Rhubarb is one of my favourite things to harvest each year, at the allotment I have about 5 crowns now, 2 in their 3rd year and 3 more that are not ready to harvest yet as I think I only put them in last year or the year before and in the 1st year it is always best to leave them to grow and not disturb them (so I have read) The photo above is after I've harvested, I've left a few on to grow and there looks to be plenty more coming too.
As you can see, the grass is taking over on my plot, I'm having a seriously difficult time getting rid of it. The rhubarb did well though to keep growing despite the grass. I would highly recommend it as a perennial edible for anyone with the space for it. I'm going to try and grow some at home in a large pot too, i'll let you know how this does over the coming months and years.
Here is my harvest so far this year, a good amount. Enough for me to make a rhubarb upside down cake and freeze the rest for when I need it.
We make all sorts, compote, cakes, jam, crumbles and anything else we feel like trying.
To make this really easy rhubarb upside down cake I simply spray a pan with fry light, lay out the chopped rhubarb to cover the pan, make a basic cake mix and put it on top of the rhubarb.
I used 175g eggs, 175g caster sugar, 175g self raising flour, 175g baking butter
I used some of the sugar to sprinkle on the rhubarb and the rest went into the mix
I bake at 180c for 20 mins, then I turn it out onto a tray and bake for another 20min
It is a family favourite, kids and adults love it. You can eat it on its own or serve with fresh fruit and quark / cream or custard.
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