RHUBARB- Ingredient for 6/18/05

[swtness]

Todays ingredient comes way of B-man who writes.....

"I love rhubarb, and our growing season is so short. Just a thought!"

[swtness]

I'm reposting this recipe from the muffin category as it is so yummy. I made it into a loaf last night, cooking it for an extra 20 min, and it worked out great.

Rhubarb Muffins

1/3 c oil
1 c brown sugar
1 egg
1 1/4 tsp vanilla
2/3 c sour milk (1 tbsp lemon juice in milk)
1 1/3 c Rhubarb cut into cubes
1/3 c walnuts
1 2/3 c flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Beat oil and brown sugar in a bowl. Add egg, vanilla and sour milk. Mix well. Add rhubarb and nuts. Stir well.
Stir next 4 ingredients together in separate bowl. Add all at once to wet ingredients. Stir just to moisten. Put into greased muffin tine till just about full. Bake at 400"F for 20 to 25 min.Let stand 5 min before removing from tins.

*If you are using frozen rhubarb, thaw completely then drain off liquid

[b-man]

Double Crunch Bumbleberry Crisp

Makes 8 servings;

Ingredients:

1 cup flour
1 cup
rolled oats
3/4 cup brown sugar
1/2 tsp each cinnamon and nutmeg
1/2 cup butter, melted

SAUCE:

3/4 cup sugar
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind

FILLING:

1 1/2 cups chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries

Procedure:
Combine flour, oats, brown sugar, cinnamom, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan. In small saucepan combine sugar and cornstarch. Whish in water and rind until smooth. Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly. Toss together fruit. Arrange over base. Pour sauce over top. Sprinkle with remaining flour mixture. Bake in a 350F oven 50-60 min or until fruit is tender and topping is golden. Serve warm.


B-man

[b-man]

Scalloped Rhubarb Delight

Ingredients:
Crust:
1 cup flour
1/4 tsp salt
3 tsp Crisco
1 egg
2 Tbsp milk

Filling:
1/2 cup sugar
1 small package red jello (strawberry)
2 Tbsp flour
3 cups cut rhubarbProcedure:
Prepare the crust by cutting shortening into other dry ingredients. Mix in beaten egg and milk. Pat dough into 8 inch square cake pan. Place rhubarb into crust. Mix sugar, jello and flour and sprinkle on rhubarb. Bake at 375 degrees for 40 minutes.

Quick, easy and really delicious with a splash of milk or ice cream.

B-man

[b-man]

Country Rhubarb Dessert


Ingredients:

2 cups fresh rhubarb -- washed and cut into 1/2" pieces
1 cup flour
1/2 cup butter -- softened
1/3 cup confectioner's sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries -- for garnish


Blend flour and softened butter until like coarse crumbs. Add confectioner's sugar. Press into buttered 9" square pan or 10x7x1/2" rectangular pan .Bake at 350Â{omitted} for 15 minutes until golden.

When crust is baking, beat eggs. Add 1 1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes on High with electric mixer. At low speed, add flour, baking powde,r vanilla and salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly.

Bake at 350 Â{omitted} for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.

B-man

[Aline]

B-man, your bumbleberry crunch sounds soooooo good !
I know several people who will love this recipe. Thanks.

[b-man]

Gingered Rhubarb Crisp With Vanilla Ice Cream


Ingredients:

2 1/2 lb To 3 pounds fresh rhubarb
4 Lumps "ginger in syrup" or crystallized ginger, each about 3/4 inch in diameter
1 c Sugar
3 tb Cornstarch
Vanilla ice cream

CRUMB TOPPING:

1 c Flour
1 c Sugar
1 pn Salt
3/4 c Chilled unsalted butter, cut into small piecesProcedure:
Preheat oven to 375'.

Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and place in a large bowl.

Coarsely chop the ginger and mix with the rhubarb.

Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer to a 2 1/2-quart shallow baking dish. Set aside.

The topping: Combine the flour, sugar and salt in a food processor; pulse a few times to mix. Add the chilled butter and process until the mixture turns crumbly, just a few seconds. Sprinkle the crumb topping over the rhubarb. Bake until the topping turns golden brown and the rhubarb is bubbling.

Serve warm with scoops of vanilla ice cream.

B-man

[b-man]

Honey-Rhubarb Crumble

Yield: 6 servings.

