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Have you been picking rhubarb? Oh, you don't have any to pick? Well, perhaps you have a neighbor or friend who grows this tart fruit who would like to share some with you. If you are given lots of stalks, trim the tops and bottom off and store it in a plastic bag with as much air as possible pressed out of the bag. It will keep in the fridge up to two weeks. Nutritionally speaking, it is high in potassium, has a fair amount of vitamins A and C, and a cup of raw, diced rhubarb has just 20 calories. However, it's so tart that you have to have a good amount of sugar added to be edible. There go the 20 calories!

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Obviously, it's about rhubarb today.

RHUBARB COFFEE CAKE

Rhubarb filling:

1-1/2 c. each, sugar and water

1/4 t. salt

3 T. cornstarch

1 t. vanilla

4 c. diced rhubarb cut about 3/4-inch thick

Coffee cake:

1/2 c butter

1 c. sugar

2 c. flour

2 t. baking powder

milk (amount given in instructions)

1 egg

1 t. vanilla

Topping:

1 c. sugar

1/2 c. butter or margarine, softened

1 c. flour

Combine sugar, water, salt and cornstarch in 3 qt. saucepan. Bring to a boil, stirring, cooking until thick and clear. Stir in vanilla and rhubarb; DO NOT COOK! Remove from heat and cover it until needed. In a bowl, cream butter and sugar, blend in flour and baking powder. Put egg in 2 c. measuring cup, beat slightly. Add enough milk to make 1 c.; blend into batter, adding vanilla. Pour into greased 13x9-inch baking pan. Spread with rhubarb filling. In a bowl, combine sugar and flour; cut in butter to make small crumbs.

Bake at 350 degrees, 55-60 minutes. Makes 12-15 servings.

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RHUBARB COBBLER

6 c. diced rhubarb (cut about 3/4-inch thick

margarine

1-1/2 c. sugar

1/4 c. margarine, softened

1-1/2 c. milk

2 c. flour

2 t. baking powder

1/2 t. salt

Topping:

1 c. sugar

1T. cornstarch

1/4 t. salt

1 c. boiling water

Put rhubarb in 9x13-inch baking pan. Dot with margarine (1/4-inch slices about 3 inches apart). In a medium bowl, cream sugar and margarine; blend in milk. Combine dry ingredients; blend into sugar/milk mixture. Spread over rhubarb. For topping, combine sugar, cornstarch and salt. Sprinkle over batter. Carefully pour boiling water over topping. Bake at 350 degrees, 50-60 minutes. Serve in sauce dishes. Makes 12-15 servings.

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RHUBARB DESSERT CAKE

2 T. butter, melted

1 c. packed brown sugar

4 c. sliced rhubarb (1/2-inch thick)

1-1/2 c. each sugar and flour

1-1/2 t. baking powder

1/8 t. salt

3 eggs

1/2 c. water

1 t. vanilla

whipped cream or vanilla ice cream

In a greased 9x13-inch baking pan, combine butter and brown sugar. Top with rhubarb. In a large bowl, combine flour, baking powder and salt. In another bowl, whisk eggs, water and vanilla; stir into dry ingredients just until moistened Pour over rhubarb. Bake at 350 degrees for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream. Makes 12 servings.

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TFD: Discussion is an exchange of knowledge. Argument is an exchange of ignorance!

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