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10 rhubarb recipes for spring

Rhubarb compote is delicious on vanilla ice cream. Strawberry rhubarb pie is a classic favorite. See if you find a new favorite among these offerings from Stir It Up! bloggers.

4. Rhubarb johnnycake

The Garden of Eating
Rhubarb johnnycake.

By Eve Fox, The Garden of Eating

Rhubarb johnnycake

2 cups sliced rhubarb
3 tablespoons raw sugar
1/4 teaspoons ground ginger
1 cup corn flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raw sugar
1 stick of unsalted butter – softened
2 eggs (use local, free range, organic if you can get 'em)
2 tablespoons sour cream
1 teaspoon pure vanilla extract

1. Preheat the oven to 350 degrees F. and grease a 9” springform pan.

2. Toss the sliced rhubarb with 3 tablespoons of sugar and the ginger. Set aside.In another bowl, whisk together the corn flour, baking powder, and salt.

3. In a separate bowl, beat 1/2 cup sugar with the butter until creamy. Beat in the eggs, sour cream and vanilla.

4. Add the corn flour mixture to the butter mixture and stir just enough to combine. Pour the batter into the cake pan. Arrange the rhubarb slices on top of the batter and sprinkle the top with a little sugar.

5. Bake for 45 minutes or until a toothpick comes out clean. Cool on a wire rack. Slice and serve. Goes great with vanilla ice cream or whipped cream.

See the full post on Stir It Up! 

4 of 10
Mark Sappenfield
Editor

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