Ingredients:

5 1/2 Cups (1/2-Inch Sliced Rhubarb -- (about 1 1/2 lbs.)
I Substituted A 16 Oz. Frozen Pkg Of Rhubarb -- (thawed)
1/4 Cup Honey
1 Tsp. Grated Lime Rind -- or dried lemon peel
Vegetable Cooking Spray
1/3 Cup Regular Oats
1/3 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
3 T. Chilled Stick Margarine -- cut into small piece
1 1/2 Cups Vanilla Nonfat Frozen Yogurt

Combine the first 3 ingredients in a bow, and toss well. Spoon into a 8-inch square baking dish coated with cooking spray. Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture.

Bake at 375 degrees for 40 minutes or until rhubarb is tender. Serve with frozen yogurt.

B-man

[b-man]

Light Rhubarb Crunch


Ingredients:

6 cups chopped rhubarb
1 large pkg. raspberry gelatin
1/2 cup orange juice
2 teaspoons vanilla
2/3 cup flour
1/3 cup oatmeal
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons margarine
2 tablespoons orange juice


Combine rhubarb, gelatin, vanilla, and 1/2 cup orange juice in a 9-inch square baking dish. Blend remaining ingredients in a small mixing bowl until crumbly. Sprinkle crumbs over rhubarb mixture.

Bake uncovered for 45 minutes at 350 degrees, just until bubbly.

B-man

[b-man]

Orange-Rhubarb Cobbler


Ingredients:

3/4 cup granulated sugar
6 tablespoons cornstarch
1/2 cup water
2 tablespoons butter, melted, (divided use)
1/2 teaspoon ground nutmeg or mace
8 cups chopped naval orange flesh, drained well (7 to 9)
2 cups diced fresh rhubarb
1 cup old fashioned oats
1/2 cup firmly packed light, brown sugar
2 tablespoons orange juice Procedure:
Preheat oven to 450Â{omitted}F.

Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 minutes. Mixture will be thick. Stir in 1 tablespoon butter and nutmeg or mace.

Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour cornstarch mixture over; combine. Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit.

Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown.

B-man

[Aline]

STRAWBERRY RHUBARB PIE

Yield:8

1 1/4 cups all purpose flour
1/4 tsp salt
1/4 cup unsalted butter
1/4 cup vegetable shortening
1 tbsp lemon juice
3 tbsp to 5 tbsp cold water


Fruit

4 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup sugar
3 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp ground ginger
dash salt

Crumble Topping

2/3 cup all purpose flour
1/2 cup sugar
1/4 tsp nutmeg
dash salt
1/4 cup unsalted butter, melted


To Assemble

For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.

Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.

Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.

For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.

Yield: 1 9-inch pie. Makes 8 to 10 servings.

[b-man]

Passover Rhubarb Cobbler


Ingredients:

1 3/4 c Sugar
1 c Matzo meal
1/4 c Quick-cooking tapioca
1/2 c Margarine or butter
4 c Rhubarb pieces,1/2"
1/8 ts Ground nutmeg
1 c Unsweetened raspberries
Raspberry or lemon sorbet
2 tb Lemon juice

In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca; mix several times.

Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture. Bake in a 375'F. oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.

B-man

[b-man]

Pear-Rhubarb Cobbler


Ingredients:

Filling:

1 pk frozen rhubarb (10 ounces)
3 ripe pears, any variety
2 tb water
1/4 c sugar *
2 tb cornstarch
1/4 ts cinnamon
1 tb cinnamon candies (red hots)
1/8 ts salt
1 1/2 tb butter or margarine

Crust:

1 1/4 c biscuit mix
1 tb sugar
2 tb melted butter
1/2 c milk

Note: If rhubarb is unsweetened, increase sugar to 2/3 cup. Procedure:
FILLING:

Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400Â{omitted}F) 10 minutes, or until bubbling.

CRUST:

Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes.

B-man

[Aline]

Rhubarb and Mango Crisp

Rhubarb and mango together? Yes! It’s a wicked fruit combination especially for a crisp. Serves 6 to 8.

