OK - where's the recipe? We love rhubarb!!!

Rhubarb Oat Struddle sounds delicious, and I too would love the recipe.

Here is a really old one from Sunset May 1997 Issue. It is easy to make and tastes really good made with just about any fruit... why not rhubarb. I will have to make this one this weekend.

Cake of a Thousand Faces

Prep & cook time: About 10 minutes to mix;

1 hour to bake at 350º F

Notes: Use any juicy berry (except strawberries), pitted cherries, strong-flavored apples, Pears, whatever.

Makes: 8 servings

Ingredients:

1/2 cup butter, cut into chunks -- plus extra for buttering pan

1 cup all purpose flour --- plus extra for flouring pan

1 cup granulated sugar - plus 1 Tbl. to sprinkle over fruit

1 tsp. baking powder

2 large eggs

1 cup fresh or frozen unsugared fruit

any spices you want for sprinkling

1 Tbl. powdered sugar

Ice Cream if desired

1. Butter and dust with flour a 9 inch cake pan with removable rim.

2. In a bowl, combine 1 c, sugar and 1/2 c, butter; slowly beat to blend, then on high until well mixed.

3. Add 1 cup flour, baking powder, and eggs. Stir to combine, then beat on high until the stiff batter is well blended.

4. Scrape batter into cake pan and spread to smooth.

5. Scatter fruit evenly over batter. Sprinkle fruit with 1 Tbl. granulated sugar, (plus any spices you may want.)

6. Bake on center rack of oven just until cake begins to pull away from sides of pan, about 55-60 minutes. Run a thin-blade knife around pan rim. Let cool at least 10 minutes, or, if making ahead, wrap cake airtight when cool and let stand at room temperature for up to 1 day.

7. Remove pan rim, dust with the Powdered Sugar, and cut into wedges. (Serving with ice cream is great!)

Sunset Magazine May, 1997

My best cake comes from Sunset. Pumpkin Chocolate Marble Bundt. I've posted it before. Sunset was so great!

I love rhubarb and have my first pick of the season waiting to be made into something good. I never heard of Sunset but did an on-line search and found 31 rhubarb recipes on their site: https://www.sunset.com/recipes?cooked_search_s=rhubarb

SUNSET FAVORITE: RHUBARB OAT CRUMBLE

1 c regular or quick cooking rolled oats

1 c each firmly packed brown sugar and all purpose flour

1 tsp ground cinnamon

1/2 c butter, softened

4 c diced rhubarb (about 1 1/4 lbs)

1 c granulated sugar

2 Tbsp cornstarch

1 c water

1 tsp vanilla

red food coloring optional

In a large bowl, combine oats, brown sugar, flour and cinnamon. With your fingers, rub in butter till lumps are no longer distinguishable. Press half the crumb mixture over the bottom of a buttered 9 inch square pan. Evenly distribute rhubarb over crumbs.

In a small saucepan, combine granulated sugar and cornstarch. Add water and cook, stirring over medium heat till thickened. Let cool slightly and add vanilla and a few drops of food coloring if desired. Pour over the rhubarb. Sprinkle with remaining crumb mixture and pat it firmly. Bake at 350 degrees for 50 minutes till richly browned. Serve warm or room temperature. 9 servings. Tastes great with ice cream or whipped cream.

Thank you! I very rarely bake but I make an exception when it comes to rhubarb. This is a nice size for the 2 of us. Thanks for sharing.

Yum! I just got a few pounds of rhubarb and froze a bunch for future use. Will definitely give this a try. Thanks!

Sheila, thank you for posting what sounds like a delicious recipe. I can't wait to try it.

We harvested our first cuts of ruhbarb this weekend too!! LOVE Ruhbarb pie but it takes more than I have in May--next month FOR SURE! I found a fabulous custardy crisp that only needed what all I had on hand so win win. DELISH! https://cooking.nytimes.com/recipes/1021054-rhubarb-custard-bars

arcy_gw, I have to have a subscription to open this link. 😒 . Can you post the recipe?

Kate, I can send it to you by private message, if you like.

This link works for me:

https://cooking.nytimes.com/recipes/1021054-rhubarb-custard-bars

plllog, You can send me a message thru my Houze link. Thank you... because I still can't get throught the barrier.

