5/29/2020 11:26:00 AM It's got to be rhubarb again
Now that everyone’s rhubarb is going to seed its time to enjoy its wonderful sweet-tarty taste!
Don’t ask me why this recipe has such a goofy name. One of my sisters gave me this recipe about 25 years ago and she doesn’t even like rhubarb. I think she’s kind of goofy too! In her words, “I’m not a real diehard rhubarb fan, but I can eat more than one piece of this. It’s mighty good!”
THE RHUBARB THING 1 regular size package butter recipe yellow cake mix 4 c. diced fresh rhubarb 1 c. sugar 1 pt. whipping cream (2 c.)
Prepare cake mix according to package directions; pour into a sprayed 9x13 inch baking pan. Spread rhubarb over top. Sprinkle sugar over rhubarb. Slowly pour whipping cream, from the carton, over the rhubarb. Bake at 350 degrees for 60-75 minutes. Serve while warm or chill first. Store leftovers in the fridge. Note from Barb: The fruit sinks to the bottom, the cake forms on top and the whipping cream gets to be a custardy consistency. When I serve it, I flip it over onto a serving plate (one piece at a time), fruit side up.
STRAWBERRY RHUBARB COFFEE CAKE Filling: 3 c. diced fresh rhubarb, cut in one inch pieces 1 quart fresh strawberries, mashed 2 T. lemon juice 1 c. sugar 1/3 c. corn starch
Cake: 3 c. flour 1 c. sugar 1 t. each, baking soda and baking powder 1/4 t. salt 1 c. butter or margarine, cut into 1/4 inch piece 1-1/2 c. buttermilk 2 eggs 1 t. vanilla
Topping: 1/4 c. butter or margarine 3/4 c. each, flour and sugar
In a large saucepan, combine first three ingredients. Cover and cook over medium heat about five minutes. Combine sugar and cornstarch; stir into rhubarb mixture. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine next five ingredients. Cut in butter until mixture resembles coarse crumbs. Beat together next three ingredients; stir into crumb mixture. Spread half of batter evenly into a greased 9x13 inch baking dish. Carefully spread filling over top. Drop remaining batter by tablespoonfuls over filling. For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter.
Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack; bake at 350 degrees for 40-45 minutes. Cool in pan. Cut in squares. Makes 16-20 servings. Note: buttermilk may be made by putting 1-1/2 T. vinegar in a 2 c. measuring cup. Add milk to make 1-1/2 c.
RHUBARB NUT MUFFINS 1-1/2 c. flour 3/4 c. packed brown sugar 1/2 t. each baking soda and salt 1/3 c. canola oil 1 egg, slightly beaten 1/2 c. buttermilk 1 t. vanilla 1 c. diced fresh rhubarb 1/2 c. chopped walnuts
Topping: 1/4 c. each packed brown sugar and chopped walnuts or pecans 1/2 t. cinnamon
In a large bowl, combine first four ingredients. Combine next four ingredients; stir into dry ingredients just until moistened. Fold in rhubarb and nuts. Fill greased or paper-lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Makes about 10 muffins.
Thought for the Day: Ability is what you are capable of doing. Motivation determines what you do. Attitude determines how well you do it.