1/3 cup sugar (75 ml)
2 tbsp cornstarch (30 ml)
3 cups fresh rhubarb, chopped into 1-inch pieces
2 x ripe mangos, peeled, cored and cubed
1 tbsp fresh lemon juice (15 ml)
Grated zest of 1 lemon
1 tsp fresh ginger, minced
butter, for baking dish

Topping

1 cup quick-cooking rolled oats (250 ml)
1/2 cup all purpose flour (125 ml)
2/3 cup cold butter, cut into chunks (150 ml)
2/3 cup brown sugar (150 ml)
1/2 cup unsweetened grated coconut (60 ml)


Preheat oven to 350 degrees F.

Butter a 9½ x 8-inch baking dish.

In a large bowl combine sugar and cornstarch. Add the rhubarb, mangos, lemon juice, lemon zest and ginger. Toss to combine.

In a food processor combine the oats, flour and cold butter, (alternatively, just mix by hand). Pulse several times until mixture resembles coarse meal. Transfer to a medium bowl and stir in brown, sugar, grated coconut.

Pour fruit filling into buttered baking dish. Mound the topping over filling, covering it completely. Bake for 40 to 45 minutes until filling is bubbly and topping is golden.

[b-man]

Rhubarb and Apple CobblerYield:

6 or more servings

Ingredients:

Rhubarb and Apple Mixture Ingredients:
1 pound rhubarb, sliced thinly on the bias
1 pound Rome or McIntosh apples, sliced thinly
2 tablespoons lemon juice
2 tablespoons unbleached flour
2 tablespoons cornstarch
1/2 cup honey
1/2 cup apple juice
1 teaspoon salt

Cobbler Topping Ingredients:

2 cups whole wheat flour
4 egg whites (or 1/2 cup egg substitute)
1/2 cup nonfat yogurt or buttermilk
1/2 cup apple juice or honey Procedure:
Combine all Rhubarb and Apple Mixture ingredients in a mixing bowl. In a separate bowl combine the Cobbler Topping Ingredients.

Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top. Bake the cobbler in a 375 degree oven for 20 to 25 minutes. Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt over the top.

B-man

[b-man]

Rhubarb and Banana Fool

A delicious dessert with fruit and soft cheese.

Ingredients:

1 lb rhubarb
1/4 cup soft brown sugar
1 1/4 tsp preserved ginger
2 large bananas, thinly sliced
2 egg whites
1 Tbsp castor sugar
8 oz quark (soft cheese)

Cook and puree the rhubarb, and allow to cool.
Add the sugar, ginger, and most of the banana (leave some for decorating). Mix well.
Gradually beat the above mixture into the quark.
Fold in the egg whites.
Transfer into individual dishes and chill.
Top with the rest of the banana and serve.

B-man

[b-man]

Rhubarb Brown Betty


Ingredients:

450 g (1 lb) rhubarb
225 g (8 oz) fresh wholewheat breadcrumbs
50 g (2 oz) Barbados sugar
2.5 ml (0.5 tsp) ground ginger
50 ml (2 fl oz) fresh orange juice
250 ml (0.5 pint) natural yogurt, to serve Procedure:
Trim the rhubarb and cut the stalks into short lengths. Put in a greased 900 ml (1.5 pint) ovenproof dish.

Mix the breadcrumbs, sugar and ground ginger together and sprinkle over the fruit. Spoon the orange juice over the crumbs.

Bake in the oven at: 170C (340F) Preheated for 35- 45 minutes or until the fruit is soft and the topping browned.

Rhubarb Brown Betty is equally good served hot or cold, with natural yogurt. Any leftover will also reheat well.


B-man

[b-man]

Rhubarb Butter Crunch


Ingredients:

4 c rhubarb -- diced
1 c sugar -- heaping
4 tbsps flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening -- or butter


Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish. Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening, and sprinkle over rhubarb. Bake at 375 for 35-40 min.

B-man

[b-man]

Rhubarb Crisp


Ingredients:

4-6 Cups Rhubarb cut into 1/4 - 1/2 inch pieces
3/4 cup sugar
3/4 cup sugar (another)
3/4 cup flour

Topping:

3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar


Cut Rhubarb into 1/4 - 1/2 inch pieces. Cover with 3/4 cup sugar and let stand 1 hour

Add another 3/4 cup sugar and flour and mix. Dump into a buttered dish.

Make topping:

Mix flour, butter, ground cinnamon. Process in food processor as pastry dough. Pour into a bowl and mix with oatmeal and dark brown sugar. Cumble together. Put on top of rhubarb.

