With all of the rain we have had recently the rhubarb is doing well.
I haven’t had much of a crop for the last few years because of cold springs and drought, so it is nice to finally have some good rhubarb to make some old favourites. A few of our readers are looking for specific rhubarb recipes. If you happen to have the ones they are looking for, send them to TEAM Resources at the Western Producer or e-mail: TEAM@producer.com.
Cinnamon candy rhubarb cake
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Dear TEAM: I have lost a good recipe. It was for a rhubarb cake with cinnamon and cinnamon hearts in it. If anyone is familiar with this recipe I would like to get it again. – L.W., Sundre, Alta.
Dear L.W.: I don’t have the specific recipe that you are looking for but many rhubarb cake recipes do contain cinnamon. This recipe could be adapted by replacing 1/2 cup (125 mL) of the sugar and half of the cinnamon with one cup (250 mL) of cinnamon heart candies. For the topping, 1/2 cup (125 mL) cinnamon heart candies could be added to the nuts and coconut.
German rhubarb cake
1/2 cup shortening 125 mL
11/2 cups brown sugar 375 mL
1 egg
1 teaspoon cinnamon 5 mL
1/4 teaspoon allspice 1 mL
1/4 teaspoon cloves 1 mL
1 teaspoon vanilla 5 mL
1/2 teaspoon salt 2 mL
2 cups finely chopped rhubarb 500 mL
2 cups plus 2 tablespoons 530 mL
flour
1 teaspoon baking soda 5 mL
1 cup buttermilk or soured milk 250 mL
Topping:
1/2 cup sugar 125 mL
1 teaspoon cinnamon 5 mL
1/2 cup chopped nuts 125 mL
1/2 cup coconut 125 mL
Mix shortening, brown sugar, egg, cinnamon, allspice, cloves, vanilla and salt well, then add rhubarb and set aside.
In a separate bowl, mix flour and soda alternately. Add flour and buttermilk and cinnamon or heart candies to first ingredients. Mix well and pour batter in a greased nine x 13 inch (22 x 33 cm) pan. Combine topping ingredients and sprinkle on batter. Bake in a 350 F (180 C) oven for 40 minutes.
More on rhubarb
Dear TEAM: I was wondering if you have a recipe for rhubarb sour cream pie? – D.H., Medicine Hat, Alta.
Dear D.H.: This is a good sour cream rhubarb pie that comes from the Nabob Foods Time-honoured Recipes of the Canadian West cookbook. I hope you enjoy it.
Sour cream rhubarb pie
11/2 cups chopped rhubarb 375 mL
1 unbaked 9 inch (22 cm) pie shell 11/2 cups brown sugar 375 mL
1 tablespoon flour 15 mL
1 cup sour cream 250 mL
3 eggs, separated
6 tablespoons granulated sugar 90 mL
Place rhubarb in unbaked pie shell. Mix brown sugar and flour well.
Blend in sour cream until smooth. Add well-beaten egg yolks; pour over rhubarb. Bake at 350 F (180 C) for one hour.
Beat egg whites until foamy. Gradually add granulated sugar until egg whites form stiff straight peaks. Cool the baked pie for a few minutes; cover with meringue. Return to oven to brown.
Quick strawberry rhubarb cake
4 cups rhubarb cut into 1 L
1 inch (2.5 cm) pieces
1 package strawberry Jello mix 85 g
1/2-1 cup white sugar 125-250 mL
1 package yellow cake mix 515 g
1 cup water 250 mL
Spread about rhubarb pieces in nine x 13 (22 x 33 cm) pan. Sprinkle with dry Jello powder as evenly as possible. Sprinkle sugar over that. Next layer is the cake mix (straight out of the box). Last pour water over everything. This should be done as evenly as possible, dampening as much of the cake mix powder as you can. Cover with foil and bake at 350 F (180 C) for about 30 minutes.
This is good served warm or cold with some whipped cream on top.
Elephant ears
Dear TEAM: I would like to find a recipe for elephant ears, a deep fried doughnut that is flat, about eight inches (20 cm) in diameter and served with cinnamon and sugar or fruit and whipped cream. – E. R., North Battleford, Sask.
Dear E.R.: Elephant ears are also known as Beaver Tails. They are basically a ball of bread dough that is stretched into an elephant ear or beaver tail shape and then deep fried and served with a variety of toppings such as sugar and cinnamon, cheese, salsa, jam or fruit. The beaver tails are well known in the Ottawa area where a creative entrepreneur has made a successful business of selling the hot dough treats.
Elephant ears or beaver tails
1/2 cup warm water 125 mL
3 packages active dry yeast 33 mL
(63/4 teaspoons)
1 teaspoon sugar 5 mL
1/3 cup white sugar 75 mL
1 cup warm milk 250 mL
1 teaspoon vanilla extract 5 mL
2 eggs
1/3 cup vegetable oil 75 mL
5 cups whole wheat flour, 1.25 L
or as needed
11/2 teaspoons salt 7 mL
1 quart oil for frying 1 L
2 cups white sugar, 500 mL
or as needed
1 teaspoon ground cinnamon 5 mL
(optional)
In a large bowl, stir together the yeast, warm water and one teaspoon (five mL) sugar. Let stand until slightly foamy, about five minutes.
When the yeast is foamy, add the other 1/3 cup (75 mL) of sugar, milk, vanilla, eggs and oil and stir until smooth. Mix in about three cups (750 mL) of the flour and the salt, stirring with a spoon, then gradually add more flour, turning the dough out onto a floured surface when it is firm enough to handle. Knead for five to eight minutes, adding flour as needed to form a firm elastic dough. Place dough in a greased bowl, and cover. Let rise until doubled, about 30-40 minutes.
Gently deflate the dough, and pinch off a golf ball-sized piece of dough. On a lightly floured surface, use a rolling pin to roll the ball out to an oval. Set aside to rest, covered with a tea towel, and continue with remaining dough.
Heat about four inches (10 cm) of oil in a deep-fryer to 375 F (190 C).
Just before placing the dough in the oil, stretch the ovals out into an elephant ear or beaver tail shape, thinning and enlarging them. Carefully place the dough circles in the hot oil one or two at a time. Fry, turning once, until they are a deep brown, about one to two minutes per side. Remove using tongs and drain on paper towels.
Place remaining two cups (500 mL) of sugar in a large bowl, and stir in cinnamon if you are using it. Toss the cooked dough in the sugar bowl while still hot. Shake off excess or serve with salsa, jam or fruit.
Source: Allrecipes.com.
Household hint
A reader from Wadena, Sask., shared the following hint.
After installing linoleum in your home, it seems that there are usually several pieces left over. She lines her cupboards and pantry shelves with it. This makes them easier to clean, they look good and the shelves do not need painting as often.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
