I use to buy something close to this in a vending machine at my work, believe or not..It was very close to this except this one had cream cheese in it..Man was that awesome..I bought every one when the machine was filled..Wish I could find a recipe for that one..
We have so much fresh rhubarb this time of year. It's nice to have a recipe that isn't jam or pie. The leaves aren't actually very toxic. I looked up the LD50 (lethal dose for 50% of people). It's about 5kg (11 pounds) of rhubarb leaves. A rather bothersome way to kill an enemy.
I've never had it. It looks weird, and I'm like a child who won't try new food LOL. My dad loves the stuff though. Will probably make this for him for his birthday. Thank you for the video ❤
Sarah, I have subbed to EverydayFoods, you are hilarious, now yet another red head in my life (love the red heads) you remind me of Lucille Ball, hilarious, quirkey, outlet of personality, only difference is you can COOK. Thank you for being you and teaching us how to cook and eat better. (Smiles)
+Siham boeit je niet Brown sugar is more healthier beacuse is not so refined:) Is actually the first stage of refinement. Normal sugar is refined up to 3 times:) wich gives the sweet taste , not the nutrients:) from beet. The brown sugar has all the vitamins and nutrients from beet:)
@EverydayFoodVideos I notice in your videos that you crack your eggs straight into your mixtures while baking. You should really be cracking the eggs into a separate bowl 1.) to prevent egg shells and 2.) just in case if you have a bad egg 3.) just in case of these two things happen, you won't have to restart or struggle or get the egg shells out
![[LIVE] : ONE ลุมพินี 83 วันนี้!! คู่เอก "พันฤทธิ์ vs ซุปเปอร์บอล วันของโอม MBK"](http://i.ytimg.com/vi/1b4pkKHa_Fk/mqdefault.jpg)
i made this recipe probably 5 years ago and found it again. Definitely making them again!! Loved them so much
I enjoyed your enthusiasm in your tutorial, Sarah Carey; I can't wait to try this recipe out with my first rhubarb harvest!
A lovely cookie ‘n’ crumble creation.
Love from London.
I’ve made these for years they are soooo good
I love this recipe and I already made it successfully few times except I reduced the sugar, thanks
Oh, I absolutely love rhubarb! More rhubarb recipes!
Made this last night
Thank you so much my family loooved it
Making it again soon
Thank you Sarah. I made this and it was terrific! 🙌🏻✨🙌🏻
I use to buy something close to this in a vending machine at my work, believe or not..It was very close to this except this one had cream cheese in it..Man was that awesome..I bought every one when the machine was filled..Wish I could find a recipe for that one..
"it's poisonous. plus it doesn't taste like anything" made me lol you're awesome :)
lol i thought that was funny too
We have so much fresh rhubarb this time of year. It's nice to have a recipe that isn't jam or pie. The leaves aren't actually very toxic. I looked up the LD50 (lethal dose for 50% of people). It's about 5kg (11 pounds) of rhubarb leaves. A rather bothersome way to kill an enemy.
Thanks for this fun cooking video. I'll give it a try today. My husband is a big fan of Rhubarb cake.
I love spring too
I grow the best rhubarb and make a cake like this Yes it s so good thanks
Simply delicious, Sarah. I double batched it in a large pan. Momma Mia!
I've never had it. It looks weird, and I'm like a child who won't try new food LOL. My dad loves the stuff though. Will probably make this for him for his birthday. Thank you for the video ❤
very good thank you i will try it tomorrow. i subscribe. San diego Ca. if the leaves are poisenous, why whouldnt the stems be poisonous also ????
"protect your self"........Thank you so much Sarah.
I need to make this NOW!!!
I'm gonna try these!
I have frozen rhubarb. How would you suggest I use this in this recipe?
Is the flour plain or self raising?
Sarah, I have subbed to EverydayFoods, you are hilarious, now yet another red head in my life (love the red heads) you remind me of Lucille Ball, hilarious, quirkey, outlet of personality, only difference is you can COOK. Thank you for being you and teaching us how to cook and eat better. (Smiles)
dhb626yt Don't think she's a real redhead 😁
Geez how many dishes was that for an 8x8 dessert.
Can I substitute confectioner sugar for regular sugar?!
You might be able to, not completely sure as i never have, but it will probably work! xs
I loved watching ur video, Thank You Very Much! FunS!
I can't find rhubarb in my country, can I replace it with another fruit of just the cake with no crumbs or fruit?
How do you thoroughly clean the rhubarb?
Can I use an another beries ? (Strawberry,,rapsberrie...)
Can we substitute rhubarb with something else?
I was wondering about another fruit also, will that work, blueberries, pears, etc. btw, I am not a bot I am a real person
what is happening with the hair....
طباخه رائعة وناجحة
with water!
What is the difference between brown sugar and normal sugar accept for the colour 😳
+Siham boeit je niet Brown sugar is more healthier beacuse is not so refined:) Is actually the first stage of refinement. Normal sugar is refined up to 3 times:) wich gives the sweet taste , not the nutrients:) from beet. The brown sugar has all the vitamins and nutrients from beet:)
+Viorel Bosneac thank you for your explination
Viorel Bosneac Molasses is what makes brown sugar brown.
I've never had rhubarb and have heard chefs frequently say they use this, can someone describe the flavor of it to me?
It's very tangy and somewhat sour. That's why in most recipes there is lots of sugar.
She said the leaf are poison?
what does rhubarb taste like?
Like strawberry lemmon apples.
I tried it. But it was sour :( maybe the rhubarb
Why not just make this and find out? :)
@EverydayFoodVideos I notice in your videos that you crack your eggs straight into your mixtures while baking. You should really be cracking the eggs into a separate bowl 1.) to prevent egg shells and 2.) just in case if you have a bad egg 3.) just in case of these two things happen, you won't have to restart or struggle or get the egg shells out
“The reason is because” is redundant… so, instead of saying “one of the reasons is because of rhubarb,” it should be “one of the reasons is rhubarb.”