Recipes from Rose’s Kitchen


Rhubarb is in season!

Rhubarb Upside Down Cake

This recipe dates back to the 1980s from a cookbook by Edna Staebler. It is my favourite recipe but this time around I used spelt flour and maple syrup with extra rhubarb.

1/4 cup butter

1 cup brown sugar or maple syrup

5 to 6 cups rhubarb diced

Turn on your oven to 350°F. Add the butter to a 9 x 9-inch pan. Place in the oven to melt the butter. When melted add the brown sugar and rhubarb and set aside.


1 cup sugar or maple syrup

1 1/2 cups flour—white, whole wheat or spelt

2 tsp baking powder

1/4 cup butter

1 egg

1 tsp vanilla

About 2/3 cup milk (If you are using sugar you will need to use all the milk—if you are using maple syrup cut back on the milk to about 1/4 cup)

1. Place sugar, flour, baking powder and soft butter into a bowl. Using a pastry cutter or your fingers cut the butter into small pieces into the flour mixture.

2. Beat the egg in a bowl with the vanilla, milk and the maple syrup (instead of the sugar). Pour the liquid ingredients over the flour mixture and blend until smooth.

3. Spread the batter overtop the rhubarb mixture. Bake for about 30 to 40 minutes until the cake tests done.

4. Let it cool 10 minutes then turn it upside down on a plate. Serve with ice cream, yogurt or whipping cream.

Rhubarb Vinaigrette

Use any kind of salad mixture you like. Add whatever suits your fancy to the greens and then toss with this amazing salad dressing.

1 cup chopped fresh rhubarb

1/4 cup water

2 Tbsp maple syrup

1 Tbsp red-wine vinegar

2 tsp Dijon mustard

1/4 cup olive oil

1 Tbsp poppy seeds—optional

Boil rhubarb with water in a small saucepan until rhubarb is tender, about 5 minutes. Scrape into blender along with maple syrup, vinegar, Dijon and oil. Blend until smooth. Stir in poppy seeds if using. (Taste test: you may need to add a bit more maple syrup or salt. Cook extra rhubarb for a later dressing.)

Sweet Onion-Rhubarb Sauce for Meat

The sauce is a stand on its own. You make the sauce, then cook your favourite type of meat and serve the sauce beside or on top. Use either pork tenderloin, chicken breast or thighs, lamb chops or even barbecue a steak.

2 tsp oil

1/2 tsp salt

1 large sweet onion, sliced

2-4 Tbsp water

2 cups diced rhubarb

1/4 cup red-wine vinegar

1/4 cup brown sugar or maple syrup

1/4 cup minced fresh chives or the greens from green onions

In a skillet add the oil and the onion with 1/2 tsp salt. Cook over medium heat, stirring occasionally, until browned, 7 to 8 minutes. Add 2 Tbsp water and continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water 1 Tbsp at a time if necessary to prevent burning. Cooking the onion this way is very important. Stir in the rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down about 5 minutes.

Spoon the sauce over your meat and sprinkle with chives.