More rhubarb recipes this week

As stated in last week’s column, more rhubarb recipes today.

ALL-IN-ONE RHUBARB SPICE CAKE
2 c. flour
1-3/4 c. rhubarb, sliced 1/4” thick
1-1/4 c. sugar
1 c. chopped nuts
1/2 c. canola or vegetable oil
1/3 c. water
1-1/4 t. baking soda
1/2 t. salt
1 t. each, cinnamon, cloves and nutmeg
1 t. vanilla
3 eggs, slightly beaten

In a large mixing bowl, beat all ingredients on low speed one minute, scraping bowl constantly. Pour into greased and floured 9x13” baking pan, preferably glass. Bake 45-50 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack. Frost with caramel frosting. Makes 12-15 servings.

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CARAMEL FROSTING
6 T. margarine (not spread) or butter
3/4 c. brown sugar, packed
1/4 c. milk, warmed
2-1/2 c. powdered sugar
1 t. vanilla

In a medium saucepan, melt margarine. Add brown sugar; cook over low heat, stirring constantly. Add milk, a little at a time; continue cooking until it boils. Remove from heat; gradually stir in powdered sugar. Add vanilla; mix well. Cool frosting before using. If necessary, thin with a few drops of milk. Frosts a 9x13” or two-layer cake.

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RHUBARB COCONUT BREAD PUDDING
1 c. sugar
3/4 c. water
2 T. butter or margarine
3 c. sliced rhubarb, cut in 2” pieces
1 egg, beaten 1/2 t. vanilla
4 c. soft bread cubes, lightly toasted*
1 c. shredded coconut

Combine sugar and water in a saucepan; bring to a boil. Remove from heat; add butter and rhubarb. Cover and let stand 15 minutes. Drain; saving liquid. Let liquid cool. Blend liquid with egg and vanilla. In a large bowl, combine bread cubes, rhubarb mixture and 3/4 c. coconut. Place in greased 1 qt. casserole. Sprinkle with rest of coconut. Bake at 325 degrees for 40-45 minutes or until set. Makes 4-6 servings. *You can substitute plain dry bread cubes if you wish.

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RHUBARB SURPRISE MUFFINS
1-1/2 c. flour
1/2 c plus
1 T. sugar, divided
2 t. baking powder
1-1/4 t. cinnamon, divided
1/4 t. salt
1 egg, beaten
2/3 c. buttermilk
1/4 c. butter or margarine, melted
1/2 c. rhubarb, chopped small 1/4 c. rhubarb jam

In a bowl, combine flour, 1/2 c. sugar, baking powder, 1 t. cinnamon and salt. In a small bowl, combine next three ingredients; stir into dry ingredients until moistened. Spoon one tablespoon (measured/measuring spoon) of batter into nine greased or paper-lined muffin tin. Combine rhubarb and rhubarb jam; place one tablespoon in center over batter (do not spread). Top equally with rest of batter. Combine rest of cinnamon and sugar; sprinkle over batter. Bake at 400 degrees for 20 minutes or until top of muffin springs back when lightly touched in center. Makes nine muffins. Note: If you don’t have buttermilk, put 2 t. vinegar in measuring cup, add milk to make 2/3 c. Let stand five minutes.

Thought for the Day: A little thought for the graduates, or for anyone: Perhaps you can’t be a star but you need not be a cloud. Congratulations graduates!! May you succeed in all the dreams you have for the future. Be on the straight and narrow, be proud of who you are, work hard and be grateful for each new day. Correction: In last week’s Cream Cheese Rhubarb Pie, the recipe requires 3 cups of fresh rhubarb, diced into 1/2” pieces.