Rhubarb Recipes

Kay Said:

What are your favorite Rhubarb recipes? Deb?

We Answered:

I tried this recipe and really liked it. I've never tried to can rhubarb, but I do freeze it. It keeps pretty well that way.

Rhubarb Bread

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour 1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. 2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. 3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. 4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Gene Said:

Rhubarb Upside down cake and other rhubarb recipes?

We Answered:

I love Rhubarb!
This is the recipe I always use for the cake:

RHUBARB UPSIDE DOWN CAKE
Topping:
3 c Rhubarb; cut 1/2 in. pieces Fresh
1 c Sugar
2 tb All-purpose flour
1/4 ts Ground nutmeg
1/4 c Butter or margarine; melted
Batter:
1 1/2 c All-purpose flour
3/4 c Sugar
2 ts Baking powder
1/4 ts Salt
1/2 ts Ground nutmeg
1/4 c Butter or margarine; melted
2/3 c Milk
1 Egg
Sweetened whipped cream; opt
Preparation
Sprinkle rhubarb in a greased 10 in. heavy skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. For batter combine flour sugar, baking powder, salt and nutmeg in a mixing bowl. Add butter, milk and egg; beat until smooth. Spread over rhubarb mixture. Bake at 350 deg. for 35 min or until the cake tests done. Loosen edges immediately and invert onto serving dish.

..and this is a recipe for a gelatin salad with rhubarb....super good!

RHUBARB SALAD
2 cups rhubarb, cooked and sweetened (1/2 cup sugar)
While hot, stir in
1 pkg. strawberry jello
Cool.
Stir in
1 pkg. Dream Whip, prepared.
Add
1 small can drained crushed pineapple
Chill until firm.

Rhubarb Custard Pie is great also.

Minnie Said:

rhubarb recipes??? good/different ones plz?

We Answered:

Rhubarb Strawberry Jam
Prep Time: 30 Minutes
Cook Time: 12 Minutes Ready In: 8 Hours 42 Minutes
Yields: 24 servings

"This rhubarb strawberry jam recipe is our favorite and so easy to make."
INGREDIENTS:
5 cups chopped fresh rhubarb
3 cups white sugar 1 (3 ounce) package
strawberry flavored gelatin

DIRECTIONS:
1. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
2. Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Rhubarb Dream Bars recipe
1 1/4 cups all-purpose flour, divided
1/3 cup confectioners' sugar
1/2 cup cold butter or margarine
1 1/4 to 1 1/2 cups granulated sugar
2 eggs
2 cups finely chopped rhubarb
1/2 cup chopped walnuts
1/2 cup flaked coconut

Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.

In a bowl, combine 1 cup flour and confectioners' sugar. Cut in the butter until crumbly. Pat into prepared baking dish. Bake for 13 to 15 minutes or until edges are lightly browned.

In a bowl, combine sugar and remaining flour. Add eggs; mix well. Stir in rhubarb, walnuts and coconut; pour over crust. Bake for 30 to 35 minutes longer or until filling is set. Cool on a wire rack. Cut into bars.

Yield: 2 1/2 to 3 dozen

Rhubarb Surprise recipe
Fresh rhubarb, diced
1/2 cup granulated sugar
1 box strawberry cake mix
1 cup chopped walnuts
1 cup (2 sticks) margarine, melted

Fill a 13 x 9-inch baking dish half full of chopped rhubarb. Sprinkle with sugar. Spread dry cake mix over the top. Sprinkle with walnuts. Drizzle margarine over all. Bake at 350 degrees F for 45 minutes to 1 hour.

Leroy Said:

What are the best Strawberry Rhubarb recipes that you have?

We Answered:

these are the recipes i use for strawberry and rhubarb..

STRAWBERRY RHUBARB PIE
INGREDIENTS.............
1 cup white sugar
1/2 cup all-purpose flour
1 pound rhubarb, chopped
2 pints strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
NOTE.... i prefer using a lattice top instead of the traditional double crust... the pie is less runny this way and be sure to let the filling sit the whole 30min before pouring into the crust...also let the pie sit in the oven 15-20 min after baking (oven should be turned OFF) to let the excess fluids thicken... otherwise the pie may come out too runny...

