Rhubarb on PHC

Serene said:

http://www.elabs7.com/ct.html?rtr=on&s=fj6,3xtu,dv,7bbj,3cq7,gsh3,c1za

THIS WEEK'S SHOW: CORROSIVE, NEPHROTOXIC, AND DELICIOUS

June 2, 2007

This week on A Prairie Home Companion we're headed down to the Rhubarb
Festival in Lanesboro, Minnesota. Where, with a few samples of the
coveted "BeeBopAreeBop" recipe, we'll pucker the pie holes of purists
from Pigeon Falls to Plainfield. Joining us, Texas honky-tonk legend Joe
Ely with guitarist Rob Gjersoe, local ladies The Rhubarb Sisters will
sing some songs about the beloved Rheum, plus long-time duo Bob Bovee
and Gail Heil will pitch in a tune or two, and Rich Dworsky and The
Guy's All-Star Shoe Band will kick up a cloud of dust out on the
Lanesboro softball field. Also with us, The Royal Academy of Radio
Acting: Tim Russell, Sue Scott, and Tom Keith, The News from Lake
Wobegon, and much more coming up this Saturday on A Prairie Home Companion.

Thanks, Serene! I called my parents and let them know this is going on.
Lanesboro isn't that far from where I grew up and my dad is a rhubarb nut.

zipporah said:

Serene said:

http://www.elabs7.com/ct.html?rtr=on&s=fj6,3xtu,dv,7bbj,3cq7,gsh3,c1za

THIS WEEK'S SHOW: CORROSIVE, NEPHROTOXIC, AND DELICIOUS

June 2, 2007

This week on A Prairie Home Companion we're headed down to the Rhubarb
Festival in Lanesboro, Minnesota. Where, with a few samples of the
coveted "BeeBopAreeBop" recipe, we'll pucker the pie holes of purists
from Pigeon Falls to Plainfield. Joining us, Texas honky-tonk legend
Joe Ely with guitarist Rob Gjersoe, local ladies The Rhubarb Sisters
will sing some songs about the beloved Rheum, plus long-time duo Bob
Bovee and Gail Heil will pitch in a tune or two, and Rich Dworsky and
The Guy's All-Star Shoe Band will kick up a cloud of dust out on the
Lanesboro softball field. Also with us, The Royal Academy of Radio
Acting: Tim Russell, Sue Scott, and Tom Keith, The News from Lake
Wobegon, and much more coming up this Saturday on A Prairie Home
Companion.

Thanks, Serene! I called my parents and let them know this is going on.
Lanesboro isn't that far from where I grew up and my dad is a rhubarb nut.

I just finished off a Rhubarb Custard Cake. I went up
to my friend's place in the country a couple of weeks
ago and she let me pick some of her rhubarb. I ended up
with 8 cups of chopped 'barb. I still have 4 cups in the
freezer for later. May try a new recipe for Lithuanian
Rhubarb Cake, sort of like a "kuchen" with a cookie-like
bottom crust then topped with the 'barb and then a custard
mixture poured over it. It sounds similar to a plum/peach
kuchen recipe I have made a number of times.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Kate Connally said:

I just finished off a Rhubarb Custard Cake. I went up
to my friend's place in the country a couple of weeks
ago and she let me pick some of her rhubarb. I ended up
with 8 cups of chopped 'barb. I still have 4 cups in the
freezer for later. May try a new recipe for Lithuanian
Rhubarb Cake, sort of like a "kuchen" with a cookie-like
bottom crust then topped with the 'barb and then a custard
mixture poured over it. It sounds similar to a plum/peach
kuchen recipe I have made a number of times.

Recipe please Kate? I grow rhubarb in my garden🙂

Yesterday, my wife processed a mess of rhubarb that we got up in the
Blue Ridge for juice. When we sampled the results (with ginger ale),
I
came up with an idea for a rhubarb cocktail. " The Hey, Rube" which
could surpass "The Cosmopolitan", a cranberry juice cocktail. And it
would not be from the Bog.

T.

Ophelia said:

Kate Connally said:

I just finished off a Rhubarb Custard Cake. I went up
to my friend's place in the country a couple of weeks
ago and she let me pick some of her rhubarb. I ended up
with 8 cups of chopped 'barb. I still have 4 cups in the
freezer for later. May try a new recipe for Lithuanian
Rhubarb Cake, sort of like a "kuchen" with a cookie-like
bottom crust then topped with the 'barb and then a custard
mixture poured over it. It sounds similar to a plum/peach
kuchen recipe I have made a number of times.

