I do not ever remember picking rhubarb in April! My neighbor offered me some rhubarb that is growing on the south side of her home, so it is well protected and gets plenty of sun. I had enough to make a pie “and” a cake!

Rhubarb is a perennial plant that grows from rhizomes. The large umbrella-like leaves are toxic as they contain oxalic acid which can affect the kidneys. It is considered a vegetable, but we typically use it as a fruit for pies, cakes, sauces and jams. The two recipes that I am sharing are family favorites.

When our kids were young, they would harvest the patch of rhubarb on the farm and it was sold to the Paul Mark jam or jelly factory in Fargo and the money they earned was used for the fair.

We no longer have the patch of rhubarb, as repeated flooding finally killed it off.

Rhubarb Custard Pie

2 Eggs 1 Tablespoon flour

2 Tablespoons milk 1 Teaspoon vanilla

1 1/2 Cups Sugar 3 Cups cut rhubarb

1/2 Teaspoon Nutmeg 1 Tablespoon butter

Beat eggs lightly; add milk, flour, sugar, nutmeg and vanilla.

Add rhubarb and stir well. Pour into 8″ unbaked pie shell, dot

with butter and bake 400 degrees for 50 minutes. Insert knife

in center of pie, if it comes out clean the pie is done. Keep

refrigerated, if you have any leftover!

Rhubarb Cake

1/2 Cup butter or margarine 2 Cups flour

3/4 Cup white sugar 1 Teaspoon baking soda

3/4 Cup brown sugar 1 Cup buttermilk or sour milk

1 Egg 2 Cups cut rhubarb

Cream butter and sugar, add egg. Blend in soda and add flour

alternately with the buttermilk. Stir in rhubarb. Pour into 9×13

greased cake pan. Blend 1/2 cup sugar with 1 teaspoon cinnamon

and sprinkle over the batter. Bake 325 degrees 30-40 minutes.

Serve with whipped topping or ice cream.

Questions or comments:

marlisz@aol.com