Favourite Rhubarb Recipes for Alberta’s Spring
Here are two of our favourite Rhubarb Recipes for Alberta’s Spring. They are straight from our founder, Karen Anderson’s, kitchen and they are tried and true family recipes. Karen is a bit of a rhubarb fanatic.
Check out her blog, Savour it All, for even more rhubarb recipes. You’ll find Rustic Rhubarb Tarts, Overnight Rhubarb Sauce, Spiced Rhubarb Punch, Rhubarb and Strawberry Muffins, Strawberry Rhubarb Crisp, and Rhubarb and Apple Stuffed Pork Tenderloin.
French Rhubarb Pie
Ingredients
1 – 8-inch uncooked pie crust
For the filling:
1 cup sugar
2 Tablespoons flour
1 egg slightly beaten
½ teaspoon vanilla extract
2 heaping cups rhubarb, cut in ½ inch pieces
For the topping:
⅓ cup melted butter
½ cup brown sugar
¾ cup flour
Instructions
For the filling:
- Mix the sugar and flour in a bowl and stir in the egg and vanilla until smooth.
- Fold in the rhubarb and transfer to the uncooked pie shell.
For the topping:
- Preheat the oven to 350℉.
- Stir the butter and sugar together and gradually add in the flour with a pastry blender until it looks crumbly.
- Sprinkle on top of the rhubarb mixture.
- Bake for 60 minutes.
Rhubarb Dump Cake
Ingredients
1½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs in a 1 cup measuring cup plus enough milk to fill the cup
¼ cup melted butter (plus extra for the pan)
1 teaspoon vanilla
2 – 3 cups rhubarb, chopped in ½-inch pieces
(note: also works well with blueberries in blueberry season)
Instructions
- Beat the flour, baking powder, salt, sugar, eggs, milk, melted butter and vanilla in a bowl until well mixed.
- Fold in the fruit and pour batter into a buttered 9×9-inch pan or equal sized round cake pan.
- Bake at 350℉ for 45 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes and serve warm on its own with the topping of your choice.