- I don't know how I did without a knife sharpener for so long! I get several batches a year from my plants. Wonderful flavor. Made this past summer, granddaughters loved it, and so did we. Thanks for sharing…. I jumped up off the computer and started making it. This year I’m using half rhubarb and half strawberries. It is a moist and delicious cake. (I prefer an 8 inch or 9 inch square glass baking dish. I am trying this recipe for Easter as my mother in law cant have strawberries but likes rhubarb. One bowl. It is so delicious and I have made it many times following the recipe just as it is printed here. Can tapioca starch (tapioca flour) be used instead of corn starch? Hopefully, it doesn’t need much modification to use the frozen. I will be making this again!!!! Although this recipe is a keeper, it is WAY TOO SWEET. I just tried this using coconut sugar in place of white sugar. I haven’t (the rhubarb is awfully good alone), but I’m sure it would be delicious, as I do make a strawberry-rhubarb crumble, and jam, too. Our rhubarb is plentiful this year. Pour into the prepared dish and spread evenly. There are different varieties of rhubarb that have a range of colors. Combine flour, baking powder, and salt, stirring well with a whisk. The recipe is quite sweet, even with the tartness of rhubarb. I have canned rhurbarb made like a sauce, could this be used? I have seen rhubard in the fruit freezer section of my grocery store. I have rhubarb coming out of my ears! I’ve used goat milk soap for some time now and prefer it, but thanks for thinking of me. ★☆ My son says, “Score!” We love it, too. What do you recommend reducing it to for someone who is interested in reducing it? Growing up, it was everywhere, and Mom, being Norwegian/Swedish, had all KINDS of recipes involving rhubarb. Thanks for letting me know that it worked out. I added just enough boiling water to put all the pudding mix just under water. I have made it with rhubarb, rhubarb and strawberries, blueberries and with peaches. Thus, this old fashioned rhubarb pudding cake was born. Preheat oven to 350 degrees. This is delicious and I love the texture. We have a bumper crop of rhubarb this year. Oh my goodness. Do you wish your rhubarb was redder than it is? Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Think I will try this frozen mixed fruit. Cut back on the sugar to 1/2 cup in flour mixture and 3/4 cup in sugar cornstarch mixture ….. still very sweet ( I like tart and will cut back even more next time ). can i use fresh peaches or apricots. I would love to make this recipe. Great recipe. If you are using frozen rhubarb for these recipes, it is best to thaw the rhubarb first. ???? Baked it 10 minutes longer. I was in a hurry this morning and trying to do too many things at once. Love this easy and very tasty recipe. I made your recipe instead! Rhubarb STRAWBERRY Coffee Cake with Fresh or Frozen Strawberries Rhubarb PINEAPPLE Cake, VEGAN Rhubarb Cake (with optional Strawberries). Accidentally used 1 C water. To accommodate the thickening needs of the extra fruit, I bumped up the cornstarch to 1 1/2 tablespoons total and it worked great. I think it could only survive as an annual because we don’t have cold enough winters to make it a perennial. It’s perfect every time. I hope you and your family enjoy it, too. Thanks so much for this recipe I’ve made it twice now using 4 cups of rhubarb and it is MUCH better that way. A simple hot water trick allows the cake to make its own sauce while baking. Our family used to have apple cake as their favourite, and, although they also love apple cake, the sweet/tart flavour of rhubarb cake has become a new family favourite! Keep adding the … But wanted to ask about the almond extract because neither of us like it. Everyone’s tastes are different. I passed it on to neighbours who made it. Thank you! Looks delicious. Has anyone tried this with a strawberry rhubarb combination? The recipe is quite sweet, even with the tartness of rhubarb. Method. I would use a little fresh squeezed OJ instead of almond extract. Making it for thesecond time in two days. Does the chemistry all still work well? Thanks for sharing your experience, Brenda, and I’m glad the recipe went over well. Easy rhubarb recipes, like this buttermilk rhubarb cake, can easily be made from scratch with just a few bowls and a whisk. Rhubarb Coffeecakes, Upside Down, Crumb, Custard, Pudding, Cheesecakes, and more! If so, how did it turn out & what adjustments did you make please? I was looking for something different to do with rhubarb when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968. Pour boiling water gently over the top of the cake. Add 4 cups sliced rhubarb to the dish and spread to cover the bottom completely. This old-fashioned rhubarb cake is my … Thanks! I would like to try it again, adding maybe 1/2 cup more fruit (I used rhubarb and strawberries, and less sugar. Baking… :), Talisman Designs Adjustable Pie Crust Shield, BPA-free Silicone, Taylors of Harrogate Sweet Rhubarb Infusion Teabags. Absolutely delicious! I use almond milk and oil in place of butter (being vegan). If your rhubarb is quite green, for some recipes you may wish to make it red, for simple instructions. I use Truvia in place of sugar, unsweetened Almond Milk for the milk and soy flour for the flour. I’m glad it was still tasty, even with the mistake. LOL , thanks for answering I was worried people would have failure because of the difference. I didn’t have white sugar on hand and have been mostly using coconut sugar these days, since I heard it has a lower glycemic index. Changed the milk for rice milk, the butter for vegan butter and the sugar for old fashioned brown sugar, used 1/4 cup less sugar than called for. Does anyone use bigger pans?? Thank you! This recipe is delicious and addictive! Thanks ever so much for sharing it???????????????? We also have several packages of rhubarb from our garden froze and going thru the comments, I see where it says it worked well. Thanks for a delicious dessert. (I prefer an 8 inch or 9 inch square glass