... exploring in my creativity further in 2017

05 December 2008


I love the look of rhubarb leaves - whether the yummy, edible, garden-variety rhubarb or these beautiful ornamental rhubarbs which grow so tall in British Columbia (and no doubt elsewhere). The one above, in Vancouver, was well over 12 feet tall!
Havi at Fluent Self recently had a blog post declaring she had nothing at all to say about rhubarb - which of course ended up with some discussion of rhubarb.
It reminds me of those times you tell yourself you're not going to think about something (or someone!) and that's all you can think about? Have you ever had that happen?
On Havi's comments, I mentioned that I have a great recipe for Rhubarb Mooncake and I have been encouraged (arm twisted) to join the rhubarbolution (word compliments of Diane Whiddon-Brown and Havi Brooks) and post it here. I hope all of those rhubarb lovers of you out there enjoy!! Everyone I know loves it.


 ½ cup shortening or butter 
1½ cups sugar 
1 egg 
1 tsp vanilla 
2 cups flour
I tsp baking soda
½ tsp salt 
1cup buttermilk 
2½ cups chopped rhubarb (@1/2 inch pieces) 
1 tbsp flour
¼ cup softened butter 
2 tsp cinnamon 
1 cup packed brown sugar 

Preheat oven to 350°F. Grease 9x13 inch cake pan. Cream shortening or butter together with sugar until smooth and creamy. Beat in egg and vanilla. Sift together flour, soda and salt, then add to creamed mixture alternating with the buttermilk, making 3 dry and 2 liquid additions. Toss rhubarb with the 1 tbsp of flour. Mix gently into the batter. Spoon into pan and smooth surface. For topping – combine butter, cinnamon and brown sugar. Sprinkle over batter. Bake for 45 minutes or until cake has risen, browned, comes away from the edge or a skewer inserted in the centre comes out clean. Surface will resemble the surface of the moon. Serves 18. From Homemaker’s Magazine.

Do you have any photos of lovely or unusual rhubarb leaves? (My own rhubarb in asleep under a light blanket of snow at the moment - so no photos of mine here today.) Any excellent rhubarb recipes to share? Rhubarb stories to tell us? Join the rhubarbolution!!!