Is rhubarb safe to eat?

Yes, rhubarb is safe to eat, but it's important to note that only the stalks of the plant are edible. The leaves contain a toxic compound called oxalic acid and should never be consumed.

How do I cut rhubarb without it getting stringy?

To prevent rhubarb from getting stringy, slice it against the grain. This means cutting it perpendicular to the long fibers that run down the length of the stalk.

Can I freeze rhubarb?

Yes, you can freeze rhubarb. To freeze it, first, wash the stalks and trim off the ends. Then, slice the stalks into 1/2-inch pieces and spread them in a single layer on a baking sheet. Place the sheet in the freezer and freeze the rhubarb until it's solid. Once frozen, transfer the rhubarb to a freezer-safe container and store it in the freezer for up to six months.

Norwegian Rhubarb Cake

Name: Norwegian Rhubarb Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Norwegian
Ingredients: ⅔ cup sugar; 3 eggs, separated; ½ cup vegetable or neutral oil; ¼ cup milk; 3 cups rhubarb, chopped; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup all-purpose flour; 1 teaspoon shortening; ⅓ cup sugar; ⅓ cup butter, chopped; powdered sugar to top (optional)

Description

A Traditional Norwegian Rhubarb Cake that celebrates and features a Springtime favorite… rhubarb. It is going to start coming up and when it does, you know there will be plenty. This cake. also known as Rabarbrakake, is a great way to enjoy rhubarb and traditional heritage cooking.

Ingredients

Units Scale

2/3 cup sugar
3 eggs, separated
1/2 cup vegetable or neutral oil
1/4 cup milk
3 cups rhubarb, chopped
1 teaspoon baking powder
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon shortening
1/3 cup sugar
1/3 cup butter, chopped
powdered sugar to top (optional)

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Instructions

Preheat oven to 350° Fahrenheight
In stand mixer, whip egg whites to firm peaks
In separate large bowl, mix egg yolks, oil, milk, and mix with whisk.
Add in 1 ½ cups of chopped rhubarb to the batter.
Using an immersion blender, blend the rhubarb and batter mixture until incorporated into liquid.
Whisk in sugar, baking powder, and salt.
Add flour ¼ cups at a time and mix well.
Fold in egg whites and gently mix.
Place a sheet of parchment paper in the bottom of your springpan if yours tends to leak. This helps seal the spring pan. (optional)
Lightly coat cake spring with shortening
Pour batter into springform container
Add rhubarb uniformly and allow to sit on top.
Sprinkle sugar over the top evenly
Evenly spread butter over top.
Bake 45 minutes
Use a toothpick and place directly in center. If it comes out clean, remove. If not, bake for 5 more minutes and try again. Repeat until done
Once done, cool for at least two hours
Sprinkle with powdered sugar and serve.

Notes

Use a springform pan. While this isn’t 100% necessary, it does make cake making a bit easier.
Employ the toothpick test. The toothpick test is done by placing a dry toothpick straight down into a cooking cake. If the toothpick is free from any cake bits or cake batter when you pull it out, your cake should be done. If there are still little tidbits on the toothpick, you know it needs more time. Bake it another 5 minutes and try again.
You can whip your eggs by hand, but a stand mixer makes it so much easier.