Jun 18


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! ”







1 boxed yellow cake mix
1 1/2 tsp vanilla
4 cups fresh rhubarb cut in 1/2″ cubes or 5 cups frozen and thawed rhubarb
1 cup sugar
2 tbl cinnamon
1 pint heavy whipping cream
Whipped cream or ice cream for topping
Preheat oven to 350.
Prepare cake according to directions adding the 1 1/2 tsp of vanilla.
Spread rhubarb over cake mix.
Mix 1 cup sugar with 2 tbl cinnamon and sprinkle over rhubarb.
Pour the heavy cream over entire cake.
Bake at 350 for 60 minutes or until done.
Let cool a few minutes before cutting to allow custard to set up a bit.
Serve with whipped Cream or ice cream.