you who love rhubarb here are some recipes for you. For those of you who
think you don't like it, maybe you should try this Rhubarb Custard Pie or
Amish Rhubarb Cake before you write it off completely! Personally, I am
one of those who loves rhubarb. As a kid growing up in Southern Indiana,
I can remember my dad always having two or three huge gardens. And one of
the staples of those gardens was rhubarb. I loved the cobblers mom made
and was always excited when the fresh rhubarb "came on," as the old-timers
used to say. Whether in cobblers, pies, cakes, desserts of other types or
mixed in cobblers and pies with other fruits, I loved my rhubarb. Here
are a couple of recipes for you to try. Linda's Rhubarb Custard Pie is
basically as stated. It is a simple recipe from many years ago. The
Amish Rhubarb Cake is another simple cake from a people of simple ways.
And boy, can they cook!
LINDA'S RHUBARB CUSTARD PIE
2 cups rhubarb, thinly sliced
1 egg, unbeaten
1 tbsp flour
1 cup sugar
1 tbsp water
1 9-inch unbaked pie shell.
Preheat oven to 375 degrees.
Put rhubarb in a medium bowl. Add the sugar and flour to the rhubarb; mix
together. Add egg and water. Mix well. Pour mixture into the unbaked pie
shell. Bake at 375 degrees for about an hour or until firm.
AMISH RHUBARB CAKE
1 1/2 cups brown sugar
2 cups flour
1/2 cup shortening
1 cup buttermilk
1 egg
1/2 tsp baking soda
1 1/2 cups fresh rhubarb
1/2 tsp salt
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan; set aside.
Combine shortening, brown sugar, and egg; beat until light and fluffy.
Combine the flour, baking soda and salt together; add to the egg mixture
alternately with the buttermilk, ending with flour. Fold in the rhubarb
and mix in well. Pour mixture into the prepared pan and bake at 350
degrees for 30 to 40 minutes until a wooden toothpick inserted in the
center comes out clean. Cool before cutting. Serve with whipped cream, if
desired.
Enjoy!
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