STRAWBERRY RHUBARB CRUNCH...
INGREDIENTS............
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

this is an excellant cobbler if you like cobblers....
STRAWBERRY RHUBARB COBBLER
INGREDIENTS.........
1 1/3 cups sugar
1/3 cup all-purpose flour
4 cups diced fresh or frozen rhubarb*, (1/2 inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter or margarine, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable oil
1/3 cup warm water
1 tablespoon milk
1 tablespoon sugar
Vanilla ice cream (optional)
DIRECTIONS
In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Dot with butter.
For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle.
Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar. Bake at 425 degrees F for 40-50 minutes or until golden brown. Serve with ice cream if desired.

STRAWBERRY RHUBARB CRUMB PIE
INGREDIENTS.....
1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter
DIRECTIONS
In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

Good Eating........ =)

Caroline Said:

Rhubarb recipes?

We Answered:

MMMMM rhubarb... I love it so I have a lot my fave is pies, but my fave is my gram called rhubarb stew, you cut the rhubarb in to about 1 inch pieces wash them well, but them in to a pot with about 1 inch of water, add enough sugar for your own taste ( it is hard to add after it is cooled), cook till it is all soft 30- 1 hour all depends on how much you make. you can it warm or cold ( warm in plane ice cream is 2 year old sons fave mine too)

Elaine Said:

Rhubarb dessert recipes?

We Answered:

Sounds yummy! The links I have sent have more recipes in case you want to look for something different.

Hope you enjoy these:-))

Rhubard Upside Down Cake
Ingredients:
Cake:
1/2 cup sugar teaspoon cinnamon
1-1/2 tablespoons dry tapioca
4 cups rhubarb, cut in 9 inch pieces
2 cups biscuit mix
2/3 cup milk
4 tablespoons sugar
1 egg

Topping:
1 cup milk
2 tablespoons butter
2 tablespoons flour
2 teaspoons allspice
3 tablespoons sugar

Directions:
Preheat oven to 350F. Mix sugar, tapioca and cinnamon together in a medium mixing bowl. Toss them with diced rhubarb and pour everything into a greased 8" x 8-1/2" glass baking dish. Mix the biscuit mix, milk, sugar and egg together thoroughly and spread it on top of the rhubarb mixture. Bake it at 350F for 45 minutes or until a toothpick inserted into the biscuit top comes out clean. Serve it warm and place each piece upside down on a plate, then add topping.

To make topping:Pour cold milk into a small heavy saucepan. Add the butter and flour, stirring them with a wooden spoon until the flour has dissolved. Cook it over low heat, stirring constantly until the sauce has thickened. Add the allspice and sugar. Cool the topping until it is warm and pour it over each piece of the upside down cake.
http://recipes.epicurean.com/recipe/1513â€¦

Storage:
Remove leaves and roots. Do not wash before refrigerating. Store in wrapped in plastic wrap for up to one week for best flavor, though it will keep longer.

Preparation:
Trim ends and chop. You may want to peel large stalks, though this is not necessary. This also removes rhubarb's color.

To freeze rhubarb, wash and cut into 1" pieces. Bring a large pot of water to boil. Add rhubarb to water for 1 minute. Pour into colander to drain. Then soak in ice water in sink until cool. Place in freezer bags, being sure to remove excess air. Freeze for up to one year. Alternatively, rhubarb may be canned.

Recipes:
Rhubarb can be used in place of apples in crisps and cakes, and is often baked into pies. It is seasoned similarly to apples, with cinnamon and nutmeg. However, cardamom and ginger also go well with rhubarb. Rhubarb also can be made into chutneys and other sauces to accompany poultry.

