Rhubarb, lovely rhubarb

I always try to experiment with my rhubarb crop every spring. Last year I gave rhubarb scones a go, which was a success except they weren’t rhubarby (??) enough. This year I did them again, but put in more rhubarb and cut the pieces much larger. It was definitely an improvement and rhubarb scones will surely be part of my spring baking in the future.

rhubarb2014

This year’s new offerings included a coffee-cake like treat with large crumbly topping that, although good, wasn’t enough of a rhubarb whollop for me, and rhubarb muffins. The latter are still warm on the counter and were very nice muffins with a surprise of rhubarb every so often. These might go the way of the scones: they were good but need more rhubarb and I’ll probably try them again next year. I also made a rhubarb pie for the first time, which was delicious but pretty runny.  Since it was so wonderful except for the extra liquid, I’ll be researching how to correct that.  The final entry was a rhubarb-oatmeal upside-down cake which was a disaster. Five minutes into the baking, we lost power in our neighborhood.  It had just begun to rise a bit.  A couple of hours later when we regained the juice, I put it back in the oven but it came out a gooey, gunky mess that could charitably be described as an oatmeal rhubarb pudding.  It was edible, but not cake.  It was pretty sweet for my taste, and with the shadow of disaster hanging over it, I’ll probably not give it another go.

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