a damn good rhubarb dessert

01Hey guys. One quick question. Do you like rhubarb? I mean, really like it? Like it more than any other vegetable around? I do. I just cannot get enough of this tart treat. I actually tried rhubarb flavoured soda the other day at a vegan restaurant, and it was the best soda that I’ve ever had. Like, ever.

One thing that I look forward to every summer is adding rhubarb to all of my desserts. Whether it’s in pie, muffins, cake, crumble, or a sauce all by its lonesome, whichever foods are socially acceptable to combine it with, I will be doing it. I guaran-damn-tee it!

Sort of as a joke, but also out of curiosity, I picked up an old cookbook at the library called “The Hutterite Community Cookbook.” Old as in 2002. Which, in today’s standards, with the millions of new food fads and diets out there, that’s ancient. However, it is the 3rd expanded edition, so you know that whatever kick-ass recipes are in the book have been tried and perfected among the Hutterites. Maybe I shouldn’t have put kick-ass and Hutterite in the same sentence. Twice.

05FYI, the copyright page in this cookbook informs me that, “No part of this publication may be reproduced or transmitted by any means, electronic or mechanical … without permission in writing from the publisher.” So I apologize in advance to any members of the Hutterite colony for using, albeit tweaking, one of their rhubarb recipes (not to mention swearing in this post). Feel free to contact me if you would like me to remove it. Until then, all is fair in love and war (and baking)!

03Rhubarb Cake:

Cake:

2 cups sugar
1/2 cup butter

2 eggs
1 teaspoon lemon extract
1 cup milk
1 cup sour cream
2 cups flour
2 cups chopped rhubarb
2 tbsp cinnamon

Icing:

3 cups icing sugar
1/2 cup butter

splash of milk
1 tsp vanilla extract

07Steps:

1. Cream sugar, butter, and eggs together. Add remaining ingredients in order given; mix well. 

2. Pour into a large, greased cake pan. Spread evenly.

3. Bake at 350°F for 45 minutes. Let cool.

4. Combine icing in medium bowl. Spread evenly over cake. 

5. Place in refrigerator until its ready to eat!

06This was honestly such an amazing dessert. If I were to change one thing, it would be to line the bottom of the cake pan with a crumble. Other than that, chalk up one major success to the Hutterites!

<3

Emory

favorite fridays.

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rhubarb mush.

i first tried rhubarb mush when i was living overseas in switzerland. growing up, rhubarb had always been one of my favorite treats, whether it was in pie, cake, or muffins. it was a treat that my mum or baba would only make for us during the summertime, and i thought of it as a rare and delicious luxury.

a few years ago, i moved just outside of zurich, switzerland where i was a nanny for four small children. although it was only for a short period of time, one of the things that i valued most from that experience was the introduction to many different kinds of foods. the children’s grandmother learned of my love for rhubarb, and so she made me this rhubarb dish in hopes of curing my homesickness. i call it rhubarb mush, which may not be the most appealing name. rhubarb sauce would be more appropriate, but the process of turning the stocks into mush has always stuck with me.

regardless of the name, this is one of my favorite treats.

rhubarb mush

(this recipe is only for 2 cups of rhubarb. i generally try to make around 6-8 cups of rhubarb, which is the perfect amount to be shared by many people. for larger batches, just alter the measurements accordingly.)

2 cups rhubarb

1/4 cup water

1/3 cup brown sugar

medium saucepan

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1. gather your rhubarb together. remove the leaves and wash the stocks.

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2. chop into small pieces.

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3. combine rhubarb with water into a pot.

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4. boil over medium heat until the rhubarb turns soft, about 10 minutes.

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5. every few minutes, mash the mixture until it turns into ‘mush’.

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6. turn down the heat, then add sugar. cook for a few more minutes on low.

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7. remove from heat and let cool. then eat it by itself, on top of pie or ice cream, or whatever your heart desires!

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for an even tastier treat, mix in applesauce with your rhubarb mush. sprinkle in some cinnamon and let your taste buds wallow in the flavor!

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  • Hello! My name is Emory. I am a wife, mother of four (three on earth in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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