May 16, 2003 at 11:08 a.m.
Let’s do recipes. This dessert sounds like sour with sour, but if you like the puckery taste of lemon, you’ll like this.
LEMON-RHUBARB BROWN BETTY
2 c. graham cracker crumbs or dry bread crumbs
3 T. melted butter or margarine
2-1/2 c. diced rhubarb (a little less than a half-inch)
1/2 c. brown sugar or white sugar
1 T. lemon juice
1/2 t. grated lemon peel
1/3 c. hot water
Combine crumbs and butter; stir over low heat, in medium saucepan until lightly browned. Put one-third of mixture in greased 8x8x2 inch pan (glass preferred). Sprinkle half of rhubarb over crumbs. Sprinkle with half the sugar, lemon juice and peel. Add second layer of crumbs and rest of rhubarb, sugar, lemon juice and peel. Cover with last of crumbs. Pour water over mixture. Bake at 350 degrees, 30-40 minutes or until rhubarb is tender. Serve warm with cream or whipped topping. serves 6.
Every year one of our daughters asks for rhubarb so she can make her favorite cake to bring to her workplace for a treat. It’s very good and moist.
CHERYL’S RHUBARB BUNDT CAKE
1/2 c. shortening
1 c. sugar
1/2 c. packed brown sugar
2-1/2 c. flour
1 t. baking soda
1 t. salt
1 c. buttermilk (if no buttermilk, put 1 T. vinegar in 1 c. measure and add milk to make 1 c. Let sit 5 minutes.)
2 c. finely chopped rhubarb
1/2 c. chopped walnuts (optional)
1 t. vanilla
1/2 c. sugar
1 t. cinnamon
In mixing bowl, cream shortening and sugars. Mix in egg; add dry ingredients alternately with buttermilk and vanilla. Stir in rhubarb and nuts by hand. In small bowl, combine topping ingredients; set aside. Heavily grease a 12 cup bundt pan. Sprinkle half of cinnamon mixture in pan. Turn batter into pan; sprinkle rest of topping on top. Bake at 350 degrees, 40-45 minutes or until cake tests done.
Cool on rack for 15 minutes, turn out onto serving plate. If you wish, you might drizzle a little powdered sugar icing over the cake when it’s cool. Serves 15.
You’ll like this muffin recipe with the flavor of orange, if you like the taste of orange.
RHUBARB ORANGE PECAN MUFFINS
2 c. flour
3/4 c. sugar
1-1/2 t. baking soda
1 t. salt
3/4 c. chopped pecans
1/4 c. vegetable oil
2 t. grated orange rind
3/4 c. orange juice
1-1/4 c. finely chopped rhubarb
In large bowl, combine first six ingredients.
In another bowl, combine next four ingredients. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. Fill 12 lightly greased (or use paper liners) muffin cups almost to the top. Bake at 375 degrees for 25-30 minutes. Makes 12 muffins.
Thought for the day: There is no sense in advertising your troubles. There’s no market for them.