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Rhubarb Slice

My mom made this slice every spring and I found it again in her recipes.
It is not overly sweet and slices up nice and neat.
You will need only 1/3 of this recipe for pastry.  The rest can be flattened into discs and wrapped in plastic wrap and frozen in zipper bags until you need one.  Then simply thaw at room temperature and use to make your favorite pie.

Dorothy's Pastry

    • 5 cups flour
    • 4 teaspoons brown sugar
    • 2 teaspoons salt
    • 1 teaspoon baking powder
    • 1 pound lard
    • 1 egg
    • 1 tablespoon white vinegar
    • water

  1. Measure the flour, brown sugar, salt and baking powder into a large bowl.
  2. Cut in the lard with a pastry blender or two knives until the mixture is like large oatmeal.
  3. Put the egg into a 1 cup measuring cup. .beat it to break it up.
  4. Add the vinegar to the cup and then fill with water to the 1 cup line.
  5. Slowly stir the egg mixture into the flour mixture with a fork until just combined.
  6. Turn out onto a floured counter and knead a few times to bring it together into a ball.
  7. Divide into three and wrap in plastic wrap and refrigerate for an hour.
  8. You will only need 1/3 of this recipe for a 9X13 pan but you can also triple the recipe and put it into a cookie sheet or else freeze the remaining pastry for your next double pies.

To make the Rhubarb Slice

  • Pastry dough
  • rhubarb
  1. Roll out one 1/3 of the pastry into a rectangular shape that will fit into a 9X13 pan.  You can double this to make it into a cookie sheet.  Leave one inch sides up the side of the pan.
  2. Dice enough rhubarb to make 3 cups. Spread the rhubarb evenly in the pan.  If you have a sweet tooth..sprinkle the rhubarb with a bit of sugar..maybe a few tablespoons.
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/3 cup flour
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  1. Put all the topping ingredients in a blender in order given and process until smooth.
  2. Pour over the rhubarb and  trim the excess pastry to still allow for the batter to rise...about 1/2 inch  Bake on the bottom 1/3 of the oven at 375 for 30 minutes or until the crust and the topping have evenly browned.
  3. Allow to cool before slicing.


  1. For the topping - is it
    1/3 cup flour
    2/3 cup flour
    or should one of those be sugar? Just checking!

  2. I'm looking at my sad, sorry rhubarb knowing that there's not enough to do anything with. Perhaps I shall visit my daughter-in-law and do a bit of finagling. I'll be back when you've had the chance to check out topping directions. I think it's 1/3 sugar, but that is only a guess.

  3. My family loves things they can pick up in their hand and keep moving, this looks like one of those things.

  4. I like to spruce it up sometimes so I will add some blueberries or strawberries. yummmy

  5. Yes, please answer about the sugar/flour amounts. I want to make this SOON. Ha! I'm assuming the greater amount is sugar since rhubarb is tart.

    1. The amount of sugar/flour was corrected in the recipe...thanks.

  6. this is great Lovella... Have to try it soon.
    Thanks for sharing

  7. interesting sounding recipe....can shortening be used to replace the lard?

    1. Sure Barbara, Shortening in the crust would work as well. I think they are fairly interchangeable.

  8. Oh Lovella - that looks good. I will be adding this to my Rhubarb Recipes collection for sure. Thanks!

  9. In our home we also really appreciate those first edible items like rhubarb that signal springtime. I make a rhubarb square that is very similar to this one, but have changed the pastry base to something that's even quicker to prepare:
    1 cup flour, 1/4 cup solid margarine or butter, 1/2 tsp baking powder, 1/4 cup white sugar, 1/2 tsp vanilla, 1 egg yolk. Mix together till crumbly. Press this dry mixture lightly into a 9x13 baking pan and proceed as you have directed above. This crumbly base comes together nicely during baking.

  10. Today I made my first rhubarb item. Rhubarb muffins. Spring is definately here!!!

  11. Really looking forward to trying this recipe. Luv the fact that it's not too sweet. Was just wondering what I could do with my rhubarb.


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