Rhubarb

 

Little Rhubarb Book

The one domestic fruit Babushka grew in her garden or behind her house. She often made rhubarb sauce to serve as a dessert or over sourdough pancakes. She fertilized the rhubarb with clam gurry and fish waste. Any bloody fish water was always poured on the rhubarb. Many rhubarb recipes abound but the best was always rhubarb pie.

Rhubarb Cream Pie

This is the recipe my mother always made and usually those who hate rhubarb pie will eat this one and enjoy it.

Oven 350 degrees

1 1/2 cup sugar

1/4 cup white flour

3/4 tsp. nutmeg

3 eggs

4 cups of 1 inch slices of rhubarb

3 Tbsp. butter

Use your favorite pie crust recipe. Combine all of the ingredients except rhubarb and butter and mix well. Add rhubarb and stir. Line bottom of pie pan with crust. Pour rhubarb mixture in pan and dab with butter. Place top crust on pie and trim as usual. Cut slits is top for air vents. Bake 50 to 60 minutes. Cool. Place in refrigerator until very chilles so custard can set.

 

Rhubarb Apple Pie

Favorite double crust redipe

3 cups sliced Granny Smith Apples

1 cup of 1 inch slices of rhubarb

1/4 cup flour

1 3/4 cup sugar

2 Tbsp. butter

Line pan with bottom crust. Mix all ingredients except butter together in a bowl. Place in crust. Dot with butter and place top crust on pie. Cut vent holes. Bake at 375 degrees for 50 to 60 minutes.

Rhubarb Sauce

Cut desired amount of rhubarb in a sauce pan. Add some water but not more than you need to cook the rhubarb as when you add sugar it will water down. Cook until rhubarb is tender. Add sugar too taste. That's all these is to it. Serve as a breakfast fruit as you would applesauce, put on sourdough pancakes or spread on toast. Good warm or chilled.You can process this and can it as you would other fruits.

Rhubarb Cake

1 2/3 cup flour

1 1/3 cup sugar

1 tsp. soda

3/4 tsp. salt

1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp. allspice

1/3 cup shortening

1/3 cup water

1 cup chopped walnuts

2/3 cup raisins

1 eggs

1 c. rhubarb sauce

Cream shortening and sugar. Add eggs. Mix dry ingredients together and alternate adding the with rhubarb sauce to the egg mixture. Add walnuts and raisins. Grease and flour a baking pan. Bake at 350 degrees 50 to 55 minutes until done.

 

Rhubarb Crunch

Dry Crumble Mixture

Mix 1 cup brown sugar, 1 cup oatmeal and 1 1/2 cup flour together.

Add: 1/2 cup butter or margarine and 1/2 cup shortening. Blend with flour mix.

Rhubarb Mixture

Mix 3 cups 1 inch slices of rhubarb with 1 cup sugar and 3 Tbsp. flour together.

Lightly grease a 9x17 inch pan. Put a layer using 1/2 the dry mixture in bottom of pan. Spread the rhubarb mixture over the dry mixture. Cover this with the remaining half of the dry mixture. Bake at 350 degrees for 40 minutes

Rhubarb Cobbler

3/4 to 1 cup of sugar depending on your taste and the rhubarb as some years it is sweeter than others.

2 Tbsp. cornstarch

1/4 tsp. cinnamon

1 Tbsp. water

4 cups of 1 inch slices of shubarb

2 Tbsp. butter

Combine and cook the above ingredients stirring constantly until they boil. Cook for 1 minute more. Pour into a lightly greased 8x8x1 1/2 inch pan.

Buscuit topping::

1 cup flour

1/3 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

4 Tbsp. butter or margarine

1/3 cup milk

1 tsp. orange zest (optional)

 

Blend dry ingredients together. Cut in butter. Add milk and oragne zest. And mixt just to blend. Drop spoons of topping on sauce until sauce is covered. Nake 400 degrees for 25 minutes or until done. Serve with whipped cream while warm for best flavor.

 

Rhubarb Bread

2 bread pans

Mix together in a small bowl:

1 1/2 cup packed brown sugar

1 egg

2/3 cup vegetable oil

In another bowl mix and beat:

1 cup buttermilk or sour milk

1 tsp. soda

1 tsp. salt

1 tsp. vanilla

Dash of nutmeg

Alternately Add:

2 1/2 cups of flour and the milk mixture to the sugar mixture.

When you are done blending the ingredients together add 1/1/2 cups diced rhubarb and 1 12 cups chopped pecans.

Place in greased and floured bread pans . Mix together 1 TBSP. butter and 1/3 cup sugar. Sprinkle this evenly over the loaves. Bake at 350 degrees for 45 minutes or until done. Cool in pans for 10 minutes. Turn out onto racks and contue cooling until cool enough to handle. Wrap while still warm in plastic wrap and let set overnight before serving.

Rhubarb Jell-o

4 cups rhubarb cut in 1/2 inch slices

1 cup sugar

1/4 water

Cook the above ingredients until rhubarb is sort.

Add:

1 6 oz. box strawberry Jell-o to the hot mixture and stir until it is disolved.

Stir in one pint box frozen sweetened strawberries.

Pour into a pan or mold and refrigerate until set.

 

Rhubarb Custard Bars

A company style dessert

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter or margarine

FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING:
2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13" x 9" x2" baking pan. Bake at 350 for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 for 40-45 minutes or until custard is set. Cool. 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 the refrigerator.
Yield: 3 dozen .

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