Bake in preheated oven at 375 deg F for 45 to 60 minutes (until top is crisp and rhubarb is tender)

B-man

[b-man]

Rhubarb-Pineapple Crumble

Yield: Serves 6-8

Ingredients:

7 Cups fresh rhubarb, cut in 1-inch chunks
1 8-oz can crushed pineapple
1 Cup brown sugar
3 Tbs. cornstarch
2 tsp. finely shredded lemon peel

(Topping)

2/3 Cup flour
1/4 Cup brown sugar
1 Tbs. granulated sugar
1 Tbs. chopped crystallized ginger salt
1/3 Cup Butter/margarine


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!


B-man

[b-man]

Rhubarb And Raspberry Crunch


Ingredients:

100g (4oz) butter, melted
100g (4oz) rolled oats
100g (4oz) digestive or ginger biscuits, coarsely crushed
50g (2oz) mixed chopped nuts
175g (6oz) demerara sugar, divided in half
Pinch of cinnamon
450g (1lb) rhubarb, cut into 2.5cm (1in) lengths
225g (8oz) frozen raspberries


Mix together butter, oats, crushed biscuits, nuts, half sugar and cinnamon. In another bowl mix remaining sugar and fruits together.
Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture.
Repeat layers.

Bake: Conventional Oven preheated, 190Â{omitted}C (375F) 30-40 mins Serve hot or cold with ice cream or cream.

B-man

[b-man]

Ruby Razz Crunch


Ingredients:

1 (1 lb.) pkg. thawed, frozen rhubarb, cut if pieces are large
1 (10 oz.) pkg. thawed, frozen red raspberries (reserve
1/4 c. for topping)
1/2 c. sugar
3 Tbsp. cornstarch
1 1/2 c. sifted Pillsbury's Best enriched flour
1 c. quick-cooking oats
1 tsp. French's cinnamon
1/2 c. melted butter


Drain rhubarb and raspberries. Combine fruits; set aside. Mix the fruit juices and measure 1 cup adding water if necessary. Combine sugar and cornstarch in saucepan. Blend in fruit juices. Cook over medium heat, stirring constantly until thick and clear. Remove from heat, cover and set aside. Blend together flour, oats, cinnamon and melted butter until mixture resembles coarse crumbs.

Press half of crumb mixture firmly into 8 x 9-inch pan. Cover with drained fruit mixture and the thickened fruit juices. Sprinkle with remain- der of crumbs mixture; pat down lightly. Bake in slow 325 degrees oven for 55 to 60 minutes. Cool slightly in pan before cutting into squares. Serve warm or cold with mounds of frozen topping.


B-man

[Aline]

Strawberry Rhubarb Lemonade

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes.

Stir in 1 cup of the strawberries and boil the mixture, covered for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids.

Stir the remaining 1 cup of strawberries and lemon juice, divide among stemmed glasses filled with ice cubes, and garnish each glass with additional zest.
[/u][/b]

[b-man]

Fabulous Rhubarb Cake


Ingredients:

1 1/2 cups raw Rhubarb cut fine
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour

In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.

B-man

[b-man]

Cold Rhubarb Souffle


Ingredients:

4 c Chopped rhubarb
2 1/4 c Sugar
1 Envelope gelatin
1 c Heavy cream
4 Egg whites
1 ts Vanilla
12 Fresh strawberries
Additional whipped cream


Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill.

Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved. Add the puree.

Beat the cream until stiff.

Beat the egg whites until they begin to stiffen, then add the remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form.

Fold first the eggwhite mixture into the rhubarb, then the whipped cream. Make a collar of wax paper and fit it around a 1 1/2 quart souffle mold. Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube.

B-man

[b-man]

Almond Rhubarb Coffee Cake


Ingredients:

1 1/2 c. packed brown sugar
2/3 c. vegetable oil
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 c. milk
1 1/2 c. finely chopped fresh or frozen rhubarb
1/2 c. sugar

Topping:

1/3 c. sugar
1 Tbls. butter, melted
1/4 c. sliced almonds


Beat brown sugar, oil, egg & vanilla until smooth. Combine flour salt & baking soda; add to sugar mixture alternatly with milk. Beat until smooth. Stir in Rhubarb & almonds. Pour into 2 greased 9-inch round cake pans. For topping, combine sugar & butter; stir in almonds. Sprinkle over batter. Bake at 350 degrees F for 30-35 minutes.


