Rhubarb Recipes

I saw the recipe below in the Trib and it sounds nice. I really enjoy cooking with rhubarb. The tartness and the color as well as the poisonous nature of the leaves gives it a certain je ne sais quoi. I have a rhubarb muffin recipe that may involve whole wheat flour and possibly applesauce that is quite nice too and a departure from the traditional strawberry + rhubarb = pie/cobbler formula.

Rhubarb and apple upside-down cake

Preparation time: 40 minutes
Cooking time: 40 minutes
Yield: 8 servings

1 cup sugar
1/3 cup water
2 stalks rhubarb, chopped into 3/4-inch pieces
1 small apple, peeled, cored, chopped
2 Eggs
1/3 cup confectioners' sugar
1/2 teaspoon vanilla
5 tablespoons plus 1 teaspoon ( 1/3 cup) butter, melted, cooled
1 cup self-rising flour

1. Heat oven to 350 degrees. Combine the sugar and water in a small saucepan over medium heat; cook, shaking occasionally, until the sugar is dissolved. Increase the heat; cook until mixture turns a very pale caramel color, about 5 minutes. Pour into a lightly greased, deep 8-inch round cake pan with the base lined with parchment paper. Press the rhubarb and apple into the caramel; set aside.

2. Beat the eggs, confectioners' sugar and vanilla in a small bowl until frothy; stir in the melted butter. Sift the flour over the top; stir (the mixture will be soft). Spoon gently over the fruit, being careful not to dislodge the fruit.

3. Place on top of a baking sheet to catch any spill. Bake until set on top, about 35 minutes. Immediately run a knife around the side of the cake; turn out carefully onto a wire rack to cool. Serve warm with cream.

Nutrition information per serving:
265 calories, 30% of calories from fat, 9 g fat, 5 g saturated fat, 73 mg cholesterol, 44 g carbohydrates, 3 g protein, 217 mg sodium, 1 g fiber

Copyright © 2007, Chicago Tribune
Published May 23, 2007

Also from some searches:
Rhubarb Poached in Jasmine Tea with Ginger

Rhubarb and Peach Crisp
(I might try it with those apricot-plumcot hybrids I tried in CA - the ones that look like apricots. They have them now at Sunflower, but not quite as tasty.)

Lemon Cloud Tart with Rhubarb Compote

Blueberry Rhubarb Crisp with Pistachio Crust