Published: April 27, 2009 06:55 am      

Amish Cook: Rhubarb is ready

It is once again the time of year that rhubarb will again begin finding its way into all kinds of different dishes. My rhubarb looks big enough to make a few things already. I always enjoy seeing the rhubarb peep out of the ground and seeing the leaves begin to uncurl. It's a sure sign that warm weather is on its way.

My husband Joe always looks forward to seeing that first rhubarb pie on the table. Rhubarb can be made into a lot of different desserts, pies, juices, jams and so forth. This week I will share a few rhubarb recipes with you, next week I'll be sharing the usual goings-ons around here.

Rhubarb Upside-Down Cake

2 T. butter

1 c. brown sugar

2 c. diced rhubarb

1/2 t. salt

2&1/2 t. baking powder

1/4 c. shortening

1 c. white sugar

1 egg

2 c. flour

1 c. milk

Melt butter in a skillet. Add brown sugar and rhubarb and stir over low heat. In a separate bowl, to make batter, cream shortening and sugar together. Add egg and beat. In a separate bowl, sift dry ingredients together and add alternately with milk. Combine with rest of the batter mixture. Put rhubarb mixture into a 9-by-13-inch pan. Top with the batter. Bake at 375 degrees for about 45 minutes. Turn upside on a plate to serve.

Rhubarb Cream Pie

2 c. rhubarb

1 c. sugar

2 eggs, separated

2 T. flour

1/2 c. cream or evaporated milk

In a large bowl, mix sugar and flour together. In a separate smaller bowl, beat egg yolks and then add cream. Stir well and add to sugar and flour mixture. Mix well. Put rhubarb into an unbaked pie shell. Pour filling over the rhubarb. Bake at 375 degrees until rhubarb is tender and the filling sets, about 45 minutes. For the topping, beat the egg whites and add 3 T. brown sugar. Pour over baked pie and bake until brown, about 10 minutes.

Rhubarb Pie Dessert

1&1/2 c. flour

1 c. butter

2 T. sugar

6 egg yolks

1 c. cream or evaporated milk

2 c. sugar

4 T. flour

6 c. rhubarb, diced

Pinch of salt

Pack 1&1/2 c. flour, butter, and sugar into a 9-by-13-inch pan. Bake 15 minutes at 350 degrees. Pour the rest of ingredients over crust. Bake 50 to 55 minutes at 350 degrees.

For the meringue: Combine 4 egg whites at room temperature and 1 cup sugar. Beat egg whites until stiff and then add sugar. Spread over pie and bake at 250 degrees until golden.

Lovina Eicher is Old Order Amish. She hand-writes this column from her home in southern Michigan.