Recipe please Kate? I grow rhubarb in my garden🙂

Okay, here they are. However, I see I was slightly mistaken
about the Lithuanian Rhubarb Cake, the topping is not custard-
like, but it still sounds great. Actually I might change it
slightly to be more like my Peach Kuchen recipe which does
have a custard topping.

RHUBARB CUSTARD CAKE

1 box yellow cake mix (for 2 layers)
4 cups cut rhubarb, in ½" dice
1 cup sugar
2 cups whipping cream

Make cake batter according to package directions and pour into greased
and floured 9"x13" cake pan. Scatter the prepared rhubarb evenly over
batter. Sprinkle the sugar evenly over the rhubarb. Pour the whipping
cream over all of it. Bake at 350F for about 45-55 minutes, until cake
portion tests done. What happens is the fruit, sugar, and whipping
cream sink to the bottom of the batter and make this yummy creamy
custardy layer. To die for. When you cut and serve it, flip it over
and serve custard side up. Store in the fridge. (From Barb Schaller)

LITHUANIAN RHUBARB CAKE

1/2 c. butter
1 c. sugar
1/2 tsp. soda
3 c. flour

Melt butter gently. Meanwhile, mix sugar, baking soda, and flour. Add
butter and crumble. Divide in half and press ½ out to line bottom of 9"
square pan.

Filling:
5 tbsp. flour
1/4 tsp. salt
1 1/2 c. sugar
4 c. rhubarb (2 lbs.), cut in 1" pieces

Combine ingredients, except rhubarb. When mixed, pour over rhubarb and
toss to coat well. Place in pan with crumb crust and sprinkle remaining
crust on top. Bake 1 hour in preheated 350F oven. Sprinkle with
powdered sugar and cut in squares and serve. May be served with ice
cream. (By Joe Ames)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Kate Connally said:

Quoted message said:

Recipe please Kate? I grow rhubarb in my garden🙂

Okay, here they are. However, I see I was slightly mistaken
about the Lithuanian Rhubarb Cake, the topping is not custard-
like, but it still sounds great. Actually I might change it
slightly to be more like my Peach Kuchen recipe which does
have a custard topping.

Thank you very much🙂)))

<great recipes clipped>

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

Kate Connally said:

I just finished off a Rhubarb Custard Cake. I went up
to my friend's place in the country a couple of weeks
ago and she let me pick some of her rhubarb. I ended up
with 8 cups of chopped 'barb. I still have 4 cups in the
freezer for later. May try a new recipe for Lithuanian
Rhubarb Cake, sort of like a "kuchen" with a cookie-like
bottom crust then topped with the 'barb and then a custard
mixture poured over it. It sounds similar to a plum/peach
kuchen recipe I have made a number of times.

Recipe please Kate? I grow rhubarb in my garden🙂

Okay, here they are. However, I see I was slightly mistaken
about the Lithuanian Rhubarb Cake, the topping is not custard-
like, but it still sounds great. Actually I might change it
slightly to be more like my Peach Kuchen recipe which does
have a custard topping.

RHUBARB CUSTARD CAKE

1 box yellow cake mix (for 2 layers)
4 cups cut rhubarb, in ½" dice
1 cup sugar
2 cups whipping cream

Make cake batter according to package directions and pour into greased
and floured 9"x13" cake pan. Scatter the prepared rhubarb evenly over
batter. Sprinkle the sugar evenly over the rhubarb. Pour the whipping
cream over all of it. Bake at 350F for about 45-55 minutes, until cake
portion tests done. What happens is the fruit, sugar, and whipping
cream sink to the bottom of the batter and make this yummy creamy
custardy layer. To die for. When you cut and serve it, flip it over
and serve custard side up. Store in the fridge. (From Barb Schaller)

LITHUANIAN RHUBARB CAKE

1/2 c. butter
1 c. sugar
1/2 tsp. soda
3 c. flour

Melt butter gently. Meanwhile, mix sugar, baking soda, and flour. Add
butter and crumble. Divide in half and press ½ out to line bottom of 9"
square pan.

Filling:
5 tbsp. flour
1/4 tsp. salt
1 1/2 c. sugar
4 c. rhubarb (2 lbs.), cut in 1" pieces

Combine ingredients, except rhubarb. When mixed, pour over rhubarb and
toss to coat well. Place in pan with crumb crust and sprinkle remaining
crust on top. Bake 1 hour in preheated 350F oven. Sprinkle with
powdered sugar and cut in squares and serve. May be served with ice
cream. (By Joe Ames)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

I've wanted to try this but I normally don't use cake mixes. Could it be
made with a scratch cake?

