Old Fashioned Rhubarb Recipes
By Brenda Hyde
In Michigan, the harvesting of rhubarb is a tradition for many
gardeners and cooks each spring. I
didn't realize just how many
recipes I had collected for this sweet, yet tart, vegetable until
I was
gathering them for this feature. However, I chose those
that were easy and would appeal to everyone
in the family.
Rhubarb Cake
Ingredients:
Cake:
3/4 cup margarine
2 cups sugar
1 egg
1 cup buttermilk
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 1/2 cups flour
2 1/2 cups rhubarb, chopped
Topping:
1/3 cup brown sugar
1/3 cup chopped walnuts or pecans
1 tsp. cinnamon
Cream together all cake ingredients and pour into a greased and
floured 9x13 pan. Before baking
combine topping ingredients and
sprinkle over the top of the batter. Bake at 350 for 45 minutes
or
until a toothpick inserted comes out clean.
Strawberry-Rhubarb Pie
Ingredients:
Unbaked pastry for 2 pie crusts (For the top and bottom)
1/3 cup flour
2 cups chopped rhubarb
2 tablespoons butter
1 1/3 cups sugar
2 cups fresh strawberries, washed, hulled and sliced.
Heat oven to 425 degrees. Stir together sugar and flour. Place
one of the pie crusts pastries in a pie
plate for the bottom crust,
and place the rhubarb in the bottom. Sprinkle with half the sugar
mixture.
Repeat with strawberries and remaining sugar mixture.
Dot with butter. Place on top crust and crimp
edges. Cut slits
in the top of the crust. Bake for 40-50 minutes.
Rhubarb Sponge Pie
Ingredients:
1 unbaked pie shell
3 cups rhubarb, chopped
1 cup sugar
1 1/2 tsp. tapioca
2 tsp. grated orange rind
1 egg
1/3 cup sugar
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
2 tablespoons orange juice
Mix rhubarb, 1 cup sugar, tapioca and orange rind. Pour into the
pie shell. In a small bowl, beat
together eggs and sugar for 2
minutes. Add remaining ingredients and beat one more minute. Pour
over rhubarb mixture in pie crust. Bake at 375 degrees for 40 minutes
or until rhubarb is tender and
the batter is cooked.
Easy Rhubarb Jam
Ingredients:
5 1/2 cups rhubarb, finely diced
3 1/2 cups sugar
1 (3 ounce) package strawberry Jell-o
Mix rhubarb and sugar, allow to sit overnight. The next morning,
boil the mixture for 15 minutes,
stirring constantly. Remove from
heat. Add Jell-o and mix until it's dissolved. Pour into sterilized
jars.
Cool, and keep in refrigerator.
Rhubarb Bread
Ingredients:
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 1/2 cups flour
1 1/2 cups finely diced rhubarb
1/2 cup chopped pecans or walnuts
Stir together in order given. Pour into greased and floured loaf
pans. Bake at 325 degrees for 40 to
60 minutes or until an inserted
toothpick comes out clean. Makes 2 loafs.
Rhubarb Cobbler
Ingredients:
1 cup flour
2 tablespoon margarine
1 egg, beaten
1 tsp. baking powder
1/2 tsp. salt
2 tablespoons milk
3 cups rhubarb, chopped
3 ounce package strawberry gelatin
1/2 cup flour
1 cup sugar
1/2 stick margarine
Cut the 2 tablespoons margarine into the flour until crumbly.
Add eggs, milk, baking powder and salt.
Make a soft dough and press
into an 8x8 inch pan. Press the dough up the sides of the pan.
Place the
rhubarb evenly in the bottom of the pan . Sprinkle with
the strawberry gelatin(dry). In a bowl, mix together
the flour,
sugar and margarine to make a topping. Sprinkle over the gelatin.
Bake at 350 degrees for 30-35
minutes or until rhubarb is tender.
Brenda Hyde is a freelance writer, wife and mom to three kids living
in the Midwest
United States. For more family friendly recipes and cooking tips
visit Brenda at
http://oldfashionedliving.com/recipes.html
