Cook some history into your life with these old rhubarb recipes

rhubarb recipes

from the past

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From our collection of old cookbooks, we have gathered some Rhubarb recipes for your reading and cooking pleasure. Please don't worry if you think you are reading something that "just can't be right" as we have copied the recipes word for word.

Quick Jump to Recipes in this Section

Rhubarb Tart | Rhubarb Pie | Rhubarb Marmalade | Spiced Rhubarb Muffins | Rhubarb Wine | Rhubarb Custard Pie | Rhubarb Marlow | Stewed Rhubarb | Rhubarb Strawberry Meringue | Rhubarb Custard | Rhubarb Betty |

The Seattle Brides Cook Book published by The Union Advertising Co., Suite 302, Epler Block, Seattle, Washington. We are unable to locate the date of publication in the book; however, in 1900, it was a gift to our grandmother on her seventeenth birthday.

Rhubarb Tart

Time, to bake three quarters of an hour to one hour. Cut the large stalks from the leaves, strip off the outside skin and cut the sticks into pieces half an inch long. Line a pie dish with paste rolled rather thicker than a crown piece, put in a layer of rhubarb, strew the sugar over it, then fill it up with the other pieces of stalks, cover with a rich puff-paste, cut a slit in the center, trim off the edge with a knife and bake in a quick oven. Glaze the top or strew sugar over it.

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Rhubarb Pie

Take some fine rhubarb, strip off the skins, and cut the sticks into inch pieces; fill a large dish with them, cover with sugar and flavor with lemon juice and peel, cinnamon or vanilla. Put this in the oven and when considerably shrunk put into a smaller dish, add more sugar and flavoring if required. Cover with a good crust and bake for about half an hour.

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Rhubarb Marmalade

To one pound of loaf sugar, one pound and a half of rhubarb stalks, peel of half a large lemon, a quarter of an ounce of bitter almonds. Cut the rhubarb stalks into pieces abouat two inches long and put them into a preserving pan with the loaf sugar broken small, the peel of the lemon cut thin and the almonds blanched and divided. Boil the whole well together put it into pots and cover as directed for other preserves.

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Cooking Made Easy - Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd.

Spiced Rhubarb Muffins

(Excellent as Puddings)
Yield - 10 average size muffins
A two-way recipe.....serve hot, with butter, as very moist muffin - or with a sauce or cream as puddings. Batter rises little during baking.
Oven temperature - moderately hot, 375 degrees
Butter 10 average sized muffin rings
Sift, then measure..........1 cup Monarch Pastry Flour
Add...............................3 1/2 teaspoons bakeing powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Sift together twice, then sift into a bowl
Stir in............................1/2 cup brown sugar lightly packed
1 cup rolled oats
1 cup 1/4 inch diced raw rhubarb
Beat well........................1 egg
3/4 cup milk
1/2 teaspoon vanilla
3 tablespoons shortening melted
Make a well in the dry ingredients and add the liquids all at once; comgine the mixture with the fewest possible strokes - batter should look rough and pebbly, do not try to make it smooth. Spoon batter into prpared muffin rings, filling them two thirds full.
Bake in a moderately hot oven, 375 degrees 25 to 30 minutes.
Serve hot.

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A Guide to Good Cooking with Five Roses Flour, seventeenth edition, revised 1958, Lake of the Woods Milling Company Limited

Rhubarb Custard Pie

2 1/2 cups cut rhubarb
2 egg yolks
1 cup sugar
2 tbsps. Five Roses Enriched Flour
1 tbsp. melted butter

Beat egg yolks to a thick froth; gradually add sugar, flour and butter. Add rhubarb, cut Im 1/2 inch pieces. Pour into uncooked pastry shell and bake like Custart Pie. When baked, top with a meringue made of egg white. If desired this mixture may be baked between 2 crusts.

