Sharon's Recipes

JUNE: Rhubarb Kuchen

It’s rhubarb season and my rhubarb patch is starting to produce after 3 years. But my friend Mary’s is in full bloom and she told me to help myself. So I did, several times.


1 cup sugar
1/2 cup of soft butter
1 cup flour
1 tsp baking powder
pinch of salt
2 eggs
1/2 tsp vanilla

2 cups of Rhubarb, sliced 1/4 – 1/2 inch thick
1/2 cup of sugar
1/2 tsp cinnamon or cardamon
2 tsp fresh lemon juice

Grease a 9 inch cake pan with a removable bottom.
Preheat oven to 350 degrees.

First prepare the rhubarb. Place the rhubarb and sugar in a pan. Do not add liquid as, the rhubarb is loaded with moisture. Stir until it is just soft and the sugar is dissolved. Remove from heat. Add spice and lemon juice. Let cool.

Using an electric mixer, cream the sugar and butter until soft. Sift the flour, baking powder and salt and add to the butter mix in batches, scraping the bottom of the bowl.

Add the eggs one at a time. Then add the vanilla. Scrape the bottomof the bowl until the mixture isl smooth.

Pour the batter into the prepared pan and smooth out.

Now, drain the rhubarb through a sieve into a bowl. DO NOT DISCARD THE LIQUID.

Spread the rhubarb on top of the batter to within 1/2 inch of the sides. You may drizzle with 1 tablespoon of the liquid. Bake one hour or until set. Serve with hot coffee or vanilla ice cream.

Now here’s the EVIL part. Refrigerate the liquid. Mix with drinking water, seltzer, vodka, or gin. Who knows what trouble that will create. I will probably gain a few pounds just adding it to my drinking water while I sit here at the computer or work in the studio. It’s really yummy. Of course you could put it into ice cube trays and add it to a drink that way!!! Ice mold for a summer punch?

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