advice on rhubarb please

[Mel]

Hope someone can help! We have transplanted some rhubarb and have conflicting advice on whether to pick it or leave it this year. We always thought you should leave it for a year after transplanting but we've been told we can pick it so what's the advice on here please? Thanks a lot.

[FurtiveBertie]

I've never worried about ours.
I picked it with impunity immediately after transplanting.
I don't know what the official best advice would be, but its not dead yet...

FB

[Mel]

Thanks a lot, FB

[jayner]

Hi Mel

So long as you don't pick it all and let the roots establish you should be fine!

[TrickyDicky]

Mrs Tricky knows about these things and says that you really shouldn't pick any in the first year. You need to let the crown establish itself and you can damage it by pulling too hard when picking. Be patient and look forward to some lovely rhubarb next year. Hope that helps.

[Mel]

Thanks looks like we will have to toss a coin!

[Scottman]

Ask a politician ?

[Andy B]

Mmmmm rhubarb cake. Yum!

[Mel]

I could Scottman but I'd never get a straight answer from them! They are so firmly entrenched on their fences they've got splinters!

Never made rhubarb cake Andy B, rhubarb and strawberry pie is delicious, wonderful!

I think I might leave it for a year as it seemed to be on its last legs last year (the plant that is!) so give it time to recover.

[Andy B]

Never made rhubarb cake Andy B, rhubarb and strawberry pie is delicious, wonderful!

Rhubarb Cake.

Ingredients
• 60g butter, softened
• 1 1/2 cups (300g) brown sugar
• 1 teaspoon vanilla
• 1 teaspoon finely grated lemon zest
• 2 eggs
• 1 cup (150g) plain flour
• 1 cup (150g) self-raising flour
• 1 teaspoon cinnamon
• 300g carton sour cream or crème fresh
• 350g trimmed rhubarb, cut into 2cm lengths
• 1/4 cup (55g) brown sugar, extra
• 1 teaspoon cinnamon, extra
• Custard or cream, to serve

Method
• Preheat oven to 160°C. Lightly grease a 24cm springform pan. Line base and sides with paper, extending paper 3cm above top of pan.
• Step 2
Beat butter, sugar, vanilla and zest with an electric mixer until well combined. Add eggs one at a time, beating well after each addition. Fold in sifted dry ingredients and cream in two batches. Fold in rhubarb. Spread mixture into prepared pan and sprinkle evenly with combined extra sugar and cinnamon.
• Step 3
Cook for about 1 hour 15 minutes, or until cooked when tested with a skewer. Cover top with foil if sugar starts to over brown.
• Step 4
Remove cake from pan and cool on wire rack. Cake is delicious served warm or cold with custard or cream.