Monday, May 17, 2010


I was given a bag of rhubarb stalks, I haven't cooked/baked with rhubarb, to be honest, i'm not really a fan of rhubarb. But i didn't want to put these rhubarb to waste.

First thing that came to my mind was to make strawberry rhubarb pie which is the common way to use rhubarb. I'm not a pie fan as well so i surfed and researched and found this Land O Lake recipe. Oh this recipe is definitely a keeper.

Rhubarb isn't that bad after all. I actually love the smell. You will have to take out the stringy part of the stalk just like you would a celery stalk. The browned butter shortbread cookie crust compliments the rhubarb custard filling. The browned butter shortbread cookie crust was so good that i'm using it again w/ another kind of fruit.

Preparation time: 15 min
Baking time: 40 min

Crust Ingredients:

½ C Land O Lakes Butter
1 C All purpose flour
1/3 C sugar

Filling Ingredients:

2 C sliced fresh rhubarb
2/3 C sugar
¼ C all purpose flour
¾ t baking powder
½ t ground ginger
2 eggs
¼ C firmly packed brown sugar

Topping Ingredients:

1 C whipping cream
2 T firmly packed brown sugar (I used light brown sugar)

Heat oven to 350°F.
Melt butter in 2-quart saucepan over medium-low heat.
Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat.
Add 1 cup flour and 1/3 cup sugar; mix well.
Press firmly into bottom of ungreased 8-inch square baking pan.

Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl.
Beat in eggs with wooden spoon until smooth; pour over crust.
Sprinkle 1/4 cup brown sugar evenly over top.
Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean.
Cool at least 30 minutes before cutting.

Combine whipping cream and 2 tablespoons brown sugar in small bowl.
Beat at high speed until soft peaks form.
Dollop each serving with sweetened whipped cream.

*Substitute 2 cups frozen rhubarb, thawed and patted dry with paper towels.


  1. I haven't seen rhubarb in my entire life, but I'm sure it is pretty and makes almost everything look and taste great, like this delicious cake you made.

    Thanks for sharing the recipe, I might need to substitue rhubarb with strawberry or pear :-)

    Sawadee from Bangkok,

  2. Thanks for the visit!

    Did you see what they did with their rhubarb at college...

    Yours looks pretty yummy. I really like rhubarb and I grow it in my garden. I did not know it till I came to England, and now my favorite recipe is Rhubarb Crumble. type in James Martin as chef he has really good recipes for anything. Think you might like.

    As you see I am well and busy. Take care my friend. xxx

  3. These sound like some pretty delish cookies!

  4. Hi, Kris! I meant to take a picture of the stalks before i cut them but totally forgot about it=;) I'm not sure if there is an Asian "counterpart" for rhubarb. I've heard of this here, to be specific here in the sourthern part. It's tart and tangy w/c is why lots of sugar is needed.

    Hope you are okay and i am assuming you guys are far from the chaos. Take care!

  5. Hi, Raymonde! This recipe has changed me=;) I really thought that rhubarb has to be paired or cooked w/ strawberries only! Oh, how naive could i be! I still have some rhubarb in the freezer, i'm trying the crumble next! And thanks for Chef's James website i'll check it out asap!

  6. Hi, Kathleen! Thank you=;) I'm now a fan of rhubarb! The browned butter shortbread cookie is already delish by itself. I'm using the same recipe but i'll be trying another fruit in season.

  7. This sounds like a really nice way to enjoy some rhubarb!