B-man

[Aline]

Rhubarb Spice Pancakes

Colorful and tasty, these pancakes are like rhubarb cake, only less sweet. Try them for breakfast or dinner. To two cups of your favorite pancake batter, fold in the following ingredients:

3/4 cup finely diced rhubarb
1/2 cup applesauce
1 tsp. ground cinnamon
1/2 tsp. ground ginger

Cook batter on a hot skillet and serve with yogurt, maple syrup or your favorite fresh fruit, jam or jelly.

[b-man]

German Rhubarb Cake


Ingredients:

1/2 c. shortening
1 1/2 c. brown sugar
1 egg
1/2 tsp. salt
2 c. finely chopped rhubarb
2 c. plus 2 Tbsp. flour
1 tsp. soda
1 c. buttermilk or soured milk
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1 tsp. vanilla

Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. coconutProcedure:
Mix shortening, cinnamon, brown sugar, allspice, egg, cloves, salt and vanilla well, then add rhubarb and set aside. In a separate bowl, mix flour and soda alternately. Add flour and buttermilk to first ingredients. Mix well and pour batter in a greased 9 x 13-inch pan. Combine topping ingredients and sprinkle on batter.

Bake in a 350 degrees oven for 40 minutes.

B-man

[b-man]

Moist Rhubarb Coffeecake


Ingredients:

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar, plus 2 tablespoons
1 egg
1 cup plain low fat yogurt
1/2 cup applesauce
1 teaspoon vanilla
3 cups uncooked rhubarb, coarsely chopped


Sift the flour, baking powder, baking soda and salt into a large bowl. In a separate bowl, mix the egg and sugar then add the yogurt, applesauce, and vanilla. Stir into the flour mixture until blended, then add the chopped rhubarb and mix well. Turn into a 9-inch square pan that is greased or sprayed with non-stick spray. Sprinkle top with remaining sugar.

Bake at 350 for 30-35 minutes until the cake tests done in the center.

B-man

[b-man]

Quick and Easy Strawberry Rhubarb Cake


Ingredients:

4 cups rhubarb, 1" pieces
1 pkg Strawberry Jello mix
1/2 cup sugar
1 pkg yello cake mix
1 cup water


Spread about 4 cups rhubarb pieces in 9x13 pan. Sprinkle with 1 pkg Strawberry Jello (dry powder) as evenly as possible. Sprinkle 1/2 to 1 cup sugar over that. Next layer is 1 pkg yellow cake mix (straight out of the box). Last pour 1/2 to 1 cup water over everything. This should be done as evenly as possible, dampening as much of the cake mix power as you can.

Cover with foil and bake at 350 degrees for about 30 minutes.

Good warm, good cold, good plain and yummy with Cool Whip on top.

B-man

[Aline]

Rhubarb Streusel Coffee Cake

Ingredients:

Filling:

3/4 cup white sugar
3 tablespoons cornstarch
3 cups diced fresh rhubarb


Cake:

3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups flour
3/4 cup white sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup finely chopped walnuts
1 egg, beaten


Directions:

Filling:

In a medium saucepan combine sugar and cornstarch. Stir in rhubarb.

Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool.


Cake:

Combine milk and lemon juice. Set aside.

Combine flour and sugar. Cut in butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping.

To the remaining flour mixture add baking powder, baking soda, and walnuts.

Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened.

Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch springform pan. Spoon the rhubarb filling over this. Drop the remaining batter by spoonfuls over the filling. Sprinkle with reserved crumb mixture.

Bake at 350 degrees for 50 minutes.

[b-man]

Rhubarb-Apple Strudel

Yield: serves 12

Ingredients:

filling:
2 cups sliced rhubarb
3 red Delicious apples
1/2 cup sugar
2 tablespoons grated lemon zest
3 tablespoons golden raisins
2 tablespoons tapioca

pastry:
12 sheets phyllo dough
1/2 cup melted butter or shortening
1/2 cup finely chopped walnuts

Combine the filling ingredients, except the tapioca, with 1/2 cup water in a medium saucepan; bring to a boil. Simmer about 12 minutes. Stir in the tapioca and let cool. Set aside.

