Guest guest Posted August 6, 2000 Report Share Posted August 6, 2000 Rhubarb Brunch Cake Rhubarb Crisp Rhubarb Crumble Rhubarb Crunch Rhubarb Frozen Yogurt Strawberry-Rhubarb Slump * Exported from MasterCook * Rhubarb Brunch Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Monitor Sugar Sweet Breads and Coffee Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box yellow cake mix 1 cup water 1/3 cup oil 3 eggs 4 cups sliced rhubarb 1 cup Big Chief sugar 2 cups whipping cream -- unwhipped Grease and flour 9 " × 13 " pan. In bowl, combine the cake mix, water, oil and eggs. Mix and pour into pan. Sprinkle rhubarb and Big Chief granulated sugar on top. Pour whipping cream over all. Bake 1 hour at 350 degrees or until cake tests done. Serve warm, and refrigerate leftovers. Description: " A great brunch treat with rhubarb! Cake stays on top and rhubarb and custard are on the bottom. " Source: " Monitor Sugar " S(Internet address): " http://www.monitorsugar.com/ " T(Baking Time): " 1:00 " - - - - - - - - - - - - - - - - - - - Per serving: 5591 Calories (kcal); 323g Total Fat; (51% calories from fat); 53g Protein; 641g Carbohydrate; 1224mg Cholesterol; 3773mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 63 1/2 Fat; 40 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1248 27112 0 * Exported from MasterCook * Rhubarb Crisp Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons unsalted butter -- chilled, cut into small pieces, plus more to butter ramekins 1 cup all-purpose flour -- plus 1 1/2 tablespoons 1/2 cup dark brown sugar -- f irmly packed 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg -- grated 1/4 teaspoon coarse salt 1/2 cup old-fashioned rolled oats 6 cups rhubarb -- cut into 1/2 inch pieces (2 pounds or 6 large stalks) 1 orange -- juiced, plus 1 teaspoon grated zest 1 vanilla bean -- scraped of its seeds 1/2 cup sugar 2 tablespoons cornstarch Heat oven to 375°. Butter six 8-ounce ramekins (or a 2 1/2 quart shallow casserole) and set aside. In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or 2 knives, cut in the chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside. In a large bowl, stir to combine rhubarb, juice, zest, and vanilla seeds. In a small bowl combine sugar and cornstarch, sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender to the point tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly and serve warm with whipped cream flavored with a dash of cinnamon, vanilla ice cream, or strawberry jam Source: " Martha Stewart Living Television " S(Formatted by): " Lindell Martin on April 26, 2000 " Copyright: " Martha Stewart " - - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 24g Total Fat; (43% calories from fat); 5g Protein; 66g Carbohydrate; 62mg Cholesterol; 95mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : Rhubarb’s appearance in the garden and in the market is one of the hallmarks of spring. The tart, fresh vegetable is often paired with other fruits, such as strawberries or apples, but can also be delicious on its own with a sweet topping, as in this simple crisp. If you have an abundance of rhubarb in your garden, you may want to freeze some so you can prepare this dessert at any time of year. In the market, there are two basic types of rhubarb available: hothouse and field-grown. Hothouse rhubarb can be recognized by its pale-red to pink stalks and yellow-green leaves. Field-grown, by comparison, has a brighter, cherry-red color and a more pronounced flavor. While hothouse rhubarb is available year-round in some areas, field-grown varieties are at their peak from April through June. Look for stalks that are firm and crisp, as brightly hued as you can find, and blemish-free. It’s important to note that rhubarb is often sold with leaves intact because this helps prolong freshness, but only the stalks of rhubarb are edible. The leaves contain oxalic acid and are toxic. This crisp can be prepared either in six 8-ounce baking dishes for individual serving, or in a 2 1/2-quart shallow casserole for easy buffet service. Any extra crumb topping can be saved in the freezer for future use. