I am sure that I mentioned how excited I was about Spring! When I walked around the yard and saw my rhubarb hatching (when rhubarb emerges from the earth in the spring, it looks like cartoon dinosaur eggs about to hatch), I was already contemplating which rhubarb recipe to make first. When the stalks had grown enough to harvest, I picked enough for two desserts. We had happy kids and happy coworkers.
My mom, my friend, and my husband all requested I share this rhubarb recipe, but before we do, let’s detour a little bit.
When we moved into our old house, I noticed that our neighbor had a HUGE patch of rhubarb in the back. After he had met me, in the spring, he invited me to partake in the sharing of his patch.
“I used to have a lot more, but the guy that lived in your house before you decided where the property line was and put Round Up on all the plants that he thought were on his lot.” I could tell you other stories about that guy, but that’s not the sort of blog that this is.
There were rules that came with patch sharing:
- All stalks had to be taken out by hand and pulled from the ground. There was no cutting.
- Never take too much at a time.
- Leaves should be left behind to cut down on weeds.
There was also one unspoken rule. Everything that was made out of rhubarb from that patch should be shared with said neighbor. I feed people I like. I liked him. It was obvious. He got a jar of my rhubarb chutney. He got a jar of my rhubarb bbq sauce. I gave him slices of desserts to try and jars of jams and jellies.
If you have enough rhubarb in your yard, I like to make jars of rhubarb syrup to flavor cocktails and mocktails. Or, be like Baker Man and make some Rhubarb Curd.
But before any of that and if you only have a limited amount of rhubarb, you need to stop what you are doing and make this delicious Rhubarb Dream Dessert. It’s slightly sour, slightly sweet, rich, but light and a study in contrast. It’s utterly delicious. It’s creamy enough to not need the recommended whipped cream, but if you happened to have a scoop of vanilla ice cream that needed a friend, you might introduce them.
I can see this being a go-to recipe for years to come. It doesn’t transport as well as the cake I’m going to share with you next week, but it may not need to. And just as a note, the pan size seems weird. It’s a about a half sheet pan. I happened to have one. If you don’t, I’d probably use an 8×8 square.
Rhubarb Dream Dessert
1 cup flour
5 TB powdered sugar
1/2 cup margarine
Mix together and press into a 7 1/2″x11 1/2″x 1 1/2″ pan. Bake at 350° for 15 minutes.
Topping:
2 beaten eggs
1 1/2 cup sugar
1/4 cup flour
3/4 tsp salt
2 cups chopped rhubarb
Spoon on crust and bake 35 minutes at 350°. Serve warm (or cold) with whipped cream (or ice cream).
For other dessert recipes check out my newly photographed indexed dessert recipe page. If you’ve made something similar or want to tell me about your favorite rhubarb recipe use the comments to tell me.
Yum! I have some frozen rhubarb in the freezer that I’ve been wondering what do with… This looks fantastic!
This is definitely one you should make. It’s the best of all the rhubarb so far.
I have a pie recipe almost exactly like this. Biggest difference is nutmeg. If you like nutmeg, try adding 1/2 teaspoon. Might have to wait to make this as our rhubarb is about gone. It will be tried next year. Easier crust than a pie!
And so very yummy!