Got your message. Recipe sent.

Thank you, plllog! It looks like another delicious recipe. Good thing I bought lots of rhubarb yesterday thinking to freeze a bunch.

I just scored some rhubarb at the local farmer's market. It's very difficult to find around here, and I bought most of what was available. Time to get busy!

Sheilajoyce, I made the Oat Crumble for our holiday dessert and it was loved by all who ate it. I, personally, liked it very much and this recipe will be keeper. Thank you again for sharing it.

I don't have a subscription so something's wonky but here are two recopies I found that we liked and they have the added plus that I have all these things in my cupboards--and I'm not one for much of a pantry stash.
https://noshingwiththenolands.com/rhubarb-dream-bars/#mv-creation-101-jtr

RHUBARB DREAM BARS

INGREDIENTS

CRUST

• 1 cup flour
• 1/2 cup sugar
• 1/2 cup butter, room temperature

FILLING

• 2 large eggs
• 1 cup sugar
• 1/4 cup flour
• 1/4 tsp. salt
• 4 cups diced rhubarb

INSTRUCTIONS

1. Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.
2. While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.
3. Let the bars cool and remove with the parchment paper. Cut into squares.

Here's the one I tried to post earlier. I don't have a food processor but it all worked fine in my mixer. And I did not use parchment in the pan or make the toppings...

https://cooking.nytimes.com/recipes/1021054-rhubarb-custard-bars

Rubarb Custard Bars

Rhubarb Custard Bars By Melissa Clark Time 1½ hours, plus cooling Rating (874) INGREDIENTS Yield: 1 (9-inch) square pan

For the Shortbread 1½ cups/190 grams all-purpose flour ⅓ cup/65 grams granulated sugar ¼ teaspoon fine sea salt ¾ cup/170 grams cold unsalted butter (1½ sticks), cut into 1-inch pieces For the Filling 10 ounces rhubarb, sliced (2½ cups), plus 1 slender red stalk for the top 1¼ cups/250 grams granulated sugar 4 large eggs 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)

PREPARATION Step 1 Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)

Step 2 In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don’t clean out the food processor, you’re going to need it.

Step 3 Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.

Step 4 While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes.

Step 5 Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don’t worry too much about getting uniform strips.) Line up peeled strips and cut into 1½-inch lengths. Some may curl up, and that’s fine. You’ll have about 1 cup strips.

step 6 To the food processor, add the eggs, remaining ¼ cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.

Step 7 Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment “handles” to lift up and transfer the pastry to a cutting board. Cut into 1¾-inch squares. Dust with confectioners’ sugar before serving.

NYT allows you several free visits per month. Then they lock up tight.

Arcy, the rhubarb custard bars sound great, but how much lemon zest is needed. i dont see it listed.

When you find that leftover rhubarb in your freezer next fall, consider a refrigerator jam. About 6 cups of rhubarb, 1/2 to 3/4 cup sugar, a few tablespoons of lemon juice and a teaspoon of cardamom or cinnamon. I cook it down--doesn't take long--until it falls apart and looks like homemade cranberry sauce. A heaping spoonful stirred into my morning oatmeal--yummo. It makes me want to hide some rhubarb way in the back of the freezer!

faftris, I do like rhubabrb jam, so thank you for the recipe. I wondering about the difference in taste between the cardamom and the cinnemon. Do you know? (I'm a bit touchy about cinnemon.)

Actually, I prefer cardamom. I bought a jar of rhubarb cardamom jam in London and wound up eating most of it with just a spoon, no scone necessary. There seem to be a number of Scandinavian bakeries popping up, and one of their specialties is a cardamom bun. See if you can find one to see if you like the taste. I use it a lot in baking, even though I have zero Scandinavian lineage.

Sheila , sorry I have no idea. I did not use fresh lemon juice I used what I had in the 'fridge, so no zest possible. Zest will surely up the lemon and I prefer rhubarb alone. The juice like salt enhanced the flavor but did not add it's own to the dish. I would fear the zest would. I also did not bother with the peelings for the top.

There is a recipe on the web for Rhubarb Brownies. I made them.

The brownie itself is very good, but the rhubarb flavor is overpowered by the chocolate and so only adds moisture.

