Many years ago, a gardener friend kindly brought over some rhubarb roots. He even planted them for us at the end of the garden. We didn’t have the heart to tell him that we’re not that fond of rhubarb.
We ignored it. One year we even tried to plow it under. Apparently rhubarb thrives on neglect because it has flourished.
Over the years we’ve become resigned to a healthy crop of rhubarb every single spring. We’ve even grown to like it – in moderation. I’m constantly on the lookout for new recipes so when I saw Lovella’s Simple Rustic Rhubarb Tart, I knew that I had found a winner. Even the name is appealing, not to mention the mouth-watering picture.
But, there was one problem. I checked the pantry and we were out of Tenderflake Lard.
No Tenderflake, no pastry.
It’s a rule that dates back to Great-Grandmother.
So, I checked out the latest addition to my recipe collection – Google. I typed in rhubarb recipes.
Oh. my. Overwhelming!
I came across one site that seemed to be an expert on rhubarb – The Rhubarb Compendium. Everything you’ve ever wanted to know about rhubarb: botanical information, varieties, history, festivals, how to force rhubarb in winter (do we want to know that??), not to mention the recipes. I would have to grow a garden full of rhubarb to keep up with the recipes.
I clicked on cobblers and this claim caught my eye, “I used to make rhubarb pie once in a blue moon. However, I came across a recipe that is not only EASIER than pie, it’s BETTER, too! Believe me!”
I was out of lard anyway, so I decided to give it a try.
Add 1 cup flour, 1 cup oatmeal
1 cup brown sugar
1 tsp cinnamon
1/2 cup melted butter (yes, I used margarine instead – it’s hard to shake my mother’s frugality. “Butter is for Christmas baking only” Use butter. I’m sure it would taste even better.)
Mix until crumbly and press half the mixture into a 9 by 9 greased pan.
Cover with 4 cups chopped rhubarb.
Combine 1 cup white sugar, 2 Tbsp cornstarch and 1 cup water in saucepan. Cook and stir until thickened.
Then add a few drops of red food colouring – if you have it. If you don’t, check your cupboards for leftover red sugar sprinkles – the kind you use for Christmas cookies. They work fine! Necessity is the mother of invention. It’s not like the Tenderflake family rule – my family has no rules for red food colouring.
Add a tsp of vanilla to the mixture and then pour over the rhubarb. It’s hot, so be careful – especially if you are trying to take a picture of it for your bogging friends. Blogging baking is so much more exciting.
Top with the remaining crumb mixture and bake at 350 degrees for 50 min or so.
Hot, bubbly, and smells so delicious!
Serve warm with a scoop of vanilla ice-cream.
The family verdict? It’s a keeper.
Now, I know for someone of you rhubarb season is almost over, but here on PEI it has only begun. So I need to go and add Tenderflake lard to my grocery list.
Lovella’s creation is next on the baking agenda!
Have a wonderful day!