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, 190ÂC (375F) 30-40 mins Serve hot or cold with ice cream or cream.
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.
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 350ÂF.
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.
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
