I’ve been doing yard work between rain drops and haven’t spent as much time in the kitchen as usual. Because I have to travel a distance to town, I very seldom order takeout, and delivery is not an option. So when I crave a bit of traditional takeout food, I just make it myself. It really isn’t that difficult and can be put on the table faster than the drive to town and back.

I came across a quick and easy way to make delicious fried rice in the oven. This sheet-pan method eliminates the need to stand over the stove, and cleanup afterwards is a breeze. While the rice crisps up in the oven, you can whip up a salad or even make a dessert.

A cup or two of protein such as cooked, cubed chicken or pork; seared tofu; or raw, tiny, cocktail shrimp can be added to the pan at the same time as the eggs. Making fried rice this way results in a lighter, less oily meal with vegetables that are uniformly cooked through.

While the oven is on, you might as well make a dessert. Besides, the rhubarb has arrived! And because I love it so, in the following couple of weeks, I’ll be thrilling you with rhubarb recipes. Don’t you feel lucky?

Rhubarb Sticky Pudding is a gloriously gooey treat that bakes up like those pudding cakes my grandma used to make. The result is a pudding-y texture with a crisp sugar topping. Depending on how tart you like your rhubarb desserts, adjust the amount of sugar accordingly. Instead of cinnamon, you can add cardamom, nutmeg or a squeeze of orange or lemon juice with a bit of zest if you prefer.

Really, any fruit could be used for this recipe — just adjust the sugar and the baking time accordingly to enjoy a finish to your meal that will always be in season.

Sheet Pan Fried Rice

• 3 cups (from 1 cup uncooked) jasmine rice, cooked and cooled
• 1/3 cup onion, finely chopped
• 2 scallions, sliced
• 2/3 cup frozen peas and carrots, thawed and patted dry
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of red pepper flakes
• 1 1/2 tablespoons soy sauce
• 1 heaping tablespoon sesame seeds
• 2 tablespoons toasted sesame oil, plus a drizzle more
• 2 tablespoons butter, melted
• 2 cloves garlic, finely chopped
• 2 eggs

Preheat oven to 425 degrees and line a large, rimmed sheet pan with parchment paper. In a small bowl, combine garlic and melted butter.

Combine cooked rice with onion, scallions, carrot, peas, salt, pepper, pepper flakes, soy sauce, sesame seeds, sesame oil and garlic butter. Spread evenly on sheet pan and drizzle a bit more sesame oil around the edges of the rice for extra crispiness.

Bake for 15 minutes or more, until the rice is becoming crisp at the edges. Remove the pan from the oven, crack an egg into each well, and return to the oven. Bake another 5 minutes or until egg yolks are set to your liking.

Remove from the oven, cut the eggs into small pieces, and stir the rice. Adjust seasoning and add more soy sauce if needed. Yield: 3-4 servings

Rhubarb Sticky Pudding

Preheat oven to 350 degrees. Butter a 9-inch square baking pan.

Base

• 3 cups rhubarb, chopped in 1/2-inch pieces
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch

Combine ingredients in a bowl then spread evenly into the baking dish.

Batter

• 1 cup flour
• 1/2-3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract

In a medium bowl, whisk together flour, granulated sugar, baking powder and salt. In another bowl, mix milk, melted butter and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix. It should be like pancake batter but a bit thicker. Spoon it gently over the rhubarb or smooth it out evenly.

Topping

• 1 cup powdered sugar
• 1 tablespoon cornstarch
• 1 1/4 cups hot water

In a small bowl, combine powdered sugar and cornstarch. Sprinkle it evenly over the batter. Gently pour the hot water over the top. Do not stir.

Place the pudding into the oven and bake for 50–60 minutes until puffed up, brown on top and the sauce is bubbling up the sides.

Cool for 10–15 minutes to allow the sauce to thicken slightly. Yield: 4 servings

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at iwrite33@comcast.net.