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| Rhubarb & Custard Pavlova |
We’re getting wonderful fresh Canadian fruits and vegetables in the stores.
Gotta love summer!
On to August!!
Wondering what to do with all the rhubarb in the garden?
Well, my last post explored rhubarb muffin variations
https://imturning60help.blogspot.com/2025/07/rhubarb-muffins-rhubarb-muffins-delight.html
Fresh rhubarb can be chopped and refrigerated, or frozen, for future recipes.
Frozen rhubarb gets soft and watery. If you’re using frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.
These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.
There’s so much you can do with rhubarb - cakes, puddings, pies, pavlovas, and, of course, muffins. Enjoy!!
When ready to bake, be sure your ingredients are at room temperature for best results, especially the eggs and milk.
If you don’t have buttermilk just add 1 tablespoon lemon juice to 1 cup milk, stir and use.
You’ll find more rhubarb recipes in these posts:
https://imturning60help.blogspot.com/2025/07/lemon-rhubarb-loaf-with-glaze-rhubarb.html
https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html
The ‘Buy Canadian / Avoid American’ lists of companies is here
https://imturning60help.blogspot.com/2025/02/buy-canadian.html
Hints:
About the Rhubarb & Custard Pavlova…
You could garnish with edible flowers or crushed pistachios or add a swirl of lemon curd to the custard layer.
About the Layered Rhubarb Pudding Dessert…
Store, covered, for up to 3 days in the refrigerator.
About the Rhubarb Cake…
This cake freezes well. To freeze the cake, double wrap it in plastic wrap and store it in a freezer safe container for up to three months. Be sure to label and date the container.
Rhubarb & Custard Pavlova
For the Meringue Base:
Preheat oven to 265° F
Line a baking sheet with parchment and draw an 8 inch circle as a guide.
Place in a medium mixer bowl
4 large egg whites, room temperature
Whisk until soft peaks form.
Gradually add, a spoonful at a time
3/4 Cup sugar
Beat at high speed until glossy stiff peaks form.
Gently fold in
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract
Spoon meringue in a mound on the parchment, shaping a shallow dip in the centre.
Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely.
For the Stewed Rhubarb:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb
Place in a saucepan
the prepared rhubarb
1/4 Cup sugar
1 Tablespoon orange or lemon juice
1/2 teaspoon vanilla
Simmer gently for 10 minutes.
Cool completely.
For the Custard Cream:
Place in a saucepan
2 egg yolks
2 Tablespoons sugar
1 Tablespoon cornstarch
Beat together.
Slowly whisk in
1 Cup whole milk
Stirring constantly, cook over medium heat until thickened, about 5 to 7 minutes.
Remove from heat, stir in
1 teaspoon vanilla
Cool completely.
When the custard cream is cool, Place in a small mixer bowl
3 1/2 ounces heavy cream
Beat at high speed until peaks form.
Gently fold the cream into the custard.
Place the cooled meringue on a serving plate.
Spoon the custard cream into the centre.
Gently spoon the stewed rhubarb over the custard cream.
Sprinkle cinnamon over the rhubarb (optional)
Rhubarb Pudding Cake
Lightly grease an 8 inch square baking pan.
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Preheat oven to 350° F
Place in a medium bowl
the prepared rhubarb
1/2 Cup sugar
Allow it to sit for about 10 minutes, letting the rhubarb release some of its juices.
Place in a separate bowl
1 Cup flour
1/2 Cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Whisk together.
Add
1 Cup milk
1/4 Cup unsalted butter, melted
1 teaspoon vanilla
1 Tablespoon lemon juice
Stir until smooth.
Pour the batter into the prepared baking pan.
Evenly distribute the rhubarb over the top of the batter.
Do not mix. The rhubarb will sink during baking.
Bake for 40 to 45 minutes, until a tester inserted into the centre comes out clean.
Allow the cake to cool slightly before serving.
Serve topped with vanilla ice cream or whipped cream.
Brown Sugar Rhubarb Pudding Cake
Lightly grease an 8 inch square baking pan.
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Preheat oven to 350° F
Place in the prepared baking pan
the prepared rhubarb
Sprinkle over the fruit
1/2 Cup sugar
Place in a medium bowl
1 Cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup milk
2 Tablespoons melted butter
1/2 teaspoon vanilla
Stir until well blended.
Pour the batter over the rhubarb.
Place in a measuring cup
3/4 Cup boiling water
1/2 Cup brown sugar
Pour gently over top of batter. Do not stir.
Bake for 40 to 45 minutes, until a tester inserted into the centre comes out clean.
Serve warm.
Layered Rhubarb Pudding Dessert
Lightly grease a 9×13 inch baking pan.
Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Preheat oven to 350° F
For the Crust
Place in a medium bowl
1 3/4 Cups graham cracker or digestive biscuit crumbs
1/4 Cup sugar
6 Tablespoons unsalted butter, melted
Stir together until evenly moistened.
Set aside 1/3 Cup prepared crumbs.
Press the remaining mixture into the bottom of the prepared pan, creating an even layer.
Bake 8 to 10 minutes, just until set. Remove from oven and let cool completely.
For the Rhubarb Jelly Layer
Place in a dutch oven
the prepared rhubarb
1/2 Cup sugar
1 Cup water
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8 to 10 minutes.
