Wednesday, May 29, 2019

Rhubarb and More Rhubarb

The rhubarb is growing by leaps and bounds. I have managed to make 2 of our favourite pies and I still have enough left over to make a cake and muffins tomorrow.

Thought I would share our favourite pie recipe with all of you tonight.

Rhubarb Sponge Pie

3 tbsp. butter
1 cup sugar
2 eggs, separated
2 heaping tbsp. flour
1/8 tsp. salt
2 cups chopped rhubarb
1 pie crust

Soften butter and stir with sugar, egg yolks, flour and salt. Beat whites until stiff. Add rhubarb to first mixture and stir until mixed. Fold beaten egg whites into this mixture. Fill pie shell and bake at 400 F about 50 min or until top browns.

Tomorrow I am going to make this rhubarb cake.

Rhubarb Cake

1 1/2 cups brown sugar
1 egg
1/2 cup shortening or butter
2 cups flour
1 1/2 cups chopped rhubarb
1 tsp. vanilla
1 tsp. soda dissolved in 1 cup sour milk

Mix and put in 9 X 13 greased and floured pan.

Mix together
1/2 cup sugar
1 tsp. cinnamon
1 tsp. softened butter.

Sprinkle this over top.

Bake 35 minutes at 350 F.

The cake will be used when I have the prayer shawl ministry ladies over on Monday.

Everybody have a wonderful evening.

God bless.


  1. I have the same thing at home. I need to get making one of your rhubarb cakes. I've still got your recipe from a previous post. The sponge pie sounds very interesting too.

    1. I thought I might have posted the cake recipe before!

      God bless.