Rhubarb & Custard Pavlova - Rhubarb Pudding Cake - Brown Sugar Rhubarb Pudding Cake - Layered Rhubarb Pudding Dessert - Simple Layered Rhubarb Pudding Dessert - Rhubarb Cake - Rhubarb Impossible Pie - Strawberry Rhubarb Impossible Pie - Rhubarb Crumb Cake

 

Rhubarb & Custard Pavlova

It’s almost the end of July.
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.

Anna Sultana’s Dark Chocolate Cheesecake and Impossible Brownie Pie

Oh, my… tomorrow it will be February!
And in two weeks it will be Valentine’s Day.

Don’t panic... just plan a menu.

February first is National Dark Chocolate Day.
It’s a sign!
It’s still a stressful time, so why not make a cheesecake, preferably a chocolate cheesecake.
Chocolate may not be a scientifically backed aphrodisiac, but it is a traditional favourite.

Gotta love tradition!

We still have to get through another two weeks.
Impossible Brownie Pie is easy to make for supper.

Stay safe and well, everyone!


Hints:

Not a fan of dark chocolate?
You can substitute sweet or semi-sweet cooking chocolate or chocolate chips.

About the Dark Chocolate Cheesecake…
Due to the high moisture content of this cheesecake, you don’t need to bake it in a water bath to prevent cracks from appearing.

When cutting a cheesecake, clean your knife after each slice with a towel and hot water.
The warm clean knife will give you perfect slices every time.

About the Impossible Pie...
If you’re using a blender have it two minutes on high, stopping blender occasionally to stir.

Dark Chocolate Cheesecake

Preheat the oven to 350° F
Line the bottom of a 9-inch springform pan with parchment paper.

For the crust

Place in a large bowl
20 chocolate wafers, crushed
1 Tablespoon sugar
Stir together, then add
1/4 Cup butter, melted
Stir until evenly distributed.
Press the cookie crumb base into the parchment lined pan.
Bake for 5 to 7 minutes.
Set aside to cool.


For the cheesecake

Reduce the oven temperature to 325° F

Melt
10 ounces dark or semi-sweet chocolate, chopped

Place in a large mixer bowl
32 ounces cream cheese
Beat until smooth and creamy.
Add
1/3 Cup unsweetened cocoa powder
1 Cup sugar
Beat until the mixture is well blended.
Gradually add the melted chocolate.
Beat until the mixture is thoroughly blended.
Add one at a time, beating well after each addition
4 large eggs

Pour the chocolate filling over the baked crust.
Bake for 50 minutes, or until the centre is set.
Remove the cheesecake from the oven.

Allow it to rest at room temperature until completely cool.
Refrigerate for at least 4 hours.

Once cheesecake has cooled and set, make the ganache.

For the ganache

Place in a saucepan
5 ounces dark or semi-sweet chocolate
1 teaspoon sugar
1/2 Cup heavy cream 

Stirring constantly, melt together over low heat until completely smooth.
Pour and spread over the top of the cheesecake.
Refrigerate the cheesecake another 30 to 60 minutes to let the ganache set.

When ready to serve, run a knife under hot water, then run it around the edges of the cheesecake to loosen it from the pan.
Transfer from the springform pan to a cake stand or plate and serve.

Impossible Brownie Pie

Heat oven to 350°F
Grease a 9-inch pie plate

Melt and cool
4 ounces sweet cooking chocolate

Place in medium bowl
4 eggs
the cooled cooking chocolate
1/2 Cup Original Bisquick™ mix
1/2 Cup sugar
1/2 Cup packed brown sugar
1/4 Cup butter or margarine, softened
Beat all ingredients until smooth.
Pour mixture into the prepared pie plate.
Sprinkle over batter
1/4 Cup chopped nuts

Bake 30 to 35 minutes or until golden brown and knife inserted in the centre comes out clean.
Cool 5 minutes.
Serve with ice cream (optional)

Anna Sultana’s Buttermilk Pie (Old-Fashioned, Quick & Impossible)

A couple of weeks ago I posted the recipe for ma’s Lemon Ricotta Cheesecake.

I sure hope it helps you get through the stress of preparing for the back-to-school and holiday season.

A reader emailed and said she wanted to make a dairy dessert but she didn’t want to buy ricotta.

She wanted to know if a pie can be made from buttermilk, the way the quiche was made from cream and milk.

Of course it can.

Buttermilk Pie, like all really great recipes, has been around a long time and has become a favourite everywhere it’s been made.

As far as anyone knows, it was originally made in the United Kingdom, and it is now a considered a traditional pie of the southern United States. 

I’m not surprised at its popularity - it is a comforting custard pie with a slightly caramelized topping.

it’s easy to make and the ingredients are usually found in anyone’s kitchen.

Hints:

About the Old-Fashioned Buttermilk Pie…

You can double the vanilla and the ground nutmeg for a slightly stronger flavour.

It can also baked at 350ºF for 40 to 60 minutes, which is handy to know if you’re also baking a casserole. 

A knife inserted in the centre comes out clean before removing from the oven.

For a lemony flavour leave the nutmeg out and add

1 Tablespoon lemon zest or 1 teaspoon lemon extract

3 Tablespoons fresh lemon juice

If you want to make this pie but don’t want to buy buttermilk, just combine in a measuring cup

1 Tablespoon vinegar or lemon juice

enough fresh milk to make 1 cup

Stir and let it sit 5 minutes before using the mixture in the recipe.

The Quick Pie recipe just needs a 1/2 Cup buttermilk, so either halve this recipe or make two pies.

This mixture will make a fine substitute for a baking recipe, but it won't taste like regular buttermilk if you want a drink.

