When I am stumped about what to share with you, I have a couple of tricks I rely on. One is pictures, always an easy way out. Another is recipes. But first, a rhubarb story. When Butch and I moved to this lot in Jefferson Iowa there was a heritage rhubarb patch, but it was in the wrong location. So we moved it and it has thrived, mostly. Rhubarb does not grow in the South. You might find it in northern Missouri, but it is rare to see it in southern Missouri. It is still abundant in Iowa, but that may not always be true as our winters get warmer each year. It would also help if people would help them thrive and recognize them for the treasures they truly are.
Last summer was a dry one and the patch suffered for it. It also went to seed abundantly. It did not look healthy, so I googled it to find out what to do about all those seeds. The advice was to cut them off immediately because it will suck all the goody out of the rhubarb if you do nothing. OMG! That was very good advice. It sure is thriving this season, as you can see.
And I ran across this recipe, I might decide to try today.
Crustless Rhubarb Pie
Ingredients
3 cups rhubarb, diced
1/3 cup all-purpose flour
3/4 cup granulated sugar
1/2 tsp. baking powder
1/2 tsp. fine sea salt
4 large eggs
1 tsp. vanilla extract
1 cup 2% or whole milk
A small amount of softened butter to grease the pie pan
Instructions
Preheat oven to 375 degrees F, and prepare the bottom and sides of a 9" pie plate with the softened butter.
Clean and dice rhubarb and put it into the prepared pie plate.
Mix the remaining ingredients in a blender until well blended. Pour over the rhubarb in the pie plate.
Bake for 40 minutes at 375 degrees F. The center will be just slightly soft when it's done and will firm up as it cools on the countertop.
Cool completely. Serve with a dollop of fresh whipped cream.
