Fresh Rhubarb-Flax Dessert

June is Rhubarb Month in North Dakota! Almost everyone has a rhubarb patch, and if someone doesn’t have one, his neighbor will gladly share. Just mention that you don’t have enough rhubarb, and the next day two armfuls will appear at your door! For those of you that don’t know what I’m talking about…here’s the scoop on rhubarb.

Rhubarb is a vegetable that tastes like a fruit. It has long red or green stalks (depending on the variety), and big heart shaped green leaves at the top. The long stalks are edible, and the leaves are poisonous. Rhubarb is a perennial plant that grows best in cooler climates.

For my family and me rhubarb is one of the best parts of summer in North Dakota. We love rhubarb jam, sauce, cake, muffins, bars, and of course…rhubarb pie. Last week, I altered one of our favorite Rhubarb Desserts to make it more heart healthy. I substituted vanilla yogurt for sour cream, reduced the amount of flour and added ground flax. The result was delicious!

From The Park River Bible Camp Cookbook

Adapted from a recipe submitted by Kris Hein

Ingredients

1 egg, beaten
1-cup white sugar
1-cup vanilla yogurt
2 cups fresh rhubarb, cut small
1 tsp. soda
1-cup flour
½-cup ground flax
½-cup brown sugar
½ cup chopped nuts (I used walnuts)

Directions

Mix together beaten egg, white sugar, yogurt, rhubarb, soda, flour and ground flax. Spread in a 9” by 13” pan. Top with brown sugar and nuts. Bake at 350 degrees until brown. (About 40 to 45 minutes) Rhubarb is rich in Vitamin C and fiber. That, along with the omega 3, fiber and lignan rich flax makes this tasty dessert, not only good, but also good for you!

Have fun baking!

Esther Hylden