Well, darn. There was a "What Do You Do with Rhubarb?" thread starting in 2005, but apparently it's long gone. However, here are some of the recipes from that thread, including one from Annie that might fit the bill: Annie: RHUBARB BREAD 1 1/2 cups brown sugar 1 cup milk mixed with 1 tbls vinegar 1 egg 1 tsp salt 1 tsp baking soda 1 tsp vanilla 2 1/2 cups flour 1 1/2 cup diced raw rhubarb 1 cup chopped nuts (optional) Mix together in order given. Pour into 2 greased and floured bread pans. Mix: 1 tbls melted butter 1 cup brown sugar Sprinkle on top of loaves and bake at 325 for 1 hour Annie: RHUBARB SNACK CAKE 1 cup sugar 1 cup low-fat sour cream 1 tsp baking soda 2 cups chopped rhubarb 2 cups sifted flour Dash of nutmeg Heat oven to 350. Grease the bottom & sides of a 9" square glass baking dish. Combine sugar & baking soda. Stir in sour cream. Add flour & rhubarb. Mix well. Spread evenly into baking dish. Sprinkle nutmeg on top. Bake for 25-35 minutes or until tester inserted in center comes out clean Annie Victrola: Here is my recipe for rhubarb-in-the-middle Gingerbread. I got this from my mother; I don't know where it originally came from. Ingredients * 1/2 cup butter * 1 cup brown sugar * 2 eggs * 1/2 cup molasses * 1 tsp powdered ginger * 2 cups flour (1/2 whole wheat + 1/2 all-purpose is fine) * 2 tsp baking powder * 1/2 cup milk * 2 cups diced rhubarb Method Cream together the butter and brown sugar, then beat in the molasses, then the eggs. Sift together the ginger, flour, baking powder. Stir into the butter mixture, alternately with the milk. Spread about half the batter in a greased 8-inch square pan. Spread the diced rhubarb atop, then cover with the rest of the dough. Bake in a preheated 350 F oven. This will take 45 minutes or more. Variation Try grated fresh ginger in lieu of the dried powdered stuff. Victrola Carol: Rhubarb Cake with Cinnamon Crème Fraiche Serving Size : 9 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter -- room temperature 1 1/4 cups firmly packed brown sugar 1 egg 1 teaspoon vanilla 1 cup buttermilk 3 cups rhubarb -- cut in 1/4" dice sliced fresh strawberries to garnish Cinnamon Crème Fraiche 1 cup whipping cream 2 tablespoons buttermilk 1 whole cinnamon stick 1/2 teaspoon granulated sugar -- or to taste Preheat oven to 350°. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides and line with a circle of parchment paper. In a separate bowl, sift together flour, baking soda and salt; set aside. Cake: In a medium bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add egg and vanilla and mix well. Add flour mixture alternately with the buttermilk, starting and ending with flour. Mix well to thoroughly incorporate between each addition. Stir in rhubarb. Pour the batter into prepared pan and bake for about 1 hour, until a skewer in center comes out with moist crumbs but is not doughy. Cool on a wire rack for 15 minutes, remove from pan and cool thoroughly before serving. Serve with sliced strawberries and a dollop of Crème Fraiche, if desired, or freshly whipped and sweetened cream. Cinnamon Crème Fraiche: In a small container with a lid, whisk together cream, buttermilk and cinnamon stick. Cover and leave out at room temperature for 24 hours until thick. Refrigerate until cold. When chilled, remove cinnamon stick and place crème fraiche in a medium bowl with sugar and whip until medium peaks form. Makes 2 cups. Description: "from Southpark Seafood Grill" Gran2: Rhubarb muffins 1 1/4 cups flour 1 1/2 tsp baking powder 1/4 cup sugar 1 tsp salt 1/4 cup brown sugar 1 1/2 cup diced rhubarb 1 large egg 1/2 cup milk 1/2 Cup oil 1 tsp almond flavoring 8 - 10 leaves chopped lemon balm Mix dry ingredients, beat egg with milk, oil and almond flavoring. Pour egg mixture over dry ingredients and stir to mix. Fold in finely chopped rhubarb and pour into well-oiled muffin tins. Bake 20 minutes at 375. Makes 18-19 standard muffins. Gran2 Carol

The strawberry/rhubarb combo is a very traditional blend. It's hard to sub for it. I'd be more inclined to try a strawberry/apple or strawberry/ blueberry mixture. Adjust the sugar a little if you think it might be too sweet, you can always add more as the filling is cooking. Strawberry/pineapple might be good too..... Nancy

Linnea, I just pull off the flower stalk before it blooms, until about this time of year, I was always told to cut it off and discard it until the end of summer. I'll cut one last batch of rhubarb stalks, then stop for the year. It depends on where you are, I'll still have about a month or a month and a half for it to grow before fall frosts, and it's cold tolerant, so it'll have plenty of time to bounce back. I'm in zone 5a and won't get a frost until the end of September, hopefully. Annie

Mom used to make rhubarb upside down cake using a box cake mix. Liberally grease a 9 x 13 cake pan and pat down a layer of brown sugar and top with sliced rhubarb. Then the cake batter and bake. Used to live in the Sunbelt. In the summer, I toted my large Nesco to the front porch if I wanted to bake something. (Front porch because the garage didn't need any more heat!) A countertop oven would be a better option but I didn't have one then. (An oven large enough to fit a 9 x 13 pan is the most versatile size, IMO.) You can find vintage ovens at rummage/ estate sales. I have a total of 3 now and the most I have paid for one is $6, all in very good, little used condition. I ended up with three because I got one & liked it. Found it's twin so I bought that one for back-up. Then I found a larger oven that had two racks & convection.