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Be Bop a Re Bop Rhubarb Pie


I have that little jig stuck in my head from Prairie Home Companion not even sure how it goes? Anybody know what I’m talkin’ about? So as I was putting in the linky link I found out they are having a Rhubarb Tour this summer. Rhubarb funny… Anyway, they are coming to Utah! At Red Butte Gardens on August 19. Not sure if we will be able to make it might overlap with our German vacation this summer. I haven’t had the opportunity to listen to PHC for so long. Sigh. It got inside my head this morning when I decided to go ahead and make myself a little treat for Mother’s Day.

I spied some good looking Rhubarb at the grocery the other day and Strawberries were relatively cheap so why not. Then I did a recipe search on Epicurious the first recipe sounded awesome. Rhubarb Strawberry Pudding Cake! Perfect! I put my own spin on it by adding some ground Cardamom for some flavor flav er spicy spice and because well I just really like Cardamom. I also divided the flour into 1/4 cup whole wheat flour and 3/4 cup all purpose white flour. It’s a fairly simple recipe which is another bonus and motivator for me to post about it. So here it is enjoy…

1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)

1/2 tsp ground Cardamom(optional)

1 cup all-purpose flour (or 1/4 cup ww flour and 3/4 cup white flour)
1 3/4 teaspoons baking powder
1/2 teaspoon salt

1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Grease an 8×8 inch baking pan or small casserole dish. Preheat oven at 400 degrees

In a sauce pan combine the water, cornstarch, and 1/3 cup of sugar. Add the Rhubarb and heat let simmer 3-5 minutes. Take off the heat and add the strawberries.

Combine all the flour, baking powder, salt, 1/2 c sugar, and cardamom if you opt for it. Stir in the melted butter, add the egg, then add the milk and vanilla.

Put 3/4 of the strawberry/rhubarb mix in the bottom of the pan. Pour cake batter over top and sprinkle remaining strawberry/rhubarb mix over the top of that. Bake at 400 degrees for 25 to 30 minutes.

I’m imagining this would also make an excellent dutch oven dessert for those who love to cook with dutch ovens and coals while enjoying the great out of doors. 🙂

I’m also imagining some Vanilla Bean Ice Cream served along side. OOh Yummy!


  1. Meriam

    Oh Dannette! that sounds yummy! I am missing my Mom’s rhubarb pudding right about now!!! It is yummy too. Hummmm, maybe I had better ask for that receipe!

  2. grandma mckenney

    Yummy, come make it for me when I’m laid up!

  3. Charie

    Thanks for this recipe! I always make a really easy non talented Rubarb cobbler with chopped Rubarb, a pkg. of cherry jello sprinkled on top, sugar sprinkled on top, something like a cup of water, and white cake mix sprinkled over that with butter cubed on top of that. SUPER HEALTHY and like I said sounds no where near as gourmet as yours 🙂 Maybe when I am feeling brave I will attempt yours.


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