What does rhubarb taste like in a cake?

What Does Rhubarb Taste Like? Rhubarb has an extremely tart flavor that many find unpleasant . It's crunchy like celery when raw, but it becomes soft and after it's cooked. The sour flavor does mellow a little when cooked, but rhubarb is almost always mixed with sugar to counteract the lip-puckering taste.

How to thicken rhubarb?

Add some water (at least a cup) and the rhubarb to a saucepan. Add some sugar (about a cup) Cook on medium low heat until the sugar is dissolved and the sauce is boiled down to a thick syrup . Let the mix cool, or refrigerate, and then move along with your recipe.

Does rhubarb interact with any medications?

Medications for inflammation (Corticosteroids) interacts with RHUBARB . Rhubarb is a type of laxative called a stimulant laxative. Stimulant laxatives can cause diarrhea and decrease potassium levels. Some medications for inflammation, called corticosteroids, can also decrease potassium levels.

How would you describe the taste of rhubarb?

What rhubarb tastes like is really a question about what it tastes like when it's cooked with sugar to make it palatable. Then, it tastes pleasantly tart - a bit like green apple - with a very tiny hint of vegetal celery flavor .

Why is rhubarb used in baking?

Because of its inherent tang , rhubarb shines when cooked with sugar. You'll find the fruit stewed into rhubarb compote, diced and tossed into a pie, or sliced into thin strips and layered on tarts or upside-down cake (swap it for lemons in this recipe).

Does rhubarb taste sweet or sour?

Rhubarb is exceptionally sour , making it hard to eat raw or without sugar. The sour taste is mainly due to malic acid and oxalic acid — though forced rhubarb is much less sour than other varieties.

Norwegian Rhubarb Pudding Recipe

Community Pick

Submitted by Leslie

"So simple and delicious! A great way to use up all that rhubarb in your garden.Hope you enjoy!"

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photo by anniesnomsblog

Ready In:: 20mins
Ingredients:: 8
Serves:: 6

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ingredients

1 ³⁄₄ cups water
³⁄₄ cup granulated sugar
1 ¹⁄₂ lbs fresh rhubarb, cut into 1/2-inch pieces
¹⁄₄ cup cold water
3 tablespoons cornstarch
¹⁄₂ teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons granulated sugar

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directions

Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
Add rhubarb.
Simmer uncovered until rhubarb is tender, about 10 minutes.
Mix 1/4 cup water and the cornstarch; stir into rhubarb.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in vanilla extract.
Pour into serving bowl or dessert dishes. Cover and refrigerate.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
Pipe through decorators' tube or spoon onto pudding.

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Reviews

I liked this for the fact that it had a thickening agent in it. Mom would make this when we were young but it was always soupy, so I never would eat it. The vanilla was a new welcomed experience. Over all this was very easy to make and had nice complementary flavors. Also, I weighed the rhubarb on my scale and then measured it. So 1 1/2 pounds is equivalent to 5 cups. Thank you for sharing this recipe, I'll be sharing it with my mother. Made for Zaar World Tour 2006

Charlotte J
This is great with your cottage cheese if you normally eat peaches or fruit co*cktail. This is very good and easy to make. Just so you know. 1 1/2 lbs of Rhubarb is about 8 stalks. I will experiment and try to make it more custardy like pudding. This is a little more like applesauce, but I liked it. Thanks.

brian48195
Wonderful! I used 4 cups frozen rhubarb, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup tapioca and for the sugar I used the Splenda blend. Love it!!

55tbird
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Rhubarb pudding - yum! This tasted great but I wasn't crazy about the texture. It did have more of an applesauce feel than a pudding. Next time I may try pureeing the cooked rhubarb mixture before adding the cornstarch mixture. At any rate a sweet/tart and tasty dessert - thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by Deantini)

loof751
This is almost exactly the same as my mother (1/2 Norwegian) made when I was young. More often, she made rhubarb sauce (without thickening), but this is what I preferred. I had only frozen rhubarb, so I boiled the rhubarb a couple of minutes longer. Instead of whipped cream, I topped it with Tillamook Vanilla Bean ice cream ... perfect!

MinnDakota

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RECIPE SUBMITTED BY

Leslie

248

I am no longer an active member of this site.thank you to all who try my recipes! *No one can make you feel inferior without your consent<img src=http://i195.photobucket.com/albums/z205/jubespage/zwt6%20banners%20and%20photos/hostanimation.gif alt= width=150 height=200 /><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/banner32.jpg alt= width=170 height=165 /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i195.photobucket.com/albums/z205/jubespage/2008AussieNZChristmasCardExchange.gif alt= /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg border=0 alt=Photobucket /> <img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif alt= /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /> <img src=http://i7.photobucket.com/albums/y254/Missymop/rotaruarascals.jpg border=0 alt=Photobucket /> <img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt= width=50% /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket />  <img src=http://i71.photobucket.com/albums/i148/Sage65/teambanner2.gif alt= />  <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/untitled_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting />

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