Remove from heat and whisk in
3 oz package strawberry or raspberry gelatine
Stir until fully dissolved.
Allow to cool at room temperature until just warm, about 1 hour.
Pour the rhubarb jelly evenly over the cooled crust.
Chill in the refrigerator until firm, about 45 minutes.
For the Cream Cheese Layer
Place in a medium mixer bowl
8 oz cream cheese, room temperature
1/3 Cup sugar
1 teaspoon vanilla
Beat until smooth and fluffy.
Gently fold in
8 oz whipped topping, thawed
Fold until no streaks remain.
Spread the cream cheese mixture evenly over the set rhubarb layer.
Return to the fridge while you make the pudding.
For the Pudding Layer
Place in a separate bowl
3.4 oz package instant vanilla pudding mix
2 Cups cold milk
Whisk together for about 2 minutes, until thickened.
Spread the pudding over the cream-cheese layer.
Chill 15 minutes.
Spread in an even layer over the pudding
8 oz whipped topping, thawed
Sprinkle over the top
the reserved 1/3 Cup graham cracker crumbs
Cover and chill until fully set, about 8 hours.
Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.
Simple Layered Rhubarb Pudding Dessert
Lightly grease a 9×9 inch baking pan.
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
For the Rhubarb Topping
Place in a medium saucepan
the prepared rhubarb
1/2 Cup sugar
1 Tablespoon lemon juice
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8 to 10 minutes.
Remove from heat.
Allow to cool at room temperature, about 1 hour.
For the Crust
Place in a medium bowl
1 1/2 Cups graham cracker or digestive biscuit crumbs
1/4 Cup sugar
1/2 Cup unsalted butter, melted
Stir together until evenly moistened.
Press the mixture into the bottom of the prepared pan, creating an even layer.
Set it aside.
For the Cream Cheese Layer
Place in a medium mixer bowl
8 oz cream cheese, room temperature
1 Cup Confectioners’ sugar
Beat until smooth and fluffy.
For the Pudding Layer
Place in a separate bowl
3.4 oz package instant vanilla pudding mix
1 1/2 Cups cold milk
Whisk together for about 2 minutes, until thickened.
Gently fold in
8 oz whipped topping, thawed
Spread the cream cheese layer over the graham cracker layer.
Spread the pudding over the cream cheese layer.
Spoon the cooled rhubarb topping evenly on top.
Cover the pan and refrigerate for at least 4 hours.
Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.
Rhubarb Cake
Lightly grease a 9×13 inch baking pan.
Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Preheat oven to 350° F
Place in a large bowl
1 1/2 Cups brown sugar, packed
2/3 Cup oil
2 large eggs, room temperature
1 Cup buttermilk
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Whisk to combine.
Stir in
2 1/2 Cups flour
Fold in
the chopped rhubarb
Pour the batter into the prepared baking dish.
Sprinkle over the top
1/4 Cup sugar
Bake 45 to 50 minutes, until a tester inserted into the centre comes out clean.
Remove cake from oven and let cool for 30 minutes before cutting and serving.
Serve with with vanilla ice cream or whipped topping (optional).
Rhubarb Impossible Pie
Lightly grease a 9 inch pie plate.
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Preheat oven to 350° F
Place in a large bowl
3 large eggs
3/4 to 1 Cup sugar
1/2 Cup flour
1/2 Cup milk
1/4 Cup melted butter
1 teaspoon vanilla
Whisk together until smooth.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared pie plate.
Bake for 40 to 45 minutes, until the centre is set and the top is golden.
Let the pie cool at least 2 hours.
Strawberry Rhubarb Impossible Pie
Lightly grease an 8 inch square baking pan.
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Chop
1 Cup strawberries
Place prepared fruit in a bowl.
Add
1/2 Cup sugar
Let the fruit marinate, covered, in the fridge for at least 6 hours.
Preheat oven to 400° F
Place in a large mixer bowl
1/4 Cup plus 3 Tablespoons butter, softened
1/2 Cup sugar
Cream until light and fluffy.
Stir in
2 eggs
1 Cup almond flour
2 Tablespoons flour, sifted
1 Tablespoon lemon juice
Drain the marinated fruit and gently fold it into the batter.
Spoon the mixture into the prepared baking pan.
Bake for 25 minutes. Check if done.
Let the Pie cool at least 2 hours.
Rhubarb Crumb Cake
Lightly grease a 9×13 inch pan.
For the Topping:
Place in a small bowl
1 Cup sugar
2 teaspoons cinnamon
Stir together.
Add
2 Tablespoons butter, cold
Cut in the butter until the mixture is crumbly.
Set aside.
Cut into 1/2 inch pieces
3/12 Cups fresh rhubarb
Place in a large bowl
2 Cups flour
1 teaspoon baking soda
Stir together until well combined.
Gently stir in the prepared rhubarb until just combined.
Preheat oven to 350° F
Place in a medium mixer bowl
1/2 Cup butter, softened
1 1/2 Cups brown sugar
Cream together until light and fluffy.
Add
1 large egg
Mix until well combined.
Add
1 Cup sour cream
1 teaspoon vanilla
Mix until well combined.
Pour the batter into the prepared pan.
Evenly sprinkle the topping mixture over the surface.
Bake for 35 to 40 minutes, until a tester inserted into the centre comes out clean.
Cut into squares and enjoy warm with ice cream, or allow to cool completely.
