This pie is simple to make and will satisfy the sweet tooth. Rhubarb pie was a specialty in Grandmas kitchen and this version, made as a cake, will bring back memories of summer. You will find yourself going back to this recipe time and again.
Surprisingly, my picky eater children absolutely adore rhubarb. I think it has something to do with the fact that they can just go pick it from outside and chew on it. They also like to see who can eat it without making a sour face. Whatever floats their boat, I guess. Haha!
Although rhubarb is technically a vegetable, it is most often used as a fruit. The most common way to use it is in pie. But rhubarb is versatile and can be used in cake, muffins, and many other baked goods. It can also be made into a sauce just like applesauce. It can be eaten raw but it does have a bite to it and most people do not care for it that way.
Recipe courtesy of Common Sense Homesteading.
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Quick Tip: Field-grown rhubarb’s peak season is April and May and it is available through the early summer.
Just a reminder, the leaves and tops of rhubarb are quite toxic. Warn children.