Jen wrote on 30 May 2006 in rec.food.cooking

>
> "Old Mother Ashby" > wrote in message
> ...
> >I hardly ever cook rhubarb, which is actually a vegetable. I hated it
> >as a child, it was too tart the way Mum did it.
> >
> > However, it's in season and in this weather I like a dessert at the
> > weekend. So last night I tried a recipe from the ever dependable
> > Jill Dupleix, for rhubarb and apple sponge pudding.
> >
> > Rhubarb and apple chunks, with two tablespoons of orange juice and
> > sprinkled with caster sugar and cinnamon. Top with a sponge mix made
> > from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self
> > raising flour (the good old rule of three), 50 minutes in a moderate
> > oven. Not bad at all, though I'm still not entirely convinced about
> > rhubarb.
>
>
> I have never in my life cooked rhubarb, the first time I ever tasted
> it I was already married, and although I didn't mind it, my husband
> says he can't stand it. I've made Barbs cake with apple, and it was
> great. But I'm thinking I'd like to try Barbs cake with the actual
> rhubarb this time, and my daughter will also get to try it.
>
> I really don't know anything about rhubarb, I think I heard the leaves
> are poisonous. I can't remember, but did Barbs recipe tell how to
> prepare it? When is it in season? Thanks. Hopefully Barb will read
> this too.
>
> Jen
>
>
>

I make Barb's rhubarb cake A fair bit...I rarely use rhubarb...Pick 1, 2
or many fruit combos you'd like... make it 4 cups worth...Last time I
made it it was really a pineapple mandrain orange cake. The cake is quite
versatile that way. A mixed berry version is quite nice. Even a rhubarb
strwberry is good. See I lack ready access to fresh rhubarb and I feel
canned or frozen rhubarb just isn't the same as fresh. If the fruits used
are to your way of thinking sweet adjust by reducing the 1 cup sugar a
little. Too much reduction of sugar would affect the custard. This has
been all discussed previously several years ago...it wasn't my idea.

--
-Alan