Rhubarb Craze

We inherited a huge patch of Rhubarb when we bought our house last summer. The previous owner of the home had lived in this old house for over 50 years before she passed away. At the closing of the house, her children told us that the Rhubarb patch was there when their parents first moved in. Since it takes a few years to become well established, that means that this Rhubarb patch is potentially 60 or more years old!

 In just a few short weeks, the ground went from a few shoots poking up from the ground to this wild Rhubarb jungle!

 My baby thought it was pretty hilarious to be standing in the middle of it all.

To harvest Rhubarb, (which by the way is a vegetable), you simply find a outer firm stem (no limp ones) and gently pull it away from the base of the plant.

The massive leaves are fun to play with, but they are also poisonous. Remove these and then you are ready to wash and chop up the stalks for freezing or cooking.

They also make good brooms. 

And flags.

One of my vivid childhood memories is of my mom harvesting Rhubarb from our (much smaller) patch and making the most delicious and savory Rhubarb tart. 

Turns out, I have A LOT of Rhubarb. And what better way to celebrate spring than with some Rhubarb tart and happy memories from a time of long past.

I realized much too late that it would have been to my advantage to bake this in a much more attractive dish. But for me, practicality many times wins over looks! (This pyrex has a lid!)

Mom's Rhubarb Tart

1 c. shortening (I always use real butter in place of shortening)

2 c. flour

1 egg beaten, add milk to make 1/2 c.

1/4 tsp salt

1/4 tsp baking powder

Mix ingredients together, add egg and milk and press dough into 9x13 pan.

Topping:

4 cups rhubarb cut up

2 c. sugar (it's a lot, I know, but you need it to counteract the rhubarb's tartness!)

2 Tbsp flour

3 eggs

Beat eggs, add rhubarb, sugar, and flour. Mix well. Pour into prepared pan (on top of the dough).

Bake at 350 F for 1 hour.

As a note, Rhubarb can be somewhat expensive to buy in the average grocery store (if they even carry it). The best thing to do is to ask around and find a neighbor or family member with a big patch in their yard, or plant some of your own. Rhubarb is a perennial, so it will continue to grow and come back every year (as long as the harvest the first year is minimal). Eric threw some Rhubarb in our smoothie this morning along with our garden spinach and kale. Delicious!