Rhubarb Upside Down Cake
Combine ¼ c. butter and brown sugar. Cook slowly in a heavy iron 9” skillet until thick and smooth. Remove from heat and add rhubarb. Set aside. Cream together the sugar and butter; add egg and beat well. Sift together flour, baking powder and salt. Add alternately with milk to creamed mixture. Add vanilla. Pour batter over rhubarb and bake at 325° for 50 minutes. Invert over a large plate and let cool. Serve with whipped cream if desired. |
Rhubarb Nut Bread
Topping
Preheat oven to 350°. Mix sugar and oil; and egg, vanilla, milk and sifted dry ingredients. Fold in diced rhubarb and nuts. Divide batter and pour into 2 well-greased and floured bread pans. Mix together the topping just to crumbs and sprinkle over top of batter. Bake for 55 to 60 minutes. |
Rhubarb Tort
Preheat oven to 350°. Mix until crumbly the butter, flour and sugar; pat into a 9 X 13” pan. Bake at 350° for 10 minutes. Mix together rhubarb, egg yolks, sugar, flour, salt and cream. Pour over crust; return to oven and bake for 45 minutes or custard is set. Beat 6 egg whites until stiff. Gradually add ¾ c. sugar, ¼ teaspoon salt, ¼ tsp. cream of tartar and vanilla. Beat until stiff. Spread over torte and bake for 15 minutes or until lightly brown. |
Rhubarb Crunch
Preheat oven to 350°. Mix the first 5 ingredients until crumbly. Place half of this mixture in a greased 9” square pan. Cover crumb mixture with diced rhubarb. Cook sugar, cornstarch and water until thick and clear, stirring constantly. Pour over rhubarb and crumb base. Top with remaining crumb as topping. Bake 1 hour. Cut into squares and serve warm. If desired, top with ice cream or whipped cream. |
Sour Cream Rhubarb Crumb Pie
Mix all ingredients well and pour into unbaked pie shell. Bake 15 minutes at 400° F. Bake another 25 minutes at 350°. Add crumb topping (below) and bake another 15 minutes. Crumb Topping
Mix together just to a crumb stage. Sprinkle on top of pie. |
Custard Rhubarb Torte(Our Families’ Favorite) Filling:
Crust:
Cream margarine and egg yolk together. Add sugar, cream again and add flour and salt. Mix like pie crust and pat into 8 X 11” pan. Spread rhubarb over crust. Beat eggs, add milk, salt, sugar and flour. Pour over rhubarb. Bake 45 minutes at 350°. |
Strawberry Rhubarb Compote
In a medium saucepan, bring water to a boil. Add rhubarb and sugar. Cook 5-10 minutes or until rhubarb is tender, stirring occasionally. Remove from heat; stir in strawberries and ginger. Serve warm or cold. |
Strawberry Rhubarb CrispCrisp Topping
Filling
Crisp topping: in large bowl mix all ingredients except butter and oats to mix thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside. Filling: In another bowl mix 4 cups of the strawberries (reserving remaining strawberries), the rhubarb, sugar and cornstarch to blend well. Spoon into shallow 2 quart baking dish. Cover evenly with topping. Preheat oven to 400°. Bake for about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm and top with reserved strawberries. |
Rhubarb WineIngredients enough for one gallon Rhubarb, red – wash and dice 5 pounds Boiling water (enough to cover) 2 Oranges and 1Lemon – sliced very, very thin 3 cups sugar 1/8 ounce yeast Put rhubarb in a crock. Cover with boiling water. Let stand three days and measure juice. Heat to almost boiling and put back in crock. To each gallon of juice, add two oranges and one lemon and 3 cups sugar. When the fruit juice mixture cools to lukewarm (105°), add 1/8 ounce yeast. Stir well and let ferment one week. Strain well and return to a CLEAN crock and let stand two weeks. Siphon into glass bottles. Cover loosely and let stand till clear. This takes 2 -3 weeks. Tighten cover on bottles. |
Rhubarb – PoachedIngredients 3 pounds rhubarb, washed, trimmed (all leaves off), cut into 1-1/2 strips 1 tbl. ginger root, peeled and finely chopped ½ C sugar Directions Heat oven to 350°. Mix the rhubarb with the chopped ginger and sugar. In a heavy saucepan, cook the fruit for 30 minutes. Stir in more sugar as needed to suit your tastes. Serve cold. |
Rhubarb SorbetIngredients Poached Rhubarb recipe above 1 egg white 1 tbl. real lemon peel Directions Take the cold poached rhubarb and place in a blender. Mix well and add the lemon peel. Mix again. Freeze mixture until slightly hard. Remove and blend again with the addition on one egg white. Freeze again. Serve when frozen. Gingered Strawberry-Rhubarb Pie CRUST–1.25 Cups flour; 1/4 tsp salt; 1 tbls sugar; 6 tbls butter chilled; 4 tbls vegetable shortening; 2 tbls fresh ginger; 1 large egg, beaten FILLING–4 cups rhubarb cut 1/2 pieces; 1 pint strawberries sliced; 3/4cup sugar; 1/3 cup flour, orange zest STREUSEL—1/2cup flour; 1/2 cup light brown sugar; 1/4 tsp salt; 1/2tsp cinnamon; 1/2 tsp ground ginger; 8 tbls butter chilled and cut into 8 pieces; 3 tbls candied ginger, minced; 1/2cup pecans. Crust- mix flour, sugar, salt. Cut in butter. Add oil and egg. Stir in fresh ginger. Sprinkle 3 tbls. ice water over dough to mix. Cover in plastic and refrigerate 30 minutes. Filling – Mix fruit , sugar and 1/3 cup flour and orange zest. Streusel- Mix 1/2 cup flour with sugar,salt and spices. Add the butter and blend until pebble like. Mix in the candied ginger and chopped nuts. Heat oven to 475. Roll out the dough about 1/4 inch thick. Press into pie pan. Mound the filling into the center and spread the streusel evenly on top pressing down lightly. Brush the exposed crust with beaten egg. Bake for 15 minutes then reduce heat to 375. Bake until brown about 30 – 40 minutes. Cool before serving.
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