Yum Hey What's for Dinner Mom?: Just Another Meatless Monday Rhubarb Juice and Rhubarb Cake


Just Another Meatless Monday Rhubarb Juice and Rhubarb Cake

Hey What's For Dinner

Rhubarb is one of those things you just should not hate. It's so prolific and so abundant AND SO FREE. How can you not like it? My grandmother called it pie plant but there is so much more you can make besides pie, like crunch, cake, jam, jelly, sauce, fruit leather and on and on. I like to use it to make other non abundant fruits stretch out. And now I've made rhubarb juice, I think I've found a way to use up every bit of rhubarb I can grow because this is juice I will can and put it in the pantry for winter use. BOOYAH.

And because you cook down the rhubarb to make the juice, you can make a little snack cake out of the leftover rhubarb mush. Ahhh excellent a two for one recipe, I love these. The taste of rhubarb juice is so fresh and tangy with just a hint of sweet your kids will love it too.

Rhubarb Juice

3 stalks of rhubarb
3 cups of water
1/2 cup-3/4 sugar or honey---add less at first you can always add more after you taste it
1/4 of an orange

bring the water to and rhubarb to a boil
add the sugar, stir until dissolved
taste add more sugar as needed
add the orange, reduce heat cover and simmer for 15 minutes
strain through a metal sieve, save rhubarb mash
let cool 
to serve cut about half and half with cold water or cold soda water for rhubarb soda

Rhubarb Juice and Quick Rhubarb Snack Cake served to the work crew putting up my greenhouse! I love that big stump.

Quick Rhubarb Snack Cake

rhubarb mash from making juice minus the orange piece
1/4 cup of butter, melted
1/2 cup milk
1 egg
1 TBSP vanilla extract
1 1/2 cup flour
1 TBSP baking soda
3/4 cup sugar + 1 TBSP divided
1 pinch of nutmeg

grease an 8 inch square pan
mix the wet ingredients together, set aside
mix the dry ingredients 
add to the wet and stir until combined
scrape into the greased pan
bake at 350˚ for 30 minutes 
serve hot or warm

  Peace and Love-



  1. OK, I am willing to foist the juice off upon my offspring. I am willing to can a bunch of strawberry-rhubarb jam and pie filling and ship it to my mother (who loves the stuff). But I just cannot eat the stuff. It's like tangy sweetish celery. So wrong and naturally it grows like a weed here- right next to the crucifers.

  2. HI,
    I shared arecipe for Cultured Apple Sauce and an article comparing lacto-fermentation with canning.

    Learn how to culture anything! Register for Get Culture -- On line Fermentation Class – On Sale Now! Big Savings!


    Thanks for hosting!

  3. I adore rhubarb, Laura, so this post is right up my street! I've never had rhubarb juice but it sounds wonderful, and I just love the look of that gorgeous little snack cake! Delicious!

  4. Larua, have you ever tried a rhubarbarita? I never have, but after reading this post, I really want to make one this summer.

  5. Have never tried rhubarb on the kids. I will have to try this. Maybe they won't realize it's a vegetable-it looks so pretty.

  6. Hello and thank you for hosting.

    This week I am sharing four recipes:

    (1 ) Homemade Hazelnut Milk (vegan, SCD)


    (2) Walnut, Cranberry, Apple Salad with Raspberry Honey Vinaigrette (Vegetarian, SCD, dairy free, cane-sugar free)


    (3) Vegan, Soy Free White Bean Dip Three Ways: Spinach, Plain, and Kalamata Olive


    (4) Chocolate Caramel Chews (Vegan, Grain Free, Low Glycemic)


    Have a great week.

    Be Well,

  7. A couple of great looking rhubarb recipes! Thanks for hosting!

  8. I cannot find rhubarb for the life of me!!! Check out my post yesterday http://practical-parsimony.blogspot.com/2012/05/rhubarb-pie-with-pat-pie-pastry-and.html
    to see the price I paid! Love the recipes; love rhubarb.

  9. Hi Thanks for hosting this great linky. In honor of National Vegetarian Week, I mentioned your weekly linky in this week's post.

  10. Hi, thanks for hosting! Today I’m sharing my scratch, no canned ingredient marinara – Da Super Basil! Perfect season for this dish with all the fresh basil & tomatoes around!


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