Rhubarb Recipes

If you are looking for a number of great Rhubarb Recipes here are a few from plenty sweet life.

Rhubarb Custard Pie

Rhubarb Bars

Rhubarb Crunch

Rhubarb Crumble


Erdbeer Sahne Torte 

This is my mom’s recipe.  I was able to make it taste just like mom’s but it didn’t look like mom’s.


3 cups (370g) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (8 oz) unsalted butter, softened
1 3/4 cup (390g) granulated sugar
3 large eggs
2 large egg yolks
1 1/4 cups milk (anything but skim
2 tsp vanilla extract

Strawberry Cream Icing
3 cups heavy cream
1 cup (125g) powdered sugar, divided
8 oz cream cheese, left at room temperature until partially softened (about 20 – 30 minutes)
1/2 tsp vanilla extract
1 1/2 lbs strawberries, hulled and sliced into pieces slightly under 1/2-inch
Sliced strawberries for decorating (optional)


Preheat oven to 350 degrees. Butter 3 9-inch round cake pan, line bottom with parchment, butter parchment, dust pan with flour, shake out excess. Set pans aside. [do not miss this step]

Sift cake flour, baking powder and salt into a medium mixing bowl, set aside.

Whip butter and sugar until pale and fluffy. Scrape down sides and bottom for even mixing.
Add eggs and egg yolks one a time adding in vanilla with last egg yolk.
Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Don’t forget to scrape down sides and bottom.
Divide batter among prepared baking pans. Bake in preheated oven 25 – 30 minutes until inserted knife into center of cake comes out clean.
Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.

For the topping:
Whip heavy cream until soft peaks form, scrap down sides and bottom even mixing
Ad 1/3 cup powdered sugar and whip until stiff peaks form, must be stiff.
It will have a set sheen. Scrape cream out into a separate bowl.

Whip cream cheese until smooth and fluffy, mix in remaining 2/3 cup powdered sugar and vanilla Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.

Strawberry Pie


1-1/2 all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
1/2 cup milk (low fat is fine)
3/4 pound strawberries, hulled and halved


Preheat the oven to 175°C”>350°F

Butter a 9-inch deep dish pie pan or 9-inch square cake pan

In a medium bowl, whisk together the flour, baking powder and salt. Set aside

In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes or longer depending on softness of butter.
Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)

Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan — that’s ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.

Note: Cake can be stored at room temperature for several days, loosely covered.

My New Chocolate Cake Creation 


Rashida’s Chocolate Cake with Dutch Baker’s Dark Chocolate Frosting

Rashida’s Chocolate Cake


3 eggs

1 cup sugar

¼ cup oil

¼ cocoa dissolved in ½ cup of hot water

1 cup flour

2 tsp baking powder

¼ tsp salt

1  tsp vanilla extract


Preheat oven 356 degree Fahrenheit or 180 Celcius. Mix eggs and sugar until light and fluffy.  Add oil and beat well.  Fold in the sifted dry ingredients.  Add cocoa mix, make sure it cooled down.  Last add vanilla extract.   Pour into two well greased pie pans and bake for 20-25 minutes.


Dutch Baker’s Dark Chocolate Frosting

1/2 cup + 1 tablespoons butter (112gms/9 tablespoons)

1/2 cup + 1 tablespoon (140mls) whipping cream

4 cups (500gms) icing sugar

1 cup (96gms) cocoa powder

1/2 – 1 teaspoon vanilla extract, to taste


Whisk butter for about 2 minutes until creamy. Add in cocoa powder and whisk until smooth.

Add in the icing sugar alternating with cream and whisk for 2 – 3 minutes until smooth and creamy. Add more or less cream until desired consistency is reached.  Add in vanilla to taste and whisk for another minute until extra fluffy.

I added a layer of Buttermilk Cream Frosting in the middle and used Shortbread cookies with Strawberry Jam Filling and Hersey’s Kisses for decoration.