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Here I am with more rhubarb recipes. A couple of weeks ago I mentioned that I would have more info about this tart fruit. Do we really want to know that in 1778 rhubarb found its way here coming from colder countires by way of Itali? All I know for sure it’s a perennial that is tart and more tart, requiring a lot of sugar added to whatever it is you are making. The biggy is, you should stop picking rhubarb about the middle of July. I know, the plant is still producing stalks and it looks as though they should be pulled. Not so, as the stalks that are there after July are “feeding back” to the plant to make it more productive next year.

Now, more rhubarb recipes.

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RHUBARB
PUDDING CAKE
Cake:
1 c. sugar, 1 egg, 2 T. butter or margarine, melted
1 c. buttermilk
1/2 t. each, salt and baking soda
1 t. baking powder
2 c. flour
1 c. diced rhubarb, cut in 1/2 inch pieces

Topping:
2 T. butter or margarine, melted
1/2 c. sugar

Vanilla Sauce:
3/4 c. sugar
1/2 c. butter or margarine
1/2 c. evaporated milk
1 t. vanilla

In a large bowl, blend together sugar, egg and butter. Beat in buttermilk until smooth. In another bowl, combine next four ingredients. Stir into buttermilk mixture; mix well. Stir in rhubarb. Turn into a greased or sprayed nine inch baking pan. Combine topping ingredients; sprinkle over top of batter. Bake at 350 degrees for 45 minutes or until cake tests done. Cool on wire rack. For sauce: Combine in a small sauce pan all ingredients except vanilla. Bring to a boil and cook on minute, stirring constantly. Remove from heat; stir in vanilla. Serve cooled sauce over cake. Makes nin servings.

Note: If you wish, serve with a scoop of ice cream to make it extra yummy.

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RHUBARB STRAWBERRY CRUNCH
1 c. each, flour and packed brown sugar
3/4 c. quick cooking oats
1 t. cinnamon
1/2 c. butter
4 c. sliced (1/4 inch thick)
1 pt. fresh strawberries, halved
1 c. sugar
2 T. cornstarch
1 c. water
1 t. vanilla

In a medium bowl, combine first four ingredients, cutting in butter until crumbly. Press half of mixture into an ungreased nin inch sqaure baking pan. Combine rhubarb and strawberries; spoon over crust.

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RHUBARB
CUSTARD BARS
2 c. flour
1/4 c. sugar
1 c. cold butter

Filling:
2 c. sugar
7 T. flour
1 c. whipping cream
3 eggs, beaten
5 c. finely diced rhubarb

Topping:
2 pkg. (3 oz. each), cream cheese, softened
1/2 c. sugar
1/2 t. vanilla
1 c. whipping cream, whipped

In a bowl, combine flour and sugar, cut in butter until mixture is coarsely crumbled.

Press into a 9x13 inch baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Spoon over crust.

Bake at 350 degrees for 40-45 minutes or until custard is set. Cool completely.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in fridge. Makes three dozen.

Note: From experience, serve with a fork as the bar is gooey; you can’t just eat it with your fingers.

Thought for the Day: Sometimes there is someone who takes time to listen.. who cares about us when we lose and who loves us even when we’re wrong.

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