Rhubarb Recipes

Rhubarb Cobbler

9 x 13 pan
4-5 Cups of Rhubarb in a pan

Mix Together:
½ Cup Butter
¾ Cup Sugar
Dash of Salt
1 Cup Flour
1 Teaspoon of Baking Powder
½ Cup of Milk

Pour over Rhubarb

Then Mix Together:
1 Cup Sugar
1 Tablespoon Cornstarch

Sprinkle over batter then pour one cup of boiling water over Bake at 375 degrees for 1 hour
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Rhubarb Bars

Crumb Mix:
1 Cup Butter
1 Cup Oatmeal
1 Cup Brown Sugar
2 ½ Cups Flour

Mix till crumbly & put half in a 9 x 13 pan

Filling:
2 – 8 oz cream cheese softened
1 ½ Cups Sugar
3 Cups Rhubarb
1 Teaspoon Vanilla

Mix and pour on top then top with crumb mix. Bake at 350 degrees for 30-35 minutes

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Rhubarb Pie

Mix Together:
3 Slightly Beaten Eggs
3 Tablespoons of Milk

Mix Together:
2 Cups of Sugar
¾ Teaspoons of nutmeg
½ Cup of flour

Place 4 -5 Cups of Diced Rhubarb into pie shell. Pour in egg & milk mixture. Top with sugar, flour, and nutmeg mixture Top with a pie crust. Bake at 400 degrees till done

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Strawberry Rhubarb Sauce
Ready in 30 Minutes or less

4 Cups sliced rhubarb
10 oz package of sliced strawberries
½ Cup Water
¼ Cup quick cooking tapioca
1 cup sugar
4 drops of red food coloring optional

In a 2-quart microwave safe dish, combine the fruit water and tapioca. Let stand for 5 minutes. Cover and microwave on high for 6 minutes. Stir; cook 4 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 2 minutes. Stir in food coloring if desired. Serve warm or chilled.

Great over Ice cream

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Rhubarb Cake

1 box of yellow/white cake mix (mix as directed)
1 ½ cup of sugar
4 Cups of rhubarb
2 cups of cream

Mix 4 Cups of rhubarb and 1 ½ cup of sugar and let stand while you mix up your cake mix. Put the cake mix in a cake pan and cover with the rhubarb plus the 2 cups of cream. Bake at 325 degrees for about 80 minutes

Can also be used as peach cake

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Rhubarb Nut Bread

1 ½ Cup Brown Sugar
2/3 Cup of salad oil
1 cup buttermilk
1 teaspoon of vanilla
1 ½ cup diced rhubarb
½ cup chopped nuts (either sliced almonds or walnuts are good)
2 ½ cup flour
1 Teaspoon of soda
1 teaspoon of salt

Sift soda and salt with flour. Mix rest of ingredients separately and then combine with dry ingredients. Pour into 2 medium greased bread pans. Bake at 350 degrees for 1 hour.

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Rhubarb Streusel

4 cups diced rhubarb
Juice of 1 orange
Zest of one whole orange
Juice of 1 lemon
Zest of 1/4 lemon
2 tablespoons Grand Marnier, Optional
½ cup sugar
1 teaspoons ground cinnamon

Streusel Topping:
¼ cup butter, softened
¼ cup sugar
1 teaspoon cinnamon
1 cup flour

In a large bowl, place rhubarb, then add orange juice, lemon juice orange zest, lemon zest, optional Grand Marnier, sugar, and cinnamon; mix lightly. Let set for 5 minute. Meanwhile, make streusel topping. In a medium bowl, combine butter, sugar and cinnamon. Mix well with a fork. Add flour, and mix until crumbly.

Place rhubarb mixture into a soufflé’ dish, and top with streusel topping. Place in center of oven. Bake at 350 degrees for 30 minutes or until golden brown. Serve with vanilla ice cream

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Rhubarb Crisp Pie

1 ½ lb Rhubarb (5 cups)
¼ cup water
3 tablespoon flour
¾ cup sugar

Topping:
¼ cup unsalted butter
½ cup sugar
½ cup flour
½ cup oatmeal
½ teaspoon ground cardamom

350 degrees for 40 minutes

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Rhubarb Cream Pie

2 Tablespoon butter
2 Cups rhubarb
1 cup sugar
2 egg yolks, beaten
2 teaspoon corn starch
1 cup light cream
1/8 teaspoon salt
¼ cup sugar

Melt butter; add rhubarb and sugar cook slowly until the rhubarb is tender. Combine sugar, cornstarch, egg yolks, 1 cup cream or milk, and salt add this to rhubarb and cook until thick. Cool pour into 8” pie shell. Top with meringue Bake at 350 degree 12 – 15 minutes

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Rhubarb Cream Delight

Crust: 1 cup flour, ¼ cup w. sugar, ½ cup butter

Rhubarb layer: 3 cups chopped rhubarb 3” cubes, ½ cup white sugar, 1 tablespoon flour

Cream layer: 1 – 12 oz package cream cheese, ½ cups sugar, 2 eggs

Topping: 1 cup (8 oz) sour cream, 2 tablespoons sugar, 1 teaspoon vanilla

Combine crust ingredients & pat into 10” pie plate (you need that large size). Combine rhubarb, sugar, and flour tossing slightly. Pour into crust. Bake at 375 degrees for 15 minutes. Meanwhile, in mixing bowl beat cream cheese & sugar until fluffy, and then beat in eggs one at a time. Pour over hot rhubarb layer. Bake 350 degrees for 30 minutes or until set.

Combine topping ingredients and spread over cream layer. Cool and then refrigerate, Serves at least 10 generous pieces.

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Rhubarb Coffee Cake

1 ½ cup brown sugar
2/3 liquid shortening
1 egg
2 ½ cups flour
1 cup sour milk (put soda & 2 tablespoons of vinegar to make sour milk)
1 ½ cup rhubarb
1 teaspoon vanilla
1 teaspoon soda

Pour into greased and floured 9×113 pan – Topping ½ cup sugar, 1 teaspoon cinnamon, 1 teaspoon melted butter. Bake at 350 degrees for 40 minutes.

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*Recipes from unknown sources. Found in my Grandparents kitchen.

Grandma Mae’s Rhubarb Bars

Grandma Mae’s Rhubarb Bars
my Mother’s Maternal Grandmother’s recipe

Crust:

1 ½ Cup Oatmeal
1 Cup Brown Sugar
½ Cup Butter
½ Cup Shortening
1 ½ Cup Flour
½ Teaspoon salt
½ Teaspoon of soda
2 Cup coconut

Filling:

4 Cups Rhubarb
½ Cup Water
3 Teaspoon Cornstarch
1 ½ Cup Sugar
1 Teaspoon Vanilla

Dice Rhubarb, place in saucepan with water, mix cornstarch & sugar, add to rhubarb & cook until thick. Add vanilla & cool.

Crust: mix ingredients until crumbly, pat ½ of mixture into a 9 x 13 pan. Spread the filling on top & sprinkle on remaining crust. Bake in a 375 oven for 30 minutes. Options – nuts can be added to crust & other fillings can be used instead of rhubarb.

*Recipe from unknown source. Found in my Grandparents kitchen.