--
Helen
in
FERGUS/HARLINGEN

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I've wanted to try this but I normally don't use cake mixes. Could it be

made with a scratch cake?

Oh! I jolly well hope so. I hadn't thought of that. I always make cake
from 'scratch'

I am sure it would be ok. Anyway, that is how I shall make mine.

Kate Connally said:

Ophelia said:

Kate Connally wrote:

Quoted message said:

Quoted message said:

I just finished off a Rhubarb Custard Cake. I went up
to my friend's place in the country a couple of weeks
ago and she let me pick some of her rhubarb. I ended up
with 8 cups of chopped 'barb. I still have 4 cups in the
freezer for later. May try a new recipe for Lithuanian
Rhubarb Cake, sort of like a "kuchen" with a cookie-like
bottom crust then topped with the 'barb and then a custard
mixture poured over it. It sounds similar to a plum/peach
kuchen recipe I have made a number of times.

Quoted message said:

Recipe please Kate? I grow rhubarb in my garden🙂

Okay, here they are. However, I see I was slightly mistaken
about the Lithuanian Rhubarb Cake, the topping is not custard-
like, but it still sounds great. Actually I might change it
slightly to be more like my Peach Kuchen recipe which does
have a custard topping.

RHUBARB CUSTARD CAKE

1 box yellow cake mix (for 2 layers)
4 cups cut rhubarb, in ½" dice
1 cup sugar
2 cups whipping cream

Make cake batter according to package directions and pour into greased
and floured 9"x13" cake pan. Scatter the prepared rhubarb evenly over
batter. Sprinkle the sugar evenly over the rhubarb. Pour the whipping
cream over all of it. Bake at 350F for about 45-55 minutes, until cake
portion tests done. What happens is the fruit, sugar, and whipping
cream sink to the bottom of the batter and make this yummy creamy
custardy layer. To die for. When you cut and serve it, flip it over
and serve custard side up. Store in the fridge. (From Barb Schaller)

LITHUANIAN RHUBARB CAKE

1/2 c. butter
1 c. sugar
1/2 tsp. soda
3 c. flour

Melt butter gently. Meanwhile, mix sugar, baking soda, and flour. Add
butter and crumble. Divide in half and press ½ out to line bottom of 9"
square pan.

Filling:
5 tbsp. flour
1/4 tsp. salt
1 1/2 c. sugar
4 c. rhubarb (2 lbs.), cut in 1" pieces

Combine ingredients, except rhubarb. When mixed, pour over rhubarb and
toss to coat well. Place in pan with crumb crust and sprinkle remaining
crust on top. Bake 1 hour in preheated 350F oven. Sprinkle with
powdered sugar and cut in squares and serve. May be served with ice
cream. (By Joe Ames)

--
Kate Connally

This is the same recipe as the rhubarb cake recipe Barb posted a few
years ago. It is delicious.

N.

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I've wanted to try this but I normally don't use cake mixes. Could it
be

made with a scratch cake?

Oh! I jolly well hope so. I hadn't thought of that. I always make
cake from 'scratch'

I am sure it would be ok. Anyway, that is how I shall make mine.

Here is the recipe I'm going to try. I worked it out with weight watchers
recipe builder.

MY RHUBARB CUSTARD CAKE

cakes
POINTS® Value: 4
Servings: 18

Ingredients
a.. 1 1/2 cup all-purpose flour
b.. 3/4 cup McNeil Nutritionals (U.S.) SPLENDA No Calorie Sweetener
c.. 1 tsp baking soda
d.. 1/2 tsp table salt
e.. 1 large egg(s)
f.. 1 cup low-fat milk
g.. 1 Tbsp white vinegar
h.. 1/4 cup sunflower oil
i.. 1 tsp vanilla extract
j.. 4 cup rhubarb
k.. 1 cup McNeil Nutritionals (U.S.) SPLENDA No Calorie Sweetener
l.. 2 cup heavy whipping cream

Combine flour, SPLENDA* Granular, baking soda and salt in bowl. Add egg,
milk, oil and vanilla. Beat at medium speed of mixer until smooth, about 1
minute.

turn into greased and floured 9x13² pan. Dump the chopped rhubarb on top
of the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the
whipping cream (unwhipped) over the sugar. Bake at 350° for 50-60 minutes,
until cake springs back when lightly touched. Cream, sugar, and rhubarb
sink to bottom, forming a custard layer.

