First Rhubarb Harvest

I did my first rhubarb harvest yesterday out of my beautiful spring rhubarb patch. So gorgeous. Katie sent me a note saying she was seeing rhubarb in her market and did I have any good recipes for it. So these are some of my favorites that I sent to her. ENJOY!!

RHUBARB PIE

Combine 4 cups 1-inch slices rhubarb, 1 2/3 cups sugar, 1/3 cup all-purpose flour, and dash salt: let stand 15 minutes. Meanwhile, prepare pastry for 1-crust 9-inch pie. Line 9-inch pie plate with pastry. Fill with rhubarb mixture. Dot with 2 Tbsp butter. Adjust top crust, cutting slits for escape of steam; seal; flute. Bake at 400 for 50 minutes. NOTE: I usually cut my rhubarb in different lengths.


APPLE RHUBARB PIE

Combine 2 cups rhubarb and 2 cups sliced apples, 1 cup sugar and 1/3 cup flour. Prepare as above. NOTE: I usually always add extra fruit to my fruit pies, so just kinda do your own thing!


STRAWBERRY RHUBARB PIE

Combine 1 1/2 cups sugar, 3 Tbsp quick-cooking tapioca (or 1/3 cup flour), 1/4 tsp salt, and 1/4 tsp nutmeg. Add 1 lb rhubarb, cut in 1/2-inch pieces (3 cups), and 1 cup h strawberries. Mix to coat fruit. Let stand 20 minutes. Meanwhile, prepare pastry for 9-inch pie. Line pie plate with pastry. Fill with fruit mixture. Dot with 1 Tbsp butter. Adjust top, seal, flute. Bake in hot oven (400 for 35 to 40 minutes.)


CRUNCHY RHUBARB CAKE

TOPPING:
1 1/4 cups sugar
1 Tbsp butter
1 cup nuts chopped
1/3 cup flour
1/2 tsp cinnamon
Cut flour, sugar and butter together with fork until pea size. Add nuts and stir. Spoon over batter.
BATTER:
2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
2 eggs
1/2 cup vegetable oil
1/3 cup milk
2 cups rhubarb cut into 1/2 inch pieces

Sift dry ingredients together. Place eggs oil, and milk in another bowl and beat together. Add to dry ingredients. Fold in rhubarb. Pour into greased 9-by-13 pan. Make topping and spoon over batter. Bake at 350 for 50 minutes.


RHUBARB MUFFINS

1 1/2 cups brown sugar
1/2 cup vegetable oil
1 egg
2 tsp vanilla
1 cup buttermilk or sour milk
1 1/4 cups flour
1 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1.2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 1/2 cups rhubarb diced
1/2 cup nuts
TOPPING:
1 Tbsp butter
1/3 cup sugar
1 tsp cinnamon

Mix well brown sugar through buttermilk. Stir together dry ingredients and add to mixture. Stir in rhubarb and nuts. Place in greased muffin tins. Cover each muffin with topping and press in with finger. (Can just sprinkle sugar on top.) Bake 20 to 25 minutes at 375. Makes 2 dozen.

I love rhubarb! Hope you will, too!