Rhubarb is ready for Spring picking or pulling or plucking. What do you call the harvesting of Rhubarb, anyway? Did you know that Rhubarb leaves are poisonous?
The recipe I picked to bake called for a pound of Rhubarb.
I got the recipe here.
BTW the rhubarb discolored my metal tart pan in an ugly way. I didn’t realize that would happen.
This is a post from a couple years ago but since my rhubarb is prolific again this year I’m reposting. This was a yummy recipe.
The Happy Wonderer ~ ellen b. 
YUM! Thank you for sharing. Rhubarb is a spring time favorite here!
Carla
…yum, yum! I planted rhubarb last fall and it’s up, but I won’t be able to pick much this first spring.
We do enjoy rhubarb here! I’ve made two pies, a cake, and canned some sauce so far this year. Your cake looks delicious!
Oh my that does look amazing and mouthwatering! I do like rhubarb and almond is one of my favorite flavors. My mom has some rhubarb in her garden. Maybe the two us can try your recipe together. On a different note, I learned the leaves were poisonous when my friends baby goat got into hers and died. A sad lesson.
Gloria, a sad lesson for sure…
I was actually surprised there was only 3/4 cups of sugar in this — my memory of baking rhubarb pie or cobbler is that it took an awful lot of sugar. I stopped baking anything real sugary years ago (because of boring old health reasons) thus I’d never even given rhubarb another thought, The picture looked so mouth-watering though that I had to follow the link to the recipe. Maybe …..
I love rhubarb but ours aren’t ready for harvesting yet. Can’t wait though. I always make Rhubarb Cobbler. Ken doesn’t care for it and I end up eating the whole thing.
It looks delicious. My husbands grandma in Michigan grew lots of rhubarb.
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