I love rhubarb, always have, always will, but it’s very difficult in Toronto to get rhubarb, fresh good rhubarb. One time at Loblaws, at the cash they asked me what are these and when I said rhubarb they asked me to spell it and still couldn’t find the code. That was very embarrassing for me. The lady at the cash didn’t mind at all that she didn’t know. How could anybody not know what rhubarb is???
Here is a rhubarb cake recipe that I loved from the moment it came out from the oven and it was gone in 2 days and I was the only person who ate it, then I made another one. First I made it with fresh rhubarb and the second time I used frozen. The cake with frozen rhubarb was much juicier. I loved it way better, but it is up to you!
Rhubarb Bar Cookies
1 cup flour
½ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup softened butter
1 beaten egg
1 tablespoon milk (that i did not use)
2 cups peeled finely diced rhubarb
1 (3-ounce) small package strawberry Jell-O
1 cup sugar
½ cup flour
½ teaspoon cinnamon
½ cup softened butter
Mix the flour with sugar, baking powder and salt and cut in the softened butter, until the mixture is crumbly. I used a fork, takes only about 5 minutes or so. Then add beaten egg to the mixture and stir thoroughly.
Spray a 9 inch by 9 inch baking pan with non stick cooking spray and spread the mixture out in the bottom of the pan. Sprinkle the diced rhubarb over the top and sprinkle the Jell-O powder over that.
Mix together sugar, flour and cinnamon, cut in softened butter and use the fork to make it crumbly. When it´s ready scatter the crumb mixture over the top of the pan.
Bake 350 F for 45 minutes or until rhubarb is cooked trough and the topping is nice and brown.
Cool in the pan on a wire rack. When the cookie bars are thoroughly cool, cut them into brownie sized pieces.
You can serve them warm, room temperature or chilled. I loved it better when it was chilled. Totally yummy. I also tried this recipe with plum and apples and also made apple and raspberry bar cookies.
This is the winner recipe that you can use for every cake, using whatever fruits you want. Delishh!