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb Crumble Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling 2 eggs 1 1/2 cups granulated sugar -- (1 1/2 to 2) 1/4 cup King Arthur Stone Ground Whole Wheat Flour 1 tablespoon butter (or margarine) 1 teaspoon grated orange rind 1 teaspoon orange juice 4 cups rhubarb -- cut into 1/2 inch pieces Topping 1/2 cup butter -- (1 stick) 2 cups King Arthur Stone Ground Whole Wheat Flour 1/4 cup brown sugar 1/2 teaspoon salt First: Preheat your oven to 350°F. Making the filling: Beat the eggs slightly and add the sugar and flour. Melt the butter and stir in the orange rind and juice Add this to the egg mixture. Stir in the rhubarb and place this filling in a greased, 9 inch square cake pan. Making the topping: Cut the butter into the flour using a pastry cutter, two knives or your fingertips. Add the brown sugar and salt, mixing until the topping looks like bread crumbs. Assembling the Crumble: Sprinkle the topping on the fruit filling. Bake for 35 to 45 minutes. This is good hot from the oven with whipped cream, ice cream or all on its own. Although the recipe is for rhubarb, you can make many variations of this crumble by adjusting the sugar for the sweetness of the fruits in season. - - - - - - - - - - - - - - - - - - - Per serving: 2348 Calories (kcal); 102g Total Fat; (37% calories from fat); 16g Protein; 359g Carbohydrate; 622mg Cholesterol; 2150mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 19 1/2 Fat; 22 1/2 Other Carbohydrates NOTES : Whole Wheat Flour, with its nutty flavor and hearty texture, is a natural for fruit crumbles and crisps. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb Crunch Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit-Rhubarb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 3/4 cup oats, rolled (raw) 1 cup brown sugar 1/2 cup butter 1 tsp cinnamon 1/2 cup water 4 cups rhubarb -- fine chopped 1 cup sugar 2 tbsp cornstarch 1 tsp vanilla whip cream or ice cream Combine flour, oats, sugar, cinnamon and butter. Press 1/2 into 9 " pan. Cover with rhubarb. Combine sugar, cornstarch, water, vanilla and pour over top of crumbs. Bake 350° 1 hr. - - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 8g Total Fat; (28% calories from fat); 2g Protein; 43g Carbohydrate; 21mg Cholesterol; 85mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates NOTES : Very good Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb Frozen Yogurt Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Frozen Fruit Rhubarb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rhubarb -- stewed 1/2 cup plain low fat yogurt 3 tablespoons granulated sugar 2 tablespoons orange juice In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice. Freeze in icecream maker or cover and freeze in shallow metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process in food processor in batches if necessary until smooth. Freeze in airtight container for 1 hour or until firm. Source: " http://www.rhubarbinfo.com " S(Formatted by): " Peggy <mzw.privat on 20 Mai 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 1g Total Fat; (2% calories from fat); 2g Protein; 52g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Strawberry-Rhubarb Slump Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cooking Light 1995 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1 Dash salt 1/4 cup chilled stick margarine -- cut into small pieces 6 tablespoons low-fat buttermilk 1/4 teaspoon almond extract 3 cups whole strawberries -- hulled 3 cups sliced rhubarb 1/2 cup sugar 1/2 cup water 1 tablespoon cornstarch 2 tablespoons port, or other sweet red wine 1 tablespoon sliced almonds 2 teaspoons sugar Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and extract, and toss with a fork until the dry ingredients are moistened. Set dough aside. Combine the strawberries, rhubarb, 1/2 cup sugar, and water in a 10-inch ovenproof skillet; cover and cook over medium heat 10 minutes, stirring occasionally. Combine cornstarch and wine; add to fruit mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Drop the dough by heaping tablespoons onto the fruit mixture; cover and cook over low heat for 10 minutes. Remove from heat, and sprinkle the sliced almonds and 2 teaspoons sugar over the dumplings and fruit mixture. Broil for 3 minutes or until golden. Source: " Cooking Light, Sept. 1995, page 132 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 7g Total Fat; (26% calories from fat); 3g Protein; 40g Carbohydrate; trace Cholesterol; 218mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : If fresh rhubarb isn't available, frozen is a suitable substitute. Apple juice or cider may be used instead of port or sweet red wine. Nutr. Assoc. : 0 0 0 0 0 0 228 0 1436 1248 0 0 0 1244 0 0 Quote Link to comment Share on other sites More sharing options...
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