Spring and early summer bring a variety of seasonal fruits and one of my favorites is RHUBARB. This tart, stalk fruit has the texture of celery and can be turned into amazing deserts from pies to cakes to sauce for ice cream or bread pudding.
Is RHUBARB a fruit? Technically it is a vegetable because it does not have seeds to reproduce which is what differentiates fruit from vegetable, in the 1940’s it was reclassified as a fruit as it prepared as a sweet instead of a savory food.
Do you peel RHUBARB? That question is a conundrum, some people do not peel, I myself prefer it peeled. If you choose to peel, it’s very simple and lickety split, it’s done, the “strings” pull off just like celery and the bottom or flat part will generally come off in one thin sheet.
Freezing RHUBARB takes no special work. Just dice it up in 1/4″ pieces, place on a tray and freeze. Once frozen transfer to freezer bags or seal in your food saver bags. I freeze in 2 and 4 cup portions.
My favorite ways for RHUBARB is cooked into a sauce for over ice cream or RHUBARB CUSTARD CAKE. This cake is so simple your family will think you slaved all day over it…..Let them think that, only you and I will know the truth.
Serve this cake warm with a big scoop of vanilla ice cream or whipped cream with a sprinkle of cinnamon and that’s all you need.
Go Ahead…. ” Just Try It! ”
RHUBARB CUSTARD CAKE