Preheat oven to 375 degrees.

Using 6 sheets of phyllo for each strudel, spread each sheet with butter, sprinkle with nuts and stack.

Spoon half the filling along the long edge of each stack. Fold the edges over to enclose the filling and roll up, jelly-roll fashion. Place on a greased baking sheet. Brush the tops with butter. With a sharp knife cut four slits in each strudel. Bake 25 minutes or until golden brown. Let cool at least 15 minutes before slicing.


B-man

[b-man]

Rhubarb Cheesecake


Ingredients:

2 pk Light cream cheese (16 oz)
1/2 c Sugar
2 lg Eggs
1 T Flour
1 t Lemon rind (optional)
3/4 c Rhubarb sauce

Crust:
1 Stick butter
1 pk Keebler Cinnamon Grahams, Finely groundProcedure:
To make crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave. Combine ingredients in a 9-inch spring form pan. Press the crumbs evenly over the bottom. Bake the crust at 325 F for about 10 minutes. Cool.

To make rhubarb sauce:
Chop 4 stalks rhubarb and put into a medium sized saucepan. Add about 3 tablespoons water and cook over low heat until very soft. Remove rhubarb from heat and mash the rhubarb. Add about 1/4 cup granulated sugar, 3 tablespoons Triple Sec and 1 tablespoon flour; mix well. Put back on stove and stir until thickened. Cool.

To make topping:
Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping.

To make cheesecake:
In a food processor combine cream cheese, sugar, eggs, flour, lemon rind, and rhubarb sauce; blend until smooth. Pour over crust and bake about 50 minutes ( or until cake barely moves when shaken) at 325 F. Turn oven off and leave cake in oven another 10 minutes. Cool. When cheesecake is cool top with the rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream.


B-man

[b-man]

Rhubarb Dump Cake


Ingredients:

5 cups rhubarb diced
1 cup sugar
1 package white cake mix
3 ounces raspberry gelatin powder
3 cups miniature marshmallows
2 eggs
water as needed for mix


Arrange rhubarb in bottom of 9x13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture.

Bake at 350 for 50-55 minutes. Serve warm with whipped cream.

B-man

[b-man]

Rhubarb Meringue Torte


Ingredients:

4 Egg whites
1/4 ts Cream of tartar
1 c Sugar
3 1/2 c Rhubarb sauce, thickened.


One day before serving: In medium sized bowl, with electric mixer at high speed, beat whites and cream of tartar until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form.

Heat oven to 225F and line two baking sheets with greased aluminum foil. Draw 3, 8 inch circles. Using a pastry bag, with star tip, pipe a border, inside the edge of each circle, on baking sheets. Do not extend beyond the circle. On one circle, pipe a second border inside the first. Divide remaining meringue into centers of circles. With small spatula, spread meringue to fill centers of circles and to touch shell borders.

Bake meringues 3-4 hours or until crisp. Turn off oven. Allow meringues to stand in oven several hours or overnight. An hour before serving, place meringue layer with single border on serving plate. Top with one third of chilled rhubarb sauce. Repeat with second single-border meringue and one third of sauce. Top with double-border meringue and remaining sauce. Cover torte carefully and refrigerate until read to serve.

B-man

[b-man]

Rhubarb Peekaboo


Ingredients:

1 pound (4 cups) rhubarb
1 cup sugar
1 teaspoon grated lemon rind
1 package white cake mix


Mix cake as directed on package. Pour batter into greased baking pan, 71/2 inches by 12 inches. Top with diced, unpeeled rhubarb and grated lemon rind. Sprinkle sugar over the top. Bake at 350 degrees for 40 to 45 minutes.

As the Peekaboo bakes, the rhubarb goes to the bottom, forming a sauce and the cake rises to the top. Sprinkle top of cake with powdered sugar. Serve warm with cream.


B-man

[b-man]

Rhubarb Strawberry Coffee Cake

Yield: Serves 12 to 15.

Ingredients:

FILLING:
3 c. fresh or frozen rhubarb
1 (16 oz.) pkg. frozen sliced sweetened strawberries, thawed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

CAKE:
3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. butter or margarine
1 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla

TOPPING:
3/4 c. sugar
1/2 c. flour
1/4 c. butter or margarine


In a saucepan, combine rhubarb, cut in 1 inch pieces and add strawberries. Cook, covered, about 5 minutes. Add lemon juice. Combine the sugar and cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes or until thickened and bubbly. Cool.