--
Helen
in
FERGUS/HARLINGEN

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here is the recipe I'm going to try. I worked it out with weight watchers
recipe builder.

MY RHUBARB CUSTARD CAKE

<recipe saved>

Thanks Helen🙂))

MOMPEAGRAM said:

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

Kate Connally wrote:

>I just finished off a Rhubarb Custard Cake. I went up
>to my friend's place in the country a couple of weeks
>ago and she let me pick some of her rhubarb. I ended up
>with 8 cups of chopped 'barb. I still have 4 cups in the
>freezer for later. May try a new recipe for Lithuanian
>Rhubarb Cake, sort of like a "kuchen" with a cookie-like
>bottom crust then topped with the 'barb and then a custard
>mixture poured over it. It sounds similar to a plum/peach
>kuchen recipe I have made a number of times.

Recipe please Kate? I grow rhubarb in my garden🙂

Okay, here they are. However, I see I was slightly mistaken
about the Lithuanian Rhubarb Cake, the topping is not custard-
like, but it still sounds great. Actually I might change it
slightly to be more like my Peach Kuchen recipe which does
have a custard topping.

RHUBARB CUSTARD CAKE

1 box yellow cake mix (for 2 layers)
4 cups cut rhubarb, in ½" dice
1 cup sugar
2 cups whipping cream

Make cake batter according to package directions and pour into greased
and floured 9"x13" cake pan. Scatter the prepared rhubarb evenly over
batter. Sprinkle the sugar evenly over the rhubarb. Pour the whipping
cream over all of it. Bake at 350F for about 45-55 minutes, until cake
portion tests done. What happens is the fruit, sugar, and whipping
cream sink to the bottom of the batter and make this yummy creamy
custardy layer. To die for. When you cut and serve it, flip it over
and serve custard side up. Store in the fridge. (From Barb Schaller)

LITHUANIAN RHUBARB CAKE

1/2 c. butter
1 c. sugar
1/2 tsp. soda
3 c. flour

Melt butter gently. Meanwhile, mix sugar, baking soda, and flour. Add
butter and crumble. Divide in half and press ½ out to line bottom of 9"
square pan.

Filling:
5 tbsp. flour
1/4 tsp. salt
1 1/2 c. sugar
4 c. rhubarb (2 lbs.), cut in 1" pieces

Combine ingredients, except rhubarb. When mixed, pour over rhubarb and
toss to coat well. Place in pan with crumb crust and sprinkle remaining
crust on top. Bake 1 hour in preheated 350F oven. Sprinkle with
powdered sugar and cut in squares and serve. May be served with ice
cream. (By Joe Ames)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

I've wanted to try this but I normally don't use cake mixes. Could it be
made with a scratch cake?

Of course, but I think a good quality cake mix is
much easier and tastes as good. I always by Betty
Crocker or Duncan Hines.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Nancy2 said:

Kate Connally said:

Ophelia said:

Kate Connally wrote:

Quoted message said:

>I just finished off a Rhubarb Custard Cake. I went up
>to my friend's place in the country a couple of weeks
>ago and she let me pick some of her rhubarb. I ended up
>with 8 cups of chopped 'barb. I still have 4 cups in the
>freezer for later. May try a new recipe for Lithuanian
>Rhubarb Cake, sort of like a "kuchen" with a cookie-like
>bottom crust then topped with the 'barb and then a custard
>mixture poured over it. It sounds similar to a plum/peach
>kuchen recipe I have made a number of times.

Quoted message said:

Recipe please Kate? I grow rhubarb in my garden🙂

Okay, here they are. However, I see I was slightly mistaken
about the Lithuanian Rhubarb Cake, the topping is not custard-
like, but it still sounds great. Actually I might change it
slightly to be more like my Peach Kuchen recipe which does
have a custard topping.

