Rhubarb Crisp

It is even better if you add fresh or thawed strawberries. Play with proportions of fruit to rhubarb depending on your personal taste.

6 medium length stalks rhubarb
(2-3 cups strawberries-optional. If using berries, cut back on rhubarb)
1 cup whole wheat fine flour
½ cup sugar
¼ tsp salt
½ tsp nutmeg
½ tsp cinnamon
¼ cup (1 stick) cold butter

Mix dry ingredients in a bowl
Grate cold butter into mixture and knead with fingers until you have a nice crumbly consistency.
Place rhubarb and fruit in a deep pie dish or small casserole dish and sprinkle with a few tablespoons of sugar.
Pour topping over fruit and bake at 375 for about 40 minutes.
Serve warm or cold with vanilla ice cream or a lightly sweetened whipped cream or enjoy on its own.


Rhubarb Cake

½ cup butter or canola oil (or a mix of the two)
¾ cup sugar
3 large eggs
1 ½ cups whole wheat pastry flour
1 T baking powder
¼ tsp salt
½ cup milk
1 tsp vanilla extract
2 ½ cups chopped rhubarb (about 4 stalks)

Cream the butter and sugar.
Add eggs one at a time.
In a separate bowl, sift dry ingredients.
Combine milk and vanilla in a cup. Alternate adding the dry and wet ingredients to the butter mixture, beating well after each addition
Stir in rhubarb chunks.
Pour into a greased and floured 7×11 non-reactive baking dish.
Bake @ 350 for about 40 minutes or until inserted knife comes out clean.