I have a very good regular brownie, so I'm not going to waste rhubarb on anything like this.

Kate, there are a lot of rhubarb brownie recipes on the web. I was thinking about them what you said about the chocolate. I was looking for something like my banana "brownie" recipe which uses white chocolate. Rather than reinventing the wheel, because I can't imagine a straight substitution of rhubarb for banana, I found a recipe along those lines, which I hope to make tonight or tomorrow. I'll let you know once I've gotten a good result (no need to waste more rhubarb!)

Meantime, I had found a couple of custard recipes, and was trying to squeeze the makings between work-type stuff and dinner, the crustless one, but I was rushing, and when I saw that this recipe called for a crust, I didn't remember that I had a different one. They're very similar, so I think they have a common source, or one inspired the other. The crustless one reads like impossible pie. The crust one has half the flour. Anyway, I just made the crust one without the crust.

This is the recipe. I scanted the sugar by a quarter and it's still quite sweet. Next time, I'll try 2/3 of what it says. I also measured the ingredients by eye, except the rhubarb. The custard is only two eggs worth, but it was sufficient, since the pint is just to hold together the rhubarb. Anyway, we think it's fantastic. Quick and easy and very rhubarby. The orange zest and juice just enhance it. It is a little wet crustless, since there's so much water in rhubarb. A nice crust to soak it up might be nice... But it's so good as is, as more of a pudding than a pie, I see no need to "fix" it. https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-custard-pie-recipe-2107834

This is the one I was supposed to be making (and posted first as a couple of following posts attest): https://www.kitchenfrau.com/crustless-rhubarb-custard-pie/

Thank you! This sounds like a really good crustless pie! I have a recipe for a Crustless Cranberry Pie that is delicious, so I'm excited to try this one.

plllog..... Wait! What orange juice and zest???? This link to this recipe doesn't mention any. DId you add it somewhere?

LOL! Kate, I've been perpetually tired (blame the weather). That was the recipe I meant to do. This is the one I did (minus the crust and a quarter of the sugar): https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-custard-pie-recipe-2107834

I grew up eating rhubarb custard pie (always with a homemade bottom crust). It's rare to see on a menu or in a bakery. I was just talking to my dear, 91-year-old mother in Ohio today about it. A friend from church brought her some fresh rhubarb he grew and she said she was going to make 2 pies and give one to my brother. That's what I get for marrying a man from Massachusetts. No pie for me!

There was a time - at least in the Midwest/Plain States - when outhouses were prevalent and so was rhubarb. People would plant rhubarb all around the outhouse and it grew very well there. Today when we need to visit the toilet we "go powder our noses" but, in the old days, when someone was going out to relieve themselves they would excuse themselves to "pick a bit of rhubarb." In the summer there was always rhubarb on the kitchen counter to cook up into something. 😄

It must have been something the Midwesterners did because I have friends from most of the US that have never eaten it... and, surprisingly, don't want to try. (Does it have a bad reputation? )

I feel for you, seagrass!

plllog, this new recipe is different. I'm glad I caught it and was wondering at the last minute.

I grew up in a Western kind of city, which is a different thing from what ”urban” means in the east. There were farms. Rhubarb was something I heard about but never saw. One heard ”rhubarb pie”, often in a ”done home” type of way. I thing it mostly grows where it's colder. A lot of the farms here grew beans. As an adult, I would see it in the grocery stores, but it didn't look interesting enough to pursue, and I thought strawberry rhubarb pie was foul. A friend said the stawberry was an extender, but I thought it was a ruin of both the strawberries and the rhubarb.

When my organic farm box service offered it during the boredom of the pandemic, I was intrigued. My first try was Lindac's heirloom recipe, which is fantastic! But it's too sweet for me, myself, and I've been trying lots of other recipes. Eventually, I'll try a lower sugar version of Linda's recipe, but it's so good (and traditional) I hate to much with it. What I have learned in the last few years is that I adore rhubarb. When the stalks are bright green inside, I even love it raw, as is, though I wouldn't eat more than a nibble. Citrus does enhance it, but isn't necessary. I was good in the lamb stew, but as the stew melded, the garlic took over. I have pounds of it in my fridge for trying more new recipes, though I'm now convinced their main worth is just to get the rhubarb into my mouth (but I do share...)