Gerry Walter's Rhubarb Pie Cake
This recipe actually began as apple pie-cake, but Gerry says rhubarb, peaches, even blueberries work, too, with appropriate minor adjustments of sugar and spices.
5 cups rhubarb
1-1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 cup chopped nuts

Place rhubarb in bottom of greased pan. ("I'm learning this year that a 12" round stone baking dish about 2" deep does a really good job, but smaller, deeper pans or dishes work fine as long as they're not aluminum and can hold all this stuff. I used to use a 9 x 9 pan to good effect."-Gerry) Mix sugar and spices and pour over rhubarb.

1 cup flour
1 cup sugar
3/4 tsp salt
1/3 cup evaporated milk
3 Tbsp water
1 egg
1/2 cup melted butter

Mix rest of ingredients and pour over rhubarb. Bake 1 hour (or so) at 325 degrees F.

Rhubarb Fool
1 lb. rhubarb trimmed and cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 cup orange juice
1/4 tsp ground mace
3 Tbsp orange liqueur or additional orange juice
2 cups low-fat vanilla yogurt

In a non-aluminum saucepan, bring the rhubarb, sugar, orange juice, and mace to a simmer, stirring to dissolve the sugar. Partially cover the pan and simmer over medium-low heat, stirring occasionally until the rhubarb is very soft and mushy, 5 to 7 minutes. Stir in the liqueur. Let the puree cool completely.

In four stemmed goblets or dessert dishes, or a large salad bowl if you don't want individual servings, alternate two or three layers of the yogurt and rhubarb mixture. Gently cut through the layers with a knife, swirling it to create a marble-like pattern. Serve immediately, or refrigerate up to 1 hour before serving.

Strawberry Rhubarb Pie
piecrust for 2 crust pie (1/2 butter and 1/2 vegetable shortening is good)
1 1/2 cups granulated sugar
3 Tbsp. quick cooking tapioca (not the pre-made pudding)
1/4 t. salt
1/2 t. cinnamon or more to taste
1/4 t. ground nutmeg (freshly ground is best) or more to taste
3 1/2 cup rhubarb cut into 1/2" pieces
1 cup sliced strawberries

Mix above together to coat fruit and let stand 20 minutes. Taste and adjust seasonings if necessary. Preheat oven to 400 degrees Farenheit. Place bottom crust in 9" pie plate. Prick with fork. Fill crust with fruit mixture. Sprinkle with 1 T. butter cut up. Cover with top crust. Crimp edges. Cut slit in center. Bake 45 to 60 minutes. Alternatively, make individual tarts using a bottom crust and no top crust.

Rhubarb Custard Pie
piecrust for 9" pie (top and bottom)
3 eggs
2 Tbsp. plus 2 tsp. milk
2 c. granulated sugar
4 Tbsp. flour
3/4 t. ground nutmeg (freshly ground is best)
4 c. rhubarb
1 Tbsp. butter

Preheat oven to 400 degrees Farenheit. Place bottom crust in 9" pie plate. Prick with fork. Chill. Beat eggs, add milk. Mix together sugar, flour, and nutmeg in a separate bowl. Stir into eggs. Add rhubarb, stir. Pour into pie shell. Sprinkle with 1 T. butter cut up into small pieces. Cover with top crust. Can use a lattice crust, if desired. Crimp edges. Cut slit in center if not using lattice. Bake 50 to 60 minutes.

Rhubarb Crisp/Crunch
1 c. flour
1/2 c. melted butter
1 1/4 c. uncooked oats
3/4 c. plus 1 Tbsp. brown sugar, packed
1 tsp. cinnamon
dash to 1/4 tsp. ground nutmeg (freshly ground is best)
5 c. of rhubarb or other tart fruit (apples, gooseberries, or combination)
1 c. sugar
1 c. water
2 Tbsp. cornstarch
1 Tbsp. butter

Preheat oven to 350 degrees Farenheit. Mix first six ingredients together in a bowl. Press half of mixture into a greased 8" x 8" baking dish. Cover with fruit. Combine remaining ingredients in a saucepan and heat until thickened. Pour over fruit. Bake for one hour.

