Freezing Rhubarb and Rhubarb Recipes

I have found that freezing rhubarb is the best way to utilize my annual rhubarb harvest for rhubarb recipes.

I have several rhubarb plants which were introduced to my garden with parts of crowns that were given to me by a friend. They are now producing stalks which I either use immediately or cut into small pieces and freeze for future use.

If you like, you can pre-measure the amounts of chopped rhubarb for your favorite recipes.

My youngest daughter always likes to add a bit of chopped crystallized ginger to any rhubarb recipe.

Rhubarb Upside Down Cake

Preheat oven to 350 degrees

Combine rhubarb and 2/3 cup of sugar in a saucepan and cook over low heat until sugar melts.It is best to stir constantly.

Spread rhubarb over bottom of a well greased 8 or 9 inch square or round baking pan lined with greased wax paper.

In a mixing bowl beat butter with the remaining 1/3 cup of sugar and baking powder until the mixture is fluffy Add in Egg and vanilla. Gradually add milk alternately with flour and beat well.

Spoon over the rhubarb layer and spread evenly with a spatula or broad knife.

Bake in hot oven about 35 minutes. Let cool for about 5 minutes and the run a knife around the edges of the cake to loosen. Invert the cake onto a serving platter. Carefully remove the wax paper.

Makes 9 to 12 servings.

Freezing rhubarb for the winter allows you to make this delicious recipe and many more!