Rhubarb is ready to be picked and used!

My backyard rhubarb is growing so well that I needed to come up with a few more ways to use it! Here are some baked goods. you can make for your family or share with the neighbours and friends. Have a wonderful weekend of baking and hopefully being outdoors.                                                                                                                                                                                                                                                                                  

Lemon Rhubarb Streusel Bundt Cake 

This light spring cake is perfect to enjoy with coffee or tea in the afternoon while watching the birds through the back window. It is also a nice cake to bake out on the grill to keep your kitchen cool. Yes while you are gardening keep the cake on the grill so you can keep on eye on it while doing yard work.

Makes 12 to 16 servings.

2 cups (500 mL) all purpose flour

1 1/2 tsp (7 mL) baking powder

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL)  salt

1/2 cup (125 mL) canola oil

3/4 cup (175 mL) granulated sugar

3 large eggs

1 tsp (5 mL) vanilla

1 tsp (5 mL) lemon zest

3 tbsp (45 mL) lemon juice

1/3 cup (75 mL) plain yogurt

Rhubarb Layer:

1 cup (250 mL) chopped fresh rhubarb 

1/3 cup (75 mL) granulated sugar

2 tbsp (30 mL) water

1 tbsp (15 mL) all purpose flour

Streusel Layer:

1/2 cup (125 mL) all purpose flour

1/4 cup (60 mL) packed light brown sugar

3 tbsp (45 mL) canola oil

Rhubarb Layer: In a saucepan, bring rhubarb, sugar, water and flour to a gentle simmer. Cover and cook for about 3 minutes or until softened. Uncover and cook for about 2 minutes or until thickened; set aside to cool.

Streusel Layer: In a small bowl, stir together flour and sugar. Drizzle oil in bowl and using fingers blend to form a crumbly mixture; set aside.

In a bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together oil with sugar until smooth. Whisk in eggs, one at a time until well combined. Whisk in vanilla and lemon zest. 

In a small bowl, whisk together yogurt and lemon.

Stir in 1/3 of the flour mixture into egg mixture, stirring well. Alternating with yogurt mixture stir in half of the yogurt and repeat once. Add remaining flour and stir until no streaks remain.

Spoon about half of the batter into a well greased bundt cake pan. Spoon rhubarb layer in the centre of the batter  . Spoon remaining batter over top and gently smooth top. Sprinkle Streusel layer over top and press in gently.

Bake in preheated 325 F (160 C) oven for about 40 minutes or until golden and cake tester inserted in centre comes out clean. Let cool and serve cake inverted upright and dust with icing sugar.

Grilling Variation: Set up your grill for indirect heat so temperature is around 325 F (160 C). (Heating one side of the grill to about medium and leaving the other side off is an easy way to reach that temperature) Once temperature is reached place cake pan on unlit side of grill. Close lid and let bake for about 45 minutes or until golden and cake tester inserted in centre comes out clean. 

If using a Weber grill you can use the MOM method which means leaving your centre burning off and keeping the two outer burners on medium. If the temperature is too high, reduce the temperature evenly on both sides to reach a grill temperature of 325F (160C). 

Please note: you may have to adjust the grill dials to keep the temperature steady.

If using a charcoal grill, light your charcoal on one side and set it to 325F (160 C) before adding your cake to the side of the grill with no charcoal to bake.

Rhubarb Brown Sugar Scones

Traditionally, scones have an egg in them but this version gets its richness from the addition of both butter and 35% whipping cream. With fresh cut rhubarb available in many back gardens this recipe can be made every morning after freshly picked rhubarb is had. Serve these up as is or enjoy them with fresh cut strawberries and cream or yogurt for breakfast or dessert!

Makes 12 scones.

2 cups (500 mL) all purpose flour

1/3 cup (75 mL) packed light brown sugar

1 tbsp (15 mL) baking powder

1/4 tsp (1 mL) salt

3/4 cup (175 mL) butter, cubed

1 1/2 cups (375 mL) chopped fresh rhubarb

1/2 cup (125 mL) 35% whipping cream

In a large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender or fingers cut butter into flour until crumbly mixture forms. Stir in rhubarb.

Drizzle in cream and toss with a fork to coat. Using your hands, gently knead and gather dough to bring it together. Divide it into 2 pieces and pat out each piece to about 3/4 inch (2 cm) thick round. Cut each round into 6 wedges and place onto parchment paper lined baking sheet.  Brush tops with just a little cream (usually what’s left in the measuring cup is enough) and sprinkle each scone with a little more brown sugar.

Bake in 400 F (200 C) oven for about 12 minutes or until golden and firm to the touch on top. Let cool slightly before enjoying. 

Tip: These are delicate scones and are meant to almost melt in your mouth. You can also enjoy them with a fork or spoon if they are too hot to handle in your hands.

Rhubarb Muffins

I love going into my backyard and harvesting rhubarb. It is a wonderful addition to muffins, scones and chutneys. With some cinnamon sugar on top these will be easy to enjoy warm out of the oven with your favourite cup of coffee and tea.

Makes 12 large muffins.

2 cups (500 mL) all purpose flour

3/4 cup (175 mL) granulated sugar

2 1/2 tsp (12 mL) baking powder

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) salt

1/2 cup (125 mL) butter 

1 cup (250 mL) 0% plain Greek yogurt

2 eggs

2 tsp (10 mL) vanilla

2 cups (500 mL) chopped fresh rhubarb

Cinnamon Sugar Topping:

2 tbsp (30 mL) granulated sugar

1/2 tsp (2 mL) ground cinnamon

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt; set aside.

In a microwaveable bowl, melt butter and let cool slightly. Whisk in yogurt, eggs and vanilla. Pour into flour mixture and start stirring gently. Add rhubarb and stir to distribute evenly. (The batter will be very thick)

Divide batter among 12 paper lined or greased muffin tins. 

Cinnamon Sugar Topping: Stir together sugar and cinnamon. Sprinkle over muffins and bake in 375 F (190 C) oven for about 18 minutes or until cake tester comes out clean.