We wanted to share the ultimate Canadian Rhubarb Recipe with our readers. We had visitors from Ontario bring some delicious rhubarb with them and it is a delight to bake with. It is also in season at the moment.
Rhubarb plant has a long stock or stem with large triangular leaves. The stocks can be light to dark green or rose to strawberry red. The stock is the part of the plant we use to bake many delicious rhubarb deserts. Rhubarb is one of the first food plants to be ready for harvest, usually in mid to late Spring (April/May in Canada).
Rhubarb can be used in as a substitute where a tart taste is needed in a recipe.
Base – Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.
Topping – In a saucepan mix together apples, rhubarb cinnamon. I didn’t add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.
Bake at 350F or 180C for about 55 – 65 min. Cool in baking dish for 10 minutes.
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