If you're like me, you have a bunch of rhubarb growing in the yard and have no idea what to do with it.... so here are a few recipes to help inspire you! Remarkable Rhubarb Bites Ingredients: 2 cups diced rhubarb1 cup sugar1/2 cup shortening1 cup brown sugar1 egg1 teaspoon baking soda1/4 teaspoon salt1 teaspoon cinnamon2 cups flour1/2 teaspoon vanillaConfectioners' sugar Procedure: Preheat oven to 350 degrees. Mix together rhubarb and 1/2 cup sugar. Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar. Add egg and then stir in baking soda, salt, cinnamon and flour. Stir in vanilla, then rhubarb mixture. Place batter in a greased and floured 13x9" baking pan and bake for 40-45 min. Let cool, sprinkle with confectioners' sugar and cut into 2" squares. Rhubarb Dream Bars Ingredients: Crust:2 c Flour, all-purpose3/4 c Sugar, powdered1 c Butter, unsaltedFilling:4 ea Eggs2 c Sugar, granulated1/2 c Flour, all-purpose1/2 ts Salt4 c RhubarbProcedure: Combine flour and sugar. Cut in butter, until crumbs form. Press in bottom of jelly roll pan. Bake at 350F for 15 minutes. Blend eggs, sugar, flour, salt. Fold in rhubarb. Spread of crust. Bake 40-45 minutes in 350F oven. Cool. Cut into squares. Rhubarb-Pineapple Crumble Ingredients: 7 Cups fresh rhubarb, cut in 1-inch chunks1 8-oz can crushed pineapple1 Cup brown sugar3 Tbs. cornstarch2 tsp. finely shredded lemon peel(Topping)2/3 Cup flour1/4 Cup brown sugar1 Tbs. granulated sugar1 Tbs. chopped crystallized gingersalt1/3 Cup Butter/margarineProcedure: Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour. Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice. Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-quart baking dish. In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream! (Serves 6-8) Sour Cream-Rhubarb Squares Ingredients: 1/2 cup white sugar1 tablespoon butter or margarine1 1/2 cups packed brown sugar1 egg1 teaspoon baking soda1 cup sour cream1/2 cup chopped nuts1 teaspoon ground cinnamon1/2 cup shortening2 cups all-purpose flour1/2 teaspoon salt1 1/2 cups rhubarb, cut into 1/2 inch piecesProcedure: Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.
Rhubarb Coconut Pie Ingredients: Crust:1 cup flour1/2 cup butter or margarine1 tsp. baking powder1 egg1 tsp. milkFilling:2 cups rhubarb, cut into 1 inch pieces2 tbsp. water1/3 cup sugar1 tbsp. cornstarch2 tbsp. cold waterTopping:1 cup sugar1/2 cup butter or margarine1 tsp. vanilla1 egg2 cups grated coconut Procedure: To make Filling: Wash and cut up rhubarb. Combine rhubarb sugar and 2 tbsp. water ina small saucepan. Cook over medium heat until rhubarb is saucey, stirring occasionally to prevent scorching. When rhubarb is cooked, mix together cornstarch and cold water. Add to rhubarb and cook until suace clears and thickens. Set aside to cool. Heat oven to 350F. Grease an 8 inch square pan. To make crust: Sift together flour and baking powder in medium bowl.Cut in butter. Beat egg and milk together. Stir into flour mixture until well blended. Pat into bottom of greased pan. Pour cooled rhubarb sauce over crust. Topping: for the topping, cream together sugar and butter. Beat in vanilla and the egg. Stir int the grated coconut. Spread over the rhubarb sauce. Bake at 350F for 30 minutes. Cool to room temperature before cutting. Serves 16. Strawberry Jell-O Rhubarb Pie Ingredients: 1 baked pie shell4 C. diced rhubarb1 3/4 C. sugar1 pkg. (3 oz.) strawberry Jell-OProcedure: Mix rhubarb with 3/4 C. sugar; let stand overnight. The next day, add remaining sugar to rhubarb. Pour mixture into a saucepan and heat to boiling. Simmer 5 minutes, then stir in Jell-O. Let cool until syrupy. Pour into pie shell and chill until set. Oatmeal-Rhubarb Bars Ingredients: 1 cup All-purpose flour3/4 cup Oatmeal -- uncooked1 cup Brown sugar -- packed1/2 cup Butter, unsalted -- melted1 cup Sugar2 teaspoons Cornstarch1 cup Water1 teaspoon Vanilla extract4 cups Rhubarb Procedure: Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" pan. Add rhubard, cut in 1/2" pieces. Combine sugar, cornstarch, water and vanilla; cook till thick and clear. Pour sauce over rhubarb. Top with other half crumb mixture. Bake at 350F for 45 minutes. Go Anywhere Rhubarb Squares Ingredients: 1 c. flour1/3 c. powdered sugar1/3 c. butterFilling:1 c. sugar1/4 c. flour2 eggs, lightly beaten1 tsp. vanilla3 c. finely chopped fresh or frozen rhubarbProcedure: Combine flour & powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator. Sour Cream-Rhubarb Squares Ingredients: 1/2 cup white sugar 1 tablespoon butter or margarine 1 1/2 cups packed brown sugar 1 egg 1 teaspoon baking soda 1 cup sour cream 1/2 cup chopped nuts 1 teaspoon ground cinnamon 1/2 cup shortening 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 cups rhubarb, cut into 1/2 inch pieces Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool. Makes about 20 bars
Rhubarb Upside Down Cake This is good topped with whipped cream. 1/4 cup butter 3/4 cup brown sugar 1 tablespoon orange juice 4 cups rhubarb, cut in 1 1/2 inch pieces 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons white sugar 1/3 cup butter 1 egg, beaten 1/4 cup orange juice 3/4 cup milk Preheat oven to 350 degrees F. Place 1/4 cup butter in a 9 inch round or 8 inch square baking pan and put in the oven until the butter is melted. Remove from the oven and stir in the brown sugar and 1 tablespoon orange juice. Arrange rhubarb in rows in the sauce. Make 2 layers of rhubarb. In a medium bowl or food processor mix the flour, baking powder, salt and white sugar. Cut in 1/3 cup butter until the size of small peas. Mix egg, 1/4 cup orange juice and milk together. Add to the dry ingredients and mix or process until just combined. Spread batter over the rhubarb. Push it out to touch all sides of the pan and completely cover the rhubarb. Bake for 30 to 35 minutes. Test the centre of the cake with a cake tester or toothpick to ensure that it is cooked through. Cool on a rack for 10 minutes, then invert the pan over a serving plate and carefully turn it out. Serve warm.