In mixing bowl, stir together flour, sugar, baking soda, baking powder and salt. Cut in butter or margarine until it resembles fine crumbs. Beat together buttermilk, eggs and vanilla. Add to the dry ingredients. Stir to moisten. Spread half the batter in a greased 13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan. Spoon remaining batter in small mounds atop the filling. Combine the sugar and flour. Cut in butter or margarine to make fine crumbs. Sprinkle crumbs over the batter in pan. Bake at 350 degrees for 40 to 45 minutes.

B-man

[Aline]

Rhubarb Bars

Filling:

6-cups rhubarb, finely chopped
1-cup granulated sugar
1-tbsp grated orange zest
2-tsp vanilla
3-tbsp cornstarch
¼-cup water

Crumb Mixture:

1½-cups all-purpose flour
1 ½-cups quick cooking oats
¾-cup packed brown sugar
½-tsp salt
½-tsp ground cinnamon
½-cup pecans, chopped
¾-cup butter


Filling:

In a large saucepan, combine rhubarb, sugar, orange zest, and vanilla.
Bring to boil over medium-high heat and cook for 4 minutes, stirring frequently.

Dissolve cornstarch in water; add to rhubarb mixture. Cook for 1 minute or until thickened, stirring constantly. Set aside


Crumb Mixture:

In a large bowl, mix flour, oats, brown sugar, salt, cinnamon, and pecans
Cut in butter until crumbly.

Place about 3 ½-cups of crumb mixture in greased 13x9� baking pan
Press lightly to form an even layer.

Pour in rhubarb mixture.

Spread remaining crumb mixture evenly over the top.

Bake at 350* for 30-40 minutes. Cut into bars

[b-man]

Rhubarb Swirl Cheesecake


Ingredients:

Crust:
1 box chocolate icebox cookies (Nabisco Famous Chocolate Wafers)
1/2 t cinnamon
1/2 c melted butter or margarine

Filling:
12 oz cream cheese, regular or Kraft's Neufchatel
2 eggs
1/2 C minus 1 T sugar
1 t vanilla
1 c Reduced Rhubarb Sauce (see below)

Sauce:
3 c chopped fresh rhubarb
4 T water
4 T sugar


Crust:
In a bowl, mix together two cups crushed icebox cookies with cinnamon and butter until thoroughly blended. Press into a buttered nine-inch pie pan, covering bottom and sides and bringing crumbs up evenly to the rim. Chill in the refrigerator before filling.

Preheat oven to 350Â{omitted}F.

Filling:
With a mixer, beat cream cheese, eggs, sugar and vanilla together until smooth and creamy. Pour into prepared crust. Gently place dollops of rhubarb sauce on top of the mixture, and swirl into the cheese mixture with a table knife. Bake for 20 to 25 minutes, or until the outer edge is firm but the center is not quite set. Cool, then chill at least six hours before serving.

Sauce:
Combine rhubarb, water and sugar in a small saucepan and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until rhubarb softens and breaks down. Uncover, cook (stirring occasionally) until sauce is reduced to one cup. Chill.

B-man

[Aline]

Rhubarb Orange Coffee Cake

Topping

¼-cup brown sugar
1-tbsp finely grated orange peel
½-tsp cinnamon

Cake

2-cups all-purpose flour
¾-cup granulated sugar
2-tsp baking powder
½-tsp baking soda
½-tsp salt
1-egg
1-tsp vanilla
1/3-cup melted butter
1-cup orange juice
1 ½-cups chopped rhubarb (3-4 stalks, depending on size)

Preheat oven to 350*. Grease an 8-inch square baking pan.

Combine brown sugar, orange peel, and cinnamon for topping in a small bowl.

Stir together flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, lightly beat egg; blend in vanilla, butter, and orange juice.

Pour egg into dry mixture and stir just until evenly combined. Spread half in prepared pan. Top evenly with rhubarb. Spoon remaining batter on top and gently spread evenly over surface. Sprinkle topping evenly over surface.

Bake for about 40 minutes, or until toothpick inserted in centre comes out clean. Cool pan on wire rack before cutting into squares. Serve warm or cool

Makes 9 servings