RHUBARB CUSTARD CAKE

1 box yellow cake mix (for 2 layers)
4 cups cut rhubarb, in ½" dice
1 cup sugar
2 cups whipping cream

Make cake batter according to package directions and pour into greased
and floured 9"x13" cake pan. Scatter the prepared rhubarb evenly over
batter. Sprinkle the sugar evenly over the rhubarb. Pour the whipping
cream over all of it. Bake at 350F for about 45-55 minutes, until cake
portion tests done. What happens is the fruit, sugar, and whipping
cream sink to the bottom of the batter and make this yummy creamy
custardy layer. To die for. When you cut and serve it, flip it over
and serve custard side up. Store in the fridge. (From Barb Schaller)

LITHUANIAN RHUBARB CAKE

1/2 c. butter
1 c. sugar
1/2 tsp. soda
3 c. flour

Melt butter gently. Meanwhile, mix sugar, baking soda, and flour. Add
butter and crumble. Divide in half and press ½ out to line bottom of 9"
square pan.

Filling:
5 tbsp. flour
1/4 tsp. salt
1 1/2 c. sugar
4 c. rhubarb (2 lbs.), cut in 1" pieces

Combine ingredients, except rhubarb. When mixed, pour over rhubarb and
toss to coat well. Place in pan with crumb crust and sprinkle remaining
crust on top. Bake 1 hour in preheated 350F oven. Sprinkle with
powdered sugar and cut in squares and serve. May be served with ice
cream. (By Joe Ames)

--
Kate Connally

This is the same recipe as the rhubarb cake recipe Barb posted a few
years ago. It is delicious.

N.

Uh, if you note the end of the recipe is does say it's
from Barb Schaller. :-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MOMPEAGRAM said:

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia wrote:

>Kate Connally wrote:
>
>
>>I just finished off a Rhubarb Custard Cake. I went up
>>to my friend's place in the country a couple of weeks
>>ago and she let me pick some of her rhubarb. I ended up
>>with 8 cups of chopped 'barb. I still have 4 cups in the
>>freezer for later. May try a new recipe for Lithuanian
>>Rhubarb Cake, sort of like a "kuchen" with a cookie-like
>>bottom crust then topped with the 'barb and then a custard
>>mixture poured over it. It sounds similar to a plum/peach
>>kuchen recipe I have made a number of times.
>
>
>Recipe please Kate? I grow rhubarb in my garden🙂

Okay, here they are. However, I see I was slightly mistaken
about the Lithuanian Rhubarb Cake, the topping is not custard-
like, but it still sounds great. Actually I might change it
slightly to be more like my Peach Kuchen recipe which does
have a custard topping.

RHUBARB CUSTARD CAKE

1 box yellow cake mix (for 2 layers)
4 cups cut rhubarb, in ½" dice
1 cup sugar
2 cups whipping cream

Make cake batter according to package directions and pour into greased
and floured 9"x13" cake pan. Scatter the prepared rhubarb evenly over
batter. Sprinkle the sugar evenly over the rhubarb. Pour the whipping
cream over all of it. Bake at 350F for about 45-55 minutes, until cake
portion tests done. What happens is the fruit, sugar, and whipping
cream sink to the bottom of the batter and make this yummy creamy
custardy layer. To die for. When you cut and serve it, flip it over
and serve custard side up. Store in the fridge. (From Barb Schaller)

LITHUANIAN RHUBARB CAKE

1/2 c. butter
1 c. sugar
1/2 tsp. soda
3 c. flour

Melt butter gently. Meanwhile, mix sugar, baking soda, and flour. Add
butter and crumble. Divide in half and press ½ out to line bottom of
9" square pan.

Filling:
5 tbsp. flour
1/4 tsp. salt
1 1/2 c. sugar
4 c. rhubarb (2 lbs.), cut in 1" pieces

Combine ingredients, except rhubarb. When mixed, pour over rhubarb and
toss to coat well. Place in pan with crumb crust and sprinkle
remaining crust on top. Bake 1 hour in preheated 350F oven. Sprinkle
with powdered sugar and cut in squares and serve. May be served with
ice cream. (By Joe Ames)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

I've wanted to try this but I normally don't use cake mixes. Could it
be made with a scratch cake?

Of course, but I think a good quality cake mix is
much easier and tastes as good. I always by Betty
Crocker or Duncan Hines.

Kate

As I mentioned. I rarely make mixes. I prefer the taste of home baked.

I found a recipe and I can control the sugar a little when making my own
cake.

Helen

On Tue, 05 Jun 2007 13:37:26 -0700, Nancy2 <[email hidden]>

Quoted message said:

This is the same recipe as the rhubarb cake recipe Barb posted a few
years ago. It is delicious.

I made it once... I followed the recipe and it was way too sweet for
me. Once was enough! My family doesn't like cake, it didn't change
their minds on the subject and I'm not going to eat an entire cake by
myself.

--
See return address to reply by email