Rhubarb Relish for Poultry
2 cups diced rhubarb
1/2 cup granulated sugar
2 t. grated orange zest
2/3 c. orange juice
1/4 t. freshly grated ginger root
1/2 to 2 jalapeno peppers, seeded and chopped
1 1/2 shallots, minced

Combine in saucepan and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with grilled poultry.

http://www.prairienet.org/pcsa/recipes/râ€¦

http://allrecipes.com/advice/coll/all/arâ€¦

Coconut Crumb
Belinda Myers, Dallastown, PA

Rhubarb Mascot Ingredients

Crust
2 cups flour
1 teaspoon salt
3/4 cup butter floured Crisco
7-8 tablespoons ice water

Rhubarb Filling
6 cups fresh rhubarb, cut into cubes
1-1/4 cups sugar
1/3 cup flour
1 teaspoon cornstarch
1-1/2 teaspoons coconut extract

Crumb Topping
1 cup sugar
1 cup flour
1 cup soft butter
2/3 cup flaked coconut

Directions

Preheat oven to 400Â°F.

To Make Crust: In a large bowl cut Crisco into the flour and salt until coarse crumbs form. Gradually add the ice water, tossing with a fork until a ball forms. Divide the dough in half. Roll out on a flavored surface, one inch larger than a 9-inch pie pan. Place into pie pan and crimp edges. Use remaining dough for another crust, or for decorative cut-outs.

To Make Crumb Topping: Place the sugar, flour, butter and flaked coconut in a bowl and mix together with a pastry blender, until mixture becomes crumbly and well blended.

To Make Pie: In a large bowl, mix cubed Rhubarb with sugar, flour, cornstarch, and coconut extract. Toss well, and let the mixture sit for 15 minutes. Pour into prepared pie shell. Place on a cookie sheet and bake in a 400Â°F. oven for 40 minutes. Remove pie from oven and lower temperature to 375Â°F.

Sprinkle Crumb Topping evenly over top of pie and return to oven. Bake at 375Â°F. for 20 minutes, or until golden brown.

1st Place Cake Division
Strawberry-Rhubarb Cake
Lynn Dohne, Lancaster PA

Ingredients

5 cups fresh rhubarb, cut into 1-inch pieces
3/4 cup sugar
1 (regular size) package strawberry gelatin
2 cups mini marshmallows
1 package yellow cake mix that needs oil

Directions

Preheat oven to 350Â°F. Place rhubarb pieces in a 9x13â€ pan. Pour sugar over rhubarb, then pour the gelatin over the sugar. Place marshmallows over top of gelatin.

Mix yellow cake according to packager directions and pour over top of marshmallows. Bake at 350Â° until the cake is done, about 45 to 55 minutes.

1st Place Dessert Division
Rhubarb Sweet and Sour Cherry-barb Crunch
Terry Davidson, Leola, PA

Ingredients

Crunch Mixture
1 cup flour
3/4 cup uncooked oatmeal
1 cup brown sugar
1/2 cup butter, cut into small pieces
1 teaspoon cinnamon

Filling
1 can cherry pie filling
Fresh Rhubarb, cut into pieces
2 tablespoons tapioca
1 teaspoon vanilla extract

Directions

Preheat oven to 350Â°F. In a large bowl, mix the flour, oatmeal, brown sugar, butter and cinnamon and blend thoroughly. Press half of the mixture into a greased 9x13" pan to create a bottom crust. Set other half of crunch mixture aside.

Pour the cherry pie filling into a large bowl. Save can. Dice enough rhubarb to fill the can heaping full. Add the rhubarb, tapioca and vanilla extract to the cherry pie filling and stir until well mixed. Spread over the bottom crust. Sprinkle the remaining crunch mixture over the top, making sure to get the mixture to all the edges and corners. Bake at 350Â° for 1 hour

http://www.kitchenkettle.com/events/rhubâ€¦

Rhubarb Recipes

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