This end of season rhubarb recipe was an easy dessert to make with items I had on hand. Any complimentary fruits and spices can be used. Enjoy with your favorite toppings.
It’s that time of year when frost is near and the end of rhubarb season is here.
So, I took advantage of those last stalks and made up a microwave cobbler recipe.
Here is the recipe guide I pioneered:
- Freeze dried Pears
- Freeze dried Raspberries
- 2 large tablespoons maple syrup (or to your taste)
- 1 stevia tablet
- Hot water
After harvesting, washing, and cutting the rhubarb, add your additional fruits of choice to your rhubarb. I used Thrive Life freeze dried pears and raspberries. Then add your sweeteners. I used maple syrup and one stevia tablet making sure there is enough water to dissolve the stevia tablet and to microwave the fruit. Also, I had enough water to reconstitute my freeze dried fruits. Next, add spices to taste and microwave on high until the rhubarb is tender
For the topping, melt 5 T of butter in the microwave and mix in enough rye to coat the rye with butter and not have it too dry. Microwave on power 8 for for 3 minutes. Check the browning after 2 minutes has passed. You can microwave more to try and “crisp” up the rye but be careful not to get it too brown.
Put your fruit mixture in a small casserole dish and add the rye topping. Your topping can remain on top or you can choose to mix it in. Microwave on power 8 for 3 minutes. Check your dessert and decide if it should be microwaved a bit more.
This was an easy dessert to make with items I had on hand. Any complimentary fruits and spices can be used. You could use oatmeal instead of rye and choose to make more or less of the topping to suit your needs. You could even combine rye and oats. This would be a great recipe if you happen to have rhubarb in your freezer from your summer harvest!
Enjoy your dessert with your favorite toppings. Whipped cream, ice cream, chocolate sauce, or caramel sauce. Also, nuts would be a nice addition either cooked in or as a topping. Have fun customizing your own microwave cobbler. Don’t be afraid to experiment. You get to eat the results and can improve your personal recipe next time around!
Just remember to write your recipe down.
Easy to make rhubarb cake and topping that will become a repeat favorite of yours.
Sharing this recipe brings back lots of memories. Memories of friends enjoying this dessert. Special memories of how I came across this recipe.
My Grandma Novella just had to have the new Saline County (Illinois) Homemakers Extension Association cookbook. Granny was so excited about this cookbook that both my sister and I purchased one while visiting. I have found many good recipes in this cookbook and find it is a go to resource when looking for a recipe to try. For historical reference, I have included a picture listing the association board members.
This page also gives you an idea where Saline County is located in beautiful Southern Illinois.
As promised in a previous post, I am sharing this recipe. It is super easy to make and rather than an icing has a topping. I hope you and yours will enjoy this as much as we have, and that this becomes a repeat favorite of yours. Folks who typically don’t like rhubarb will like this!
It is always a good idea to read a new recipe through all the way before making it. Follow the directions by mixing the starred ingredients first. For the buttermilk, I always make my own with 1 tablespoon lemon juice per cup of milk and let stirred mixture set 5 minutes. Note: this recipe calls for 2 cups of buttermilk. I also want to point out that this is a large recipe–use a large mixing bowl. Rather than using an 8×8 and 9×13 pan, I have used a large roasting pan to make one cake. You could choose to make whatever sizes of cakes you have pans for. While the cake is baking, I like to mix the topping so it is ready when I need it. Butter is not a listed ingredient, but you would have caught that when you read the recipe before making it. When you pull the cake from the oven and find it is done, gently and slowly rub the stick of butter across the top of the cake. Then, add your already prepared topping. This rhubarb cake is great warm or cold!
I had planned to make this cake and take a picture to show you, but I’m waiting for my rhubarb to grow back. We shared our rhubarb with my mother-in-law to make her rhubarb freezer jam. What is your favorite recipe using rhubarb?