May 29, 2020 at 10:28 a.m.

It's got to be rhubarb again

It's got to be rhubarb again
It's got to be rhubarb again

Now that everyone’s rhubarb is going to seed its time to enjoy its wonderful sweet-tarty taste!

Don’t ask me why this recipe has such a goofy name. One of my sisters gave me this recipe about 25 years ago and she doesn’t even like rhubarb. I think she’s kind of goofy too! In her words, “I’m not a real diehard rhubarb fan, but I can eat more than one piece of this. It’s mighty good!”

THE RHUBARB THING
1 regular size package butter recipe yellow cake mix
4 c. diced fresh rhubarb
1 c. sugar
1 pt. whipping cream (2 c.)

Prepare cake mix according to package directions; pour into a sprayed 9x13 inch baking pan. Spread rhubarb over top. Sprinkle sugar over rhubarb. Slowly pour whipping cream, from the carton, over the rhubarb. Bake at 350 degrees for 60-75 minutes. Serve while warm or chill first. Store leftovers in the fridge. Note from Barb: The fruit sinks to the bottom, the cake forms on top and the whipping cream gets to be a custardy consistency. When I serve it, I flip it over onto a serving plate (one piece at a time), fruit side up.

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STRAWBERRY RHUBARB COFFEE CAKE
Filling:
3 c. diced fresh rhubarb, cut in one inch pieces
1 quart fresh strawberries, mashed
2 T. lemon juice
1 c. sugar
1/3 c. corn starch

Cake:
3 c. flour
1 c. sugar
1 t. each, baking soda and baking powder
1/4 t. salt
1 c. butter or margarine, cut into 1/4 inch piece
1-1/2 c. buttermilk
2 eggs
1 t. vanilla

Topping:
1/4 c. butter or margarine
3/4 c. each, flour and sugar

In a large saucepan, combine first three ingredients. Cover and cook over medium heat about five minutes. Combine sugar and cornstarch; stir into rhubarb mixture. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine next five ingredients. Cut in butter until mixture resembles coarse crumbs. Beat together next three ingredients; stir into crumb mixture. Spread half of batter evenly into a greased 9x13 inch baking dish. Carefully spread filling over top. Drop remaining batter by tablespoonfuls over filling. For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter.

Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack; bake at 350 degrees for 40-45 minutes. Cool in pan. Cut in squares. Makes 16-20 servings. Note: buttermilk may be made by putting 1-1/2 T. vinegar in a 2 c. measuring cup. Add milk to make 1-1/2 c.

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RHUBARB 
NUT MUFFINS
1-1/2 c. flour
3/4 c. packed brown sugar
1/2 t. each baking soda and salt
1/3 c. canola oil
1 egg, slightly beaten
1/2 c. buttermilk
1 t. vanilla
1 c. diced fresh rhubarb
1/2 c. chopped walnuts

Topping:
1/4 c. each packed brown sugar and chopped walnuts or pecans
1/2 t. cinnamon

In a large bowl, combine first four ingredients. Combine next four ingredients; stir into dry ingredients just until moistened. Fold in rhubarb and nuts. Fill greased or paper-lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Makes about 10 muffins.

Thought for the Day: Ability is what you are capable of doing. Motivation determines what you do. Attitude determines how well you do it.


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