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A Guide to Good Cooking compiled by the makers of Five Roses Flower, Lake of the Woods Milling, Company, Limited Winnipeg, Manitoba, Canada 1938

Rhubarb Wine

10 pounds of rhubarb
2 gallons of water
Finely peeled rind of 1 orange and 1 lemon
1/2 ounce of ginger root
1/4 ounce Isinglass

Wipe rhubarb; cut in small pieces and place in a large crock pot. Add cold water, cover closely and leave for 5 days. After this time, strain liquid off through a sieve or linen jelly bag. Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth. Measure liquid; allow 3 1/2 to 3 3/4 pounds of sugar to each gallon, the amount depending on the acidity of the fruit. Stir well and leave for 5 days, stirring twice daily. On the 5th day pour the liquid into a clean cask, dissolve the isinglass in a little warm water, add this, the root ginger, and the orange and lemon rinds, cover the bUng hole tightly with a cloth. When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either bung the cask securely or pour off the wine and bottle it. Leave for 6 to 12 months.

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The Modern Family Cook Book by Meta Given, J. G. Ferguson Publishing Company, Chicago, 1963

Rhubarb Marlow

1 cup sweetened stewed rhubarb
24 marshmallows
1 cup whipping cream
Pink coloring, if desired

Heat rhubarb, add marshmallows, and stir over low heat until just melted. Cool. If mixture is very sweet, add lemon juice to give the desired tartness. Chill until thick and syrupy; then whip cream until stiff and fold into rhubarb mixture. Turn into freezing tray of mechanical refrigerator and freeze without stirring. If desired, whipped cream may be tinted delicately pink before adding to the fruit mixture. 5 servings

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Stewed Rhubarb

2 lbs. rhubarb
1 cup sugar
2 tablespoons water

Cut off leaves of rhbarb and wash stalks thoroughly. Do not peel unless the skin seems particularly tough, as the skin gives stewed rhubarb its attractive color. Cut stalks in 1-inch pieces, add the sugar and water. Cover kettle and cook slowly until rhubarb is tender. Chill and serve plain or with cream. 5 or 6 servings.

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Rhubarb Strawberry Meringue

3 cups cut rhubarb
2 tablespoons flour
1 1/4 cups sugar
2 tablespoons water
1 pint strawberries, washed and hulled
2 eggs, separated

Trim off leaves and root end of rhubarb, and cut stems into 1/2 inch lengths. Turn into a saucepan with the flour and 1 cup of the sugar blended together, add water, and simmer for 10 minutes, stirring frequently. Add strawberries. Remove from heat and stir in the well-beaten egg yolks. Turn into an 8 inch square casserole and bake in a moderate oven (350 degrees F) for 10 minutes. Beat egg whites until stiff with remaining sugar, and spread over pudding; return to oven reduced to slow (300 degrees F) and bake 15 minutes longer, or until meringue is delicately browned. If preferred, meringue may be put onto the cooled pudding with a pastry tube or in puffs dropped from a spoon,then baked. 5 to 8 servings.

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Rhubarb Custard

1 pound rhubarb
1 tablespoon water
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
3 eggs, beaten

Wash rhubarb, discard leaves and dice stems. Add water, cover, and cook slowly until rhubarb is soft. Mix together 1/2 cup of the sugar and 1 tablespoon of the cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat. Mix remaining cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat. Mix remaining cornstrarch sugar and salt in saucepan, add milk and cook over direct heat with constant stirring, until mixture boils and thickens. Slowly stir into the beaten eggs and cook over hot water, stirring constantly for 2 minutes. When both custard and rhubarb sauce are cooled, stir the rhubarb into the custard. Serve chilled. 5 servings.

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Homemaker's Cookbook and Guide to Nutrition, Review and Herald Publishing Association, Takoma Park, Washington 12 DC, 1946

Rhubarb Betty

Sugar, 1 1/2 cups
Flour, 3/4 cup
Cinnamon, 1 tsp.
Nutmeg, 1/2 tsp.
Salt, 1/4 tsp.
Butter, 1/2 cup
Sliced rhubarb, 2 cups
Water, 1/2 cup

Mix sugar, flour, cinnamon, nutmeg, salt and butter as fro pie crust. Place the rhubarb in a greased baking dish. Spread the flour and sugar mixture over the top. Add 1/2 cup water. Bake at 350 degrees F. about one hour, covered for 40 minutes, then uncovered the remaining time. Approximate yield: 6 servings.

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