“In three words I can sum up everything I've learned about life: It Goes On.”
Robert Frost

Tuesday, May 15, 2012

Rhubarb Dream Dessert

Springtime means the rhubarb is ready for picking. I've already harvested some, cleaned and chopped it and it has been stored in the freezer for later months when I need an interesting ingredient. I am still picking some every week or so and have been trying a few recipes old and new.

A new one wasn't to my liking, so I reverted back to an old recipe from my Mom's recipe box. The crust is crisp like a shortbread and the rhubarb topping is soft and creamy.  The only other flavoring is a bit of nutmeg - which could be omitted if you don't care for it. I am sharing the recipe below. Let's enjoy some rhubarb today!

Rhubarb Dream Dessert topped with luscious whipped cream!

Canadian Red Rhubarb


Rhubarb Dream Dessert

1 1/2 cups flour
1/2 cup sugar
1/2 cup butter, cold

2 whole eggs, beaten
1/4 cup flour (I used a white whole wheat flour)
1 dash nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3 cups rhubarb, finely chopped

With pastry cutter blend the first 3 ingredients and press
into an ungreased 7" x 11" baking dish. 
In preheated oven, bake at 350 degrees for 10 minutes. 

Mix the rest of the ingredients and spoon onto the crust.  
Bake at 350 degrees for 35 minutes. Let cool to room temperature.  
Store leftovers in the refrigerator.
Serve with whipped or ice cream.

Want to know more about Rhubarb?  Check out this link to The Rhubarb Compendium.

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  1. Oh I love rhubarb! My favourite is my mum's rhubarb and apple crumble, delicious! Can't wait to try this recipe!

    Megan @ Storybook Love Affair

  2. We are also having rhubarb tonight! Rhubarb crumble - it's one of our favourites. Your recipe looks luscious as well!

  3. Oooooh...rhubarb crumble! Yum yum yum... I love crumbles with ice cream, and this one looks soooo delicious. I will have to make this for my gang here. Thanks for sharing :)

  4. Thanks so much for your recipe, I have rhubarb growing and wasn't sure what to do with it. Now I know. Cheers

    1. Christine, you may want to check with local gardeners to find out the best time to harvest rhubarb in your area. Here in North America, we harvest for the first 2-3 months of Spring. Remember the leaves are toxic and contain Oxalic Acid, and should NEVER be eaten. The stalks are completely safe to eat.

      Precautions for rhubarb gardening

      Trim leaves from stalk immediately.
      Don't use stalks from frost bitten plants.
      Wash the stalks well.
      Children should be taught to eat only the rhubarb stalks, preferably under supervision

  5. I'm so glad you posted this recipe Diane. I have so much rhubarb growing outside and have also never made anything with it before so was hoping to find some good ideas. This looks so delicious I wish I had a helping of it now!

    1. Sharon, this recipe is very easy and doesn't require much effort to make! It's a one bowl dish, I mean I make the crust in a large mixing bowl then press it into the baking dish. While the crust is baking, I use the same bowl and make the rhubarb filling. Easy, no mixers etc! Sometime I will post a couple more rhubarb recipes, in the mean time I have added a link (at the bottom of my post) to a great site that explains all about rhubarb and contains lots of recipes. Happy Baking! ~~ Diane

  6. This looks and sounds delicious - I'll be forwarding this to a few family members for sure :)

  7. That looks so delicious. I would love to make it, but my family doesn't like ruhbarb, they don't know what they are missing. Hmm, if I do go on vaca I'll print the recipe and make it at my sister's house. Yummy

  8. I've never had rhubarb! But now I want to try it. :)


Thank you for leaving a comment! I do read them all and will try to respond if I'm able. Please know that all comments are appreciated, I love to hear your thoughts on my posts! ~ Diane