Rhubarb Streusel Cake

1 cup flour
1/3 cup powdered sugar
1/3 cup butter or margarine
1 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 eggs, slightly beaten
3 cups frozen or fresh rhubarb, sliced

Streusel:
3/4 cup flour
1/2 cup sugar
1/3 cup butter

Preheat oven to 350 degrees. Combine 1 cup flour, powdered sugar and 1/3 cup margarine (food processor may be used). Press in bottom of 7 x 11-inch or 9 x 9-inch cake pan. Bake for 15 minutes. Meanwhile, combine 1 cup sugar, 1/3 cup flour, salt, eggs and rhubarb in a medium bowl; mix well and pour over crust. Make a streusel topping by combining 3/4 cup flour and 1/2 cup sugar and cutting in butter using a fork until crumbly. Sprinkle over rhubarb mixture and bake 45 minutes or until streusel is light brown.

Rhubarb Oatmeal Bars

1 1/2 cup flour, un-sifted
1 1/2 cup old-fashioned rolled oats
1 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup butter, softened
3 cups rhubarb sauce (recipe follow), thickened
1/4 cup walnuts, chopped

Heat oven to 375 degrees. Lightly grease 13 x 9" pan. Combine first 5 ingredients. Add butter, stir with fork until mixture resembles coarse crumbs. Press half of crumb mixture into bottom of pan. Spread rhubarb sauce evenly onto crumb layer. Top with remaining crumbs and chopped walnuts. Bake 25 to 30 minutes or until top is golden brown and rhubarb is bubbly. Cool to room temperature before cutting.

Rhubarb Cake

2 tablespoons soft butter
3/4 cup light brown sugar
1 teaspoon vanilla
1 egg
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
2 cups chopped rhubarb

Toppings:
About 6 lumps sugar
1/2 teaspoon mace

In a bowl beat together the butter, brown sugar, vanilla, and egg. Mix the flour, baking powder, and salt in the top of a sifter, set over the butter-mixture bowl, then sift into the bowl alternately with the sour cream. Blend well, then fold in the rhubarb. Spread the batter into a greased 8-inch square pan. Crush the sugar lumps and mix with the mace. Sprinkle over the top of the batter and bake in a preheated 350 degrees f oven for 45 minutes.

Rhubarb Custard Cake

1 package (18-1/4 ounces) yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup whipping cream
Whipped cream and fresh mint, optional

Prepare cake batter according to package directions. Pour into a greased 13-inch x 9-inch x 2-inch baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 degrees for 40 to45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Rosy Red Rhubarb Cake

1/4 cup butter
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar, packed
1 egg, slightly beaten
3/4 cup milk
6 cups thinly sliced washed rhubarb
1 3 ounce package strawberry gelatin dessert mix
===topping===
6 tablespoons butter
1 1/2 cups sugar
1/2 cup flour


Cut butter into flour, baking powder, salt and brown sugar as for pie crust. Add egg and milk; mix well. Spread into a 13-in.x 9-in.x 2-in. Baking pan( mixture will be moist). . Top with rhubarb. Sprinkle powdered gelatin mix over rhubarb. Combine topping ingredients like pie crust; sprinkle over the top. Bake at 350 for 60 minutes. Serve warm or cool.

Rhubarb Bars

2 tablespoons corn starch
1/4 cup water
1 1/2 cups sugar
1 teaspoon vanilla
Few drops red food coloring
3 cups rhubarb, cut up

Topping:
1 1/2 cups quick oats
1 cup brown sugar
1 cup shortening
1 1/2 cups flour
1 teaspoon baking soda
1/2 cup nuts, chopped, optional


Dissolve corn starch in water; add remaining ingredients and cook until thick. Cool and set aside. Meanwhile, mix all topping ingredients until crumbly. Place 3/4 of this mixture in a 9 x 13 pan. Pour cooled, cooked rhubarb mixture on top and cover with remainder of crumb mixture. Bake at 375 degrees for 30 to 35 minutes. Cut into squares when cooled.

Rhubarb Dump Cake

5 cups rhubarb, diced
1 cup sugar
1 packet cake mix, white
3 ounces raspberry gelatin
3 cups marshmallows, miniature
2 eggs
Water as needed for mix


Arrange rhubarb in bottom of 9 x 13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350 degrees for 50-55 minutes. Serve warm with whipped cream.

Rhubarb Strawberry Jam

"This rhubarb strawberry jam recipe is our favorite and so easy to make."

INGREDIENTS
5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored gelatin

DIRECTIONS
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low-medium heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Notes: This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures that it will jell properly and kills bacteria more effectively than on low heat. Also, I decided to process the jam instead of just refrigerate or freeze. I ladled the hot jam into hot, sterilized jars, and placed then in a boiling water bath canner and processed for 10 minutes. All the jars sealed nicely. Thanks for the recipe, I can't wait to try other flavors of jello!

Sour Cream Rhubarb Squares

"Excellent with ice cream or whipped topping."

INGREDIENTS
1/2 cup white sugar
1 tablespoon butter
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking soda
1 cup sour cream
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups chopped rhubarb

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
In a separate bowl, cream together brown sugar, shortening and egg.
Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
Pour mixture into pan and sprinkle with reserved topping.
Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.

Notes: I made this with half whole-wheat flour, and non-fat sour cream. It turned out great! Better the second day -- the rhubarb moisture disperses into the cake, as does the flavor. More rhubarb, up to 2 1/2 cups, is an improvement. I found that it baked 5-10 minutes faster; that might be the explanation for the baker who found it dry. A definite keeper for rhubarb season! I'm going to try freezing it, and I'm going to try it with double the topping as suggested above.

Rhubarb Dream Bars

"A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe."

INGREDIENTS
2 cups all-purpose flour
2/3 cup confectioners' sugar
1 cup butter, softened

3 cups white sugar
1 1/2 teaspoons salt
1/2 cup all-purpose flour
4 eggs, beaten
4 1/2 cups chopped fresh rhubarb

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Rhubarb Pudding

"This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream."

INGREDIENTS
1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter
1 cup buttermilk
3 cups chopped rhubarb
1 cup white sugar
2 tablespoons butter
1 pinch ground nutmeg
1 cup boiling water

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan.
Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing.
Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.

Rhubarb Celebration

I think rhubarb is often highly under-rated, unless of course you come from the midwest, like I did and rhubarb seems to grow like weeds. Rhubarb here in the south is often sold in 5 small-stalk-flavorless bundles at the grocery markets for ridiculous prices. Up north, the stalks are hearty, colorful, tart-sweet and quite long.

Therefore, today I am announcing an unofficial-official Rhubarb Celebration. Celebrate with me as I post several rhubarb recipes.

Enjoy!

Rhubarb Betty

INGREDIENTS
5 cups chopped rhubarb
3/4 cup white sugar, or to taste
1/2 teaspoon ground cinnamon
4 cups cubed cinnamon swirl bread
1/4 cup butter, melted

DIRECTIONS
In a medium bowl, toss together the rhubarb, sugar and cinnamon. Add half of the bread cubes, and toss lightly to distribute. Transfer to an ungreased 2 quart microwave-safe baking dish. Top with remaining bread cubes. Drizzle melted butter over the top.
Cook in the microwave on full power for 12 minutes, or until the rhubarb is tender. serve warm.

Rhubarb Crunch

INGREDIENTS
3 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
1 cup quick cooking oats
1 1/2 cups all-purpose flour
1 cup butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
Bake in preheated oven for 40 minutes. Serve hot or cold.