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Warm days and cool nights keep local rhubarb plants producing abundant stalks. Pinterest, Facebook and other social media have been flush with many rhubarb recipes and area Record-Times readers have sent in recipes or pointed out selections.

One recipe was sent in by Becky Moeller of Harrington. Rhubarb Mallow Cobbler is her go to recipe when rhubarb is in abundant supply. The inclusion of a layer of marshmallows between the rhubarb filling and the cobbler topping adds extra sweetness to the tart filling.

Rhubarb

Mallow Cobbler

Rhubarb Layer:

4 cups sliced rhubarb

1 1/2 cups granulated sugar

1 generous cup miniature marshmallows

Cobbler Topping:

1/2 cup butter or margarine, at room temperature

1 cup granulated sugar

1 tsp vanilla extract

1 3/4 cups all-purpose flower

3 tsp baking powder

1/2 tsp salt

1/2 cup milk

Preheat oven to 350 degrees. Grease a 9 inch square baking pan and set aside.

In a medium bowl, combine rhubarb and 1 1/2 cups sugar and put mixture into prepared pan.

In the same bowl, cream together butter, 1 cup of sugar and vanilla. Mixture will be quite stiff.

In a small bowl, combine flour , baking powder and salt.

Add flour mixture alternately with milk, beginning with milk. Batter will still be quite stiff.

Carefully spread batter over marshmallow layer. Place in oven and bake for 50 to 55 minutes. Yield: about 9 servings.

Note: if using frozen rhubarb, thaw completely and drain in a colander before adding to this recipe. Also, I used large marshmallows cut into 6-8 pieces each in place of miniature marshmallows.

When I am directed to untested recipes forwarded to me from the internet I read through carefully to see if they make sense. Does the amount of ingredients appear to fit pan size? Do amounts called for make culinary sense? Generally I approach with caution.

Rhubarb Magic Custard Cake by the kitchenmccabe.com is one such recipe. The recipe called for a round 8 inch cake pan and inverting the cake onto a plate when cooled. First red flag, the amount of ingredients is not going to fit in an 8 inch pan, nor the 9 inch which I have. I used 2 pans for this recipe. In the future I will use a 10 inch spring form pan.

Rhubarb

Magic Custard Cake

2 rhubarb stalks (about 2 cups) sliced in 1/4 inch pieces

3/4 cup plus 2 Tbsp granulated sugar

1/3 cup water

4 large eggs, separated

1 Tbsp lemon juice

1 tsp vanilla extract

1/2 cup butter, melted

3/4 cup all-purpose flour

2 cups whole milk, lukewarm

Powdered sugar for dusting

Combine rhubarb, 2 Tbsp sugar and water in small saucepan, bring to a simmer, stirring gently occasionally until the water is evaporated and rhubarb is soft. Remove from heat and set aside.

Preheat oven to 325 degrees. Grease two round cake pans or one 10 inch spring form pan and set aside.

Place egg whites in a medium mixing bowl and beat with electric mixer until stiff peaks form.

In a large mixing bowl, whisk together egg yolks and 3/4 cup sugar until creamy. Whisk in lemon juice and vanilla, then melted butter.

Add flour and whisk in until fully combined. Add the milk to the batter, 1/2 cup at a time, whisking in well before adding the next half cup. Note: batter will be extremely runny.

Gently fold in egg whites, just until there are no large lumps left. Pour batter into prepared pan/s. Spoon cooked rhubarb evenly over the top of the batter. The egg whites remaining on top of the batter will support the rhubarb pieces.

Bake 40-60 minutes, or until cake no longer jiggles when tapped. Bake time can vary widely with this recipe so check the cake after 40 minutes.

Remove cake from the oven and let sit 10 minutes. Invert cake onto a cooling rack. Cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting. Place cake on a serving plate and dust with powdered sugar right before serving.

Yield: 8 to 10 servings.

Note: a spring form pan will make inverting for serving much easier.

Life is not all dessert. Barbeque is great, but you may not always have time to tend slow cooking cuts of meat. Slow-cooker to the rescue with Slow Cooker Beef Brisket with BBQ Sauce. The trick with this recipe is finishing off the brisket in the oven for a yummy caramelized finish. This recipe comes from the site recipetineats.com.

Slow Cooker

Beef Brisket with BBQ Sauce

1 3-4 pound beef brisket

1 Tbsp olive oil

Rub:

1 Tbsp brown sugar

2 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cumin

3/4 tsp ground mustard

1 tsp salt

1/2 tsp ground black pepper

BBQ sauce

2 cloves garlic, minced

1/2 cup cider vinegar

1 1/2 cups ketchup

1/2 cup brown sugar

2 tsp each, ground black pepper, onion powder and ground mustard

1 tsp cayenne pepper

1 Tbsp Worcestershire sauce

Combine rub ingredients. Rub brisket all over with the olive oil and spice mixture. Refrigerate 30 minutes to 24 hours.

Combine the sauce ingredients in slow cooker. Add brisket and press it in. Cook on low 8 hours.

Remove brisket to oven proof tray. Pour liquid from slow-cooker into a small saucepan.

Bring to a simmer over medium heat and reduce until thickened to a syrup consistency. (It thickens as it cools)

Meanwhile, drizzle resting brisket with another tablespoon of olive oil and place in a 390 degree oven for 15 minutes until brown spots appear. Remove from oven and baste generously with the sauce. Return to the oven and for 5 minutes, baste again, and continue roasting for 5-10 minutes until sauce caramelizes. Slice brisket thin to serve. Yield 8-10 servings.

Share your favorite recipes by sending them to: Welcome to My Kitchen, c/o The Record-Times, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them off at either Record-Times office. Do some weeding each day to keep gardens and flower beds thriving.