May 28, 2015 at 12:03 p.m.
This is it for rhubarb recipes until next spring.
+++++
RHUBARB ALMOND COFFEE CAKE
1-1/2 c. packed brown sugar
2/3 c. canola or vegetable oil
1 egg
1 t. vanilla
2-1/2 c. flour
1 t. each, baking soda and salt
1 c. milk
1-1/2 c. finely sliced rhubarb
1/2 c. sliced almonds
Topping:
1/3 c. sugar
1 T. butter or margarine, melted
1/4 c. sliced almonds
In a medium mixing bowl, beat together first four ingredients. In another bowl, combine next three ingredients; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Spread into a greased 9x13 inch baking pan.
For topping, combine sugar and butter, stir in almonds. Sprinkle over batter. Bake at 350 degrees for 45-50 minutes or until toothpick inserted near center comes out clean. Makes about 12 servings.
+++++
RHUBARB SPICE CAKE
2 c. flour
1-3/4 c. finely sliced rhubarb
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 t. each salt, cinnamon, cloves, nutmeg and vanilla
3 eggs
In a large mixing bowl, combine all ingredients, using an electric mixer on low speed, scraping bowl constantly, until blended, about one minute. Beat on medium speed, scraping bowl occasionally, for two minutes. Turn into a greased and floured 9x13 inch baking pan. Bake at 350 degrees for 45-50 minutes or until toothpick inserted near center comes out clean. Frost with a cream cheese frosting or top with a dollop of whipped cream. Makes 12 servings.
+++++
SPRING RHUBARB SALAD
4 c. diced rhubarb
1-1/2 c. water
1/2 c. sugar
1-large package strawberry flavored gelatin
1 c. orange juice
1 t. grated orange rind
1 c. sliced fresh strawberries
Combine first three ingredients in saucepan. Cook and stir over medium heat until rhubarb is tender. Remove from heat; add gelatin and stir until dissolved. Add orange juice and grated rind. Chill until syrupy; add berries. Pour into a six cup ring bold or a 9x9 inch glass or metal pan. Chill until set. Makes eight to 10 servings.
Note: If you use a 9x9 inch pan, cut the serving into nine squares. Transfer each square to a salad plate lined with curly lettuce. If you wish, garnish each serving with a dollop of whipped cream or whipped topping; top with strawberry and you have a pretty rhubarb salad.
Thought for the Day: If you have a dream in your mind and heart, never let it go... for dreams can be tiny seeds from which tomorrows grow. Seek out a vocation with a positive attitude and a smile on your face. Walk the straight path, work hard. (It may be a struggle, but hang in there!) And yes, save some time for laughter... it’s good for the soul. Good luck and God’s blessing to each and every one of you and may the road you choose lead to success in your lives - Alice
Comments:
Commenting has been disabled for this item.