On Jul 13, 1:10*pm, Kate Connally > wrote:
> recipe which was posted here a while back.
>
> Being a lover of rhubarb I thought it sounded good,
> but I was very disappointed. *It doesn't taste bad,
> but it doesn't taste that good either. *And the rhubarb
> is wasted in this dish. *It really doesn't work for me.
> I'm now regretting I made it as I could have used that
> rhubarb for another Rhubarb Custard Cake! *Oh, well,
> I'll be eating it for the rest of the week and this will
> be one of the times when I *will* mind leftovers. *But
> one can't waste food. *Oh,well.
>
> I've still got lots over rhubarb in the freezer from by
> visit to my friend Jackie back in June. *She has a large
> patch and always lets me pick as much as I want. *I got
> about 13 cups of diced rhubarb out this trip.
>
> I have a couple of new recipes to try.
>
> One is a Lithuanian Rhubarb Cake which is a crumb
> crust with the rhubarb strewn on top (mixed with flour
> and sugar and then some more of the crumbs sprinkled
> over that. *Pretty simple and I don't see how it can
> go wrong.
>
> The other other is a Finnish Rhubarb Pie but it similar
> to a kuchen. *A sweat yeast dough topped with the rhubarb
> and then with a custard of quark, cream, eggs, sugar.
>
> I'm really jonesing for some good rhubarb desserts.
>
> Kate
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

==
So where are these two wonderful recipes that we might try as well?
==