baking dish. This may be a long journey. I will definitely make this again using other fruit, since I don’t get rhubarb very often. Thank you for letting me know. I have a recipe for the cakey type “cobbler”, and it uses 3 tsp of baking powder. I think I’ll try 1/2 cup in the fruit so you still get some of the tartness of the rhubarb, maybe a littles less in the topping. The recipe is plenty sweet, so feel free to reduce the sugar if you like dessert less sweet. No ice cream needed here! Thank you. We often eat our with yogurt or ice cream. Looks amazing so far…crust is glossy and hard just like a meringue. I can’t wait to try it. Or, better still, add it to a punch or other beverage! Just increase the baking time if it’s still cold. Used freshly grated nutmeg in rhubarb and just used vanilla for flavouring. We have made this three times in the last month. My husband loves this, made it couple times before with fresh rhubarb, and i don’t remember leaving a comment. You can cut back on the sugar if you like. So glad that it worked out well for you. This is the sort of thing my grandmother would have made. Thanks Kim for reporting back! That has to hurt! Depth of color does not indicate ripeness. Mix and then add the fruit. Thank you! Can u double this & put it in 9 x 13 for a potluck! This recipe is so easy to do. Favorite Recipes of America – Desserts cookbook, Rhubarb-B-Q Sauce and Rhubarb Orange Compote, Rhuberry Spread – Naturally Sweetened Strawberry Rhubarb Jam, Never Buy Bread Again – The Bread Book for Beginning Bakers, subscribe to the Common Sense Home newsletter, https://commonsensehome.com/growing-asparagus-and-rhubarb/, Cinnamon Coffee Cake - Grandma Catherine's Recipe, 6 Ways to Get the Musty Smell Out of Clothes and Towels, Cover the bottom of an 8 or 9 inch square pan with fruit. Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Glad you enjoy it, and thanks for sharing your experience. How can I tell when my rhubarb is ready to use. Red Variety is sweeter than green, shows red flesh when cut, but harder to grow ( more delicate ) and needs regular watering. . Just realized I am all out of milk do you think I can use half and half and just thin it with water? I am not crazy about the almond flavor. It worked great. Simple and easy to make. Even my picky guests loved it. I just made this with blueberries! Mix until smooth using the hand mixer. Hi, I just never thought to switch out the fruit. No baking soda, only baking powder (I had baking soda in my head with another recipe). Old Fashioned Rhubarb Pudding Cake Recipe, « Duck Pest Control – Working with Ducks in the Garden, Is 5G Safe? We like it both ways, but it is amazing how much it changes once it cools. I made it for my BIL’s birthday tonight and as soon as the guys took the first bite their eyes got huge. Many enjoy the recipe “as is”, too. When you reduce the sugar (which I’m thinking of doing since we tend to like things not overly sweet), where do you reduce it? How did it turn out? No one seems to grow it around here, and I only rarely see it in the stores. I generally like the taste of buttermilk in recipes, especially paired with fruit, so I think that would work. OMG! If you email me and can find someone to share with you I will tell you how to do it. Made this last night for dinner with gluten-free cup-for-cup flour. Add the eggs, 1 cup of sugar, and a dash of salt to a bowl. Some people have been sharing different adjustments they’re using to make it dairy free or reducing the sugar. Putting in my favorites to always make when we have rhubarb. I don’t know if the baking powder is possibly the culprit. Made this for dessert tonight but was out of cornstarch so I used arrowroot flour. Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. I have to be so careful with the ingredients but would love to try this this summer! Looking forward to a new recipe thatsxalso easy, yeah! Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon … Coconut oil would be my next choice if you don’t have either of the above, but the other two give a texture more similar to butter, from my experience. Thank you! Share a picture of your creation! This is one of our favorite recipes. I can’t wait to make it! Also on both this page and on the emailed one it says to Mix 3/4 cup sugar, butter, baking soda, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); But there is no baking soda listed on the ingredients . A big hit. I’ve been trying to get a patch of red started. This is delicious warm or cold. Delish. Thanks for sharing. Just be aware that the sugar is responsible for that crackled crust and proper browning of the recipe. This took 5 minutes and we all loved it. Bake at 375°F for 45 minutes, a little longer for gluten free flours. I agree! I LOVE my Inexpensive, Easy-to-Use Knife Sharpener -. I made this last night. Laurie – have you ever tried xylitol or coconut sugar in this recipe? Thanks for the recipe! Glad you enjoyed it, and thanks for leaving a comment. I added apple pie spice and it was the perfect compliment. flour, 1c. I will most definitely try this!! I love rhubarb and have other fruits in my garden also. I think you meant to say it is 4 servings not 9 ;o) I can’t wait to make it this weekend! Adding cream sounds yummy. Made this tonight & my family ate the whole thing. In addition to treating your taste buds, cakes made with rhubarb, taste that much healthier :-), because rhubarb is actually a nutritious vegetable! I usually him and haw if I should try a recipe or not, but this was so easy and I had everything else. Your cake looks amazing! Check your inbox. Great recipe. 1/2 teaspoon each vanilla extract and almond extract. It works great. Since rhubarb tends to "shrink" after thawing it, be sure to start off with enough frozen rhubarb. Would appreciate your thoughts! thank you. Turned out great! The only tweaks I made was on my first try I added some strawberries for color and it was terrific! I’m glad you enjoyed the recipe, Jackie, and thank you for your kind words. 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