posted. I and my Family use this often. So easy and so good. it reminds me of the Pie my Mother made. the only thing missing is the nutmeg. I have added it to the cream and it was fine. Mom always used the Betty Crocker Rhubarb custard pie recipe. hint Do not use the lattice top use the pastry to make a second pie.
I went to my local store and asked them if they were getting rhubarb. They told me that it does not come in till ThanksGiving and Christmas. Me thinks I need another grocer.
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Post# 1075243 , Reply# 17 6/1/2020 at 12:16 (1,418 days old) by philcobendixduo (San Jose) |
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Strawberry-Rhubarb Pie.... | ||
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Post# 1075245 , Reply# 18 6/1/2020 at 12:26 (1,418 days old) by RP2813 (Sannazay) |
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I copied Eugene's cake extender and rhubarb cake recipes into Word docs only to find that I had already done so a few years ago when I went to save the documents into my recipe folder. I think it's high time I made that cake.
Now to find rhubarb at a reasonable price. That won't likely be easy as pie. | ||
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Post# 1075260 , Reply# 19 6/1/2020 at 15:34 (1,418 days old) by SudsMaster (SF Bay Area, California) |
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A while ago I was watching a movie where the characters had to fake crowd noises. Or something. They went around saying "Rhubarb" quite plainly... I can't remember if it was a Woody Allen or Mel Brooks movie... and when I tried to Google it I learned (or re-learned) that "rhubarb" is a word that movie directors have their extras say over and over because it has no sharp consonants and tends to blend into a general crowd noise.
Or so they say. I still remember the oddity of those characters saying rhubarb over and over and it didn't sound anything like crowd noise. | ||
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Post# 1075284 , Reply# 20 6/1/2020 at 18:15 (1,417 days old) by SudsMaster (SF Bay Area, California) |
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Ralph...
From this it appears rhubarb is "easy" to grow, but probably the heavy clay soils in our area are not well suited for it.
www.smartgardener.com/pla... | ||
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