Thursday, May 6, 2010

Rhubarb recipes: Bars, coffee cake, pie and more

Rhubarb recipes from my grandmother's cookbook. In case you hadn't noticed, she had a penchant for desserts. Enjoy!

Rhubarb Bars
4 cups cut-up rhubarb
1 1/2 cups sugar
2 tablespoon cornstarch
1/3 cup water
1 teaspoon vanilla

1 1/2 cups oatmeal
1 cup brown sugar
1 cup shortening
1 1/2 cups flour
1/2 teaspoon soda
Sprinkle of salt

Mix and cook until thick the rhubarb, sugar, cornstarch, water and vanilla. Cool. Then prepare base. Mix, until crumbly. Pat 3/4 of the mixture into a 9 x l3-inch pan, building up sides about 3/4 inch. Spread with cooled rhubarb mixture. Sprinkle with remaining crumbs.

Bake at 375 degrees for 30 to 35 minutes, or until nice and brown.

Rhubarb Coffee Cake
1/2 cup shortening
1 1/2 cup sugar
1 egg
1 cup buttermilk or sour milk
2 cups flour
1 teaspoon vanilla
1 teaspoon soda
3/4 teaspoon salt
2 cups cut-up rhubarb

Mix all together, folding in rhubarb last. Use a 9 x l3-inch pan or two layer pans. Sprinkle 1/2 cup sugar and some cinnamon over the top. Bake at 350 degrees for 35 to 45 min.

Rhubarb Conserve
2 1/2 pounds. fresh rhubarb, cut up = 10 cups
2 large oranges
1 large lemon
8 cups sugar
1 cup chopped pecans
1 cus raisins
1/2 t. cloves

Place rhubarb in a large kettle. Grind the oranges and lemon; add to the rhubarb along with the sugar. Bring sloly toa good boil. Lower heat and simmer uncovered for 40 minutes. Add remaining ingredients and boil 5 minutes more.

Pour into sterilized jars, cover and process 5 minutes in boiling water or freeze. Do not fill jars to top if you plan to freeze.

Rhubarb Pie
1 cup sugar
1 beaten egg
2 cups rhubarb cut into small pieces.

Mix flour and sugar together. Add egg and rhubarb. Add to an unbaked 8 or 9-inch pie crust. Dot with butter, cover with top crust. Put a damp 1-inch strip of cloth around the edge of pie. Bake at 400 degrees for 15 minutes. Then about 45 minutes at 350 degrees.

Rhubarb Sauce
Cut 1 quart rhubarb, add water almost to cover, add about 1 1/3 cups sugar. Boil until it falls apart, 10-15 minutes.


Erin aka Conscious Shopper said...

Wow! I haven't had rhubarb in forever. Is if a Northern thing, or just a grandma thing? :)

Robbie said...

I think it's a grandma thing. :)

Though they do have them out in the farmers markets around here!