I love recipes, cookbooks and all things recipe related. Especially when they’re passed down. Several years ago, my grandma passed away and I inherited her recipe collection. I’ve slowly been going through it and while some were just magazine clippings that I could easily toss, I treasured the handwritten recipes I found mixed in the collection. Unfortunately, many were not legible while other recipes were missing some key components. I’ve still enjoyed just perusing the loose pages, cards and handwritten notes scrawled on random pieces of paper. Reading them makes me picture my grandma and her wishful voice when she’d express her desire to craft and cook.
This recipe caught my eye because it was titled ‘Rhubarb Cake’ and I just love all things rhubarb so of course, I had to make it. The only thing I know about the recipe is that it was given to my grandma by someone who lived in the same building as her. I don’t know if it was written from memory or copied from a magazine or cookbook, but it intrigued me so I thought I’d share.
I’ve been pampering my rhubarb plant all summer in hopes of it surviving yet another year of drought here in California. It’s hanging in there with all the eggshells, coffee grounds and used water I’ve been adding around it and so far, I’ve been able to have a few harvests this summer though the stalks are smaller than normal.
I thoroughly enjoy rhubarb. I find the plant beautiful when the leaves and stalks are healthy and robust. I love the added flavor it gives when paired with strawberries like the strawberry rhubarb jam I make. And I especially enjoy it because of the price I’d have to pay if purchasing from the store. The last time I looked, it was $7.99 per pound. Can we say ouch?!?!
I’ve re-titled these as ‘bars’ instead of ‘cake’ because I think it fits better. These are more similar to a lemon bar. And while they may not look like a beautiful, elaborate dessert, they’re simply delicious and tender (my husband thought they’d be stringy like celery but that’s not the case), not to mention easy to make. The rhubarb adds a slightly tart flavor to the sweet crust underneath.
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