This summer, I have good intentions of trying rhubarb in savoury dishes, but I still seem to be stuck on desserts, like this one. It's a matrimonal date cake without the dates -- rhubarb instead. The recipe is from "Mrs. Marr's Rhubarb Recipes," the cookbook of the historic Marr Residence in Saskatoon. Rhubarb is apropos for a pioneer house since it was one of the easiest, quickest, most versatile vegetables in the prairie garden. Be sure to check out the annual Rhubarb Festival at the Marr Residence on the August long weekend.
Nat's Rhubarb Dessert
8 cups rhubarb
1 cup sugar
1/2 cup tapioca (I used flour)
1 1/2 cups flour
1 1/2 cups rolled oats (I used 2 cups)
1 1/2 cups brown sugar (I used 1 cup only)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup butter, melted
Mix the first four ingredients and let set for 1 hour. Mix remaining ingredients together until crumbly. Place half the crumbs in 9"x13" pan. Cover with rhubarb. Top with remaining crumbs. Bake at 350F for about 40 min., until the crumb is lightly browned.