May 31, 2018 at 1:16 p.m.

Oh so tasty rhubarb desserts

Oh so tasty rhubarb desserts
Oh so tasty rhubarb desserts

Can you  believe it’s June already? I won’t say the usual “where did May go?”…… I just said it!

It’s been rhubarb pulling time for about 2 weeks so you know what it’s about today.  We are fortunate to live in a “park” where fiends grow rhubarb as we don’t have rhubarb plants.  However we have great neighbors who call to ask if I would like rhubarb. Would I say no? So off I go to pick rhubarb. Rhubarb to make several different goodies for ourselves or share with neighbors. When I make sauce I make a large amount to freeze in containers.

When one of our granddaughters stops buy I always have rhubarb sauce, fresh or frozen to use as her favorite topping over a large scoop of ice cream. It really is good… tart combined with ice cream is a special treat for her, and myself as well.  

Let’s do rhubarb recipes.

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ROSY RHUBARB CRUNCH
 Crust:
1 c. flour
3/4 c. old fashioned oats or you can use quick oats
1 c. packed brown sugar
1 t. cinnamon
1/2 c. butter or margarine, melted
4 c. red rhubarb cut in 1/2” pieces (can use green stalks if you don’t have red or partially red)

Topping:
1c. sugar
2 T. cornstarch
1 c. water
1 t. vanilla or almond flavoring
Couple drops of red food coloring, optional

In a large bowl, combine flour, oatmeal, brown sugar, cinnamon and butter. Using a fork, mix well,  until crumbly. Press half of mixture into a ungreased 9” square baking pan. Cover with rhubarb; set aside. In a medium saucepan combine sugar and cornstarch; slowly stir in water. Cook and stir over medium heat until thick and bubbly. Remove from heat; stir in vanilla or almond flavoring and food coloring. Slowly pour mixture over rhubarb. Top with remaining crumb mixture.

Bake at 350 degrees for about 50 minutes or until bubbly. Cool. Makes about 9 servings. Top with whipped topping or ice cream.

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 I think you will like this cake recipe using a cake mix and marshmallows in the ingredients.

MARSHMALLOW RHUBARB CAKE
4 c. fresh rhubarb, cut in 1/2” pieces
1 small pkg. strawberry gelatin
1 c. sugar
1 c. each, marshmallows and water
1 regular size white cake mix
1 stick butter, melted  (1/2 c.)

Grease and lightly flour 9x13-inch baking pan. In a large bowl, combine rhubarb, gelatin, marshmallows, sugar and water. Pour mixture into cake pan. Sprinkle dry cake mix over rhubarb mixture.  Drizzle butter over cake mix.
Bake at 350 degrees for 45-50 minutes.  Makes 14 servings.  Note: I use the non-sticking with flour baking spray (Pam, in blue container).

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I have made this rhubarb pie for a number of years and it is delicious.

CAROL’S RHUBARB CUSTARD PIE
Filling
2 - 1/2 c. finely chopped rhubarb
2 eggs, beaten
1 c. sugar
2 T. flour
1/4 t. salt

Topping:
1/2 c. packed brown sugar
2 T. flour
2 T. butter

Combine eggs, sugar, flour and salt in a medium bowl. Stir in rhubarb. Turn into pie shell. In a small bowl, combine brown sugar (don’t pack it) and flour; cut in butter until crumbly. Sprinkle over top of filling.   
Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake additional 30 minutes or until mixture is set. Cool completely. Makes 6-7 servings.

Thought for the Day: Always stay on the good side of the cook or baker!

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