Well, nothing's perfect.

Cover leftovers with plastic wrap and refrigerate for two to three days.

                                Old-Fashioned Buttermilk Pie

Heat oven to 400°F

Melt 

1/2 Cup butter

Set aside to cool.

Place in large mixer bowl

3 eggs

1 1/2 cups sugar

Beat until smooth.

Add

the cooled melted butter

3 Tablespoons flour

1 Cup buttermilk

1 Tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/8 teaspoon of salt

Beat together until smooth.

Pour into 

1 unbaked 9-inch pie crust

Bake at 400 for 10 minutes.

Reduce heat to 350 degrees and continue bake for 40 to 45 minutes or until golden brown and knife inserted in the centre comes out clean. 

The centre might jiggle a tiny bit. That’s fine. Don’t over bake - it could burn.

Place pie on a wire rack.

Cool 1 to 2 hours at room temperature.

Serve with a dollop of whipped cream and a sprinkling of nutmeg… or not

                                Quick Buttermilk Pie

Heat oven to 350°F

Place in large mixer bowl

1 1/2 Cups sugar

1/4 Cup margarine

Cream until light and fluffy.

Add

3 beaten eggs

3 Tablespoons flour

1 teaspoon vanilla

1/2 Cup buttermilk

Turn mixture into unbaked pie shell.

Bake 35 - 40 minutes. 

It should be golden brown and a knife inserted in the centre will come out clean. 

Cool 5 minutes before serving.

If you saw the post for Anna Sultana’s Coconut Cream Pie and enjoyed the Bisquick™ Impossible Pie you might also like this pie:

                                                

                                Impossible Buttermilk Pie

Heat oven to 350°F

Grease 9-inch pie plate

Melt 

1/3 Cup butter or margarine

Set aside to cool.

Place in medium bowl

1 1/2 Cups sugar

1/2 Cup Original Bisquick™ mix

1 Cup buttermilk

the melted butter or margarine

1 teaspoon vanilla

3 eggs

Beat all ingredients until smooth - 30 seconds in a blender on high or 1 minute with a hand beater. It can also be beaten with a fork.

Pour into the greased pie plate.

Bake 30 minutes. 

It should be golden brown and a knife inserted in the centre will come out clean.

Cool 5 minutes.

Serve with mixed fresh fruit if desired.

Anna Sultana’s Coconut Cream Pie for the Family or Two / Bisquick™ Impossible Pie

Goodness! January is over half over.

It’s been one of those months. 

Yeah… THOSE months.

But, no matter what’s happening during the month, we all have to eat.

And a bit of dessert takes some of the rough edges off of the day.

Well, you knew it would.

About fifty years ago Bisquick™ included a recipe for Impossible Pie on the back of its box.

Bisquick™ is a baking mix that can be used for making biscuits, dumplings, pancakes and other meal staples.

It's handy for camping trips and in-a-rush meals.

Well, one of their cooks invented Impossible Pie, and it soon became quite popular.

The flour settles to a crust, the coconut makes a topping, and the centre is a custard.

You don’t have to make a crust and yet you can serve the family a pie! 

What’s not to love?

Ma wasn’t big on buying mixes.

To be honest, neither were most of her friends.

So, somebody came up with a recipe using flour instead of the mix.

Ma got the recipe and tweaked it.

Well, you knew she would.

Hints:

If you want to use the whole 14 ounce bag of coconut, do it.
If you think the mixture is too much for your pie plate, put some in a custard cup - or two - and bake along with the pie.

If you want a firmer texture, place the baked pie in the refrigerator for two hours.

You can pour the batter over stewed fruit, such as apples. 

Bake at 350º F for 45 minutes.

                        Coconut Cream Pie 

Grease and flour a 9 inch pie plate

Preheat oven to 350º F

Place in a blender

2 Cups milk

1 Cup shredded coconut

4 large eggs

1 teaspoon vanilla

1 teaspoon coconut extract (optional)

1/2 Cup flour

1/2 Cup butter 

3/4 to 1 Cup sugar

1/8 teaspoon salt

1/4 teaspoon nutmeg

Mix well.

Pour batter into the prepared pie plate.

Bake for 45 to 60 minutes, until centre tests firm.

It's good warm or cold.

Cover and refrigerate leftover pie.

Want to make a dessert for two? It’s easy.

Grease 2 custard cups or an individual ramekin

Place in a blender

1/2 Cup milk

4 Tablespoons shredded coconut

1 large egg

1/4 teaspoon vanilla

1/4 teaspoon coconut extract (optional)

2 Tablespoons flour

2 Tablespoons butter 

4 Tablespoons sugar

dash salt

dash nutmeg

Pour into prepared custard cups or ramekin

Bake at 350º F for 50 minutes. 

If you’d like to make the original, using the mix, here it is:

1 Cup flaked or shredded coconut

3/4 Cup sugar

1/2 Cup Original Bisquick™ mix

1/4 Cup butter or margarine, softened

2 Cups milk

1 1/2 teaspoons vanilla

4 eggs

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.

In medium bowl, stir all ingredients until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in the centre comes out clean. Cover and refrigerate any remaining pie.

About the sky this week, thanks to the folks at The Farmers' Almanac…

January 23 - Castor and Pollux, the brightest stars of Gemini, the Twins are nearly overhead at around 11:30 p.m. local time.

January 25 - About 45 minutes before sunrise look very low to the southeast horizon for a narrow sliver of the waning crescent Moon. About 5° to its lower left will be Mercury. Binoculars will help pick both objects up against the brightening dawn sky.

January 27 - New Moon at 7:07 p.m.