rhubarb recipes

[Guest guest]

These came from a staming friend. I haven't tried them, but I trust her.

AmyF

 

 

Here are some rhubarb recipes for those who have too much rhubarb.

 

RHUBARB ORANGE PIE

 

Pastry for a 2 crust 9 inch pie

1 tablespoon sugar

1 tablespoon grated orange rind

1 1/2 to 2 cups sugar

1/3 cup flour

1/2 teaspoon mace

4 cups cut rhubarb

1 tablespoon grated orange rind

2 tablespoon butter

Light cream and sugar

 

Prepare pastry, adding 1 tablespoon each orange rind and sugar. Heat oven to

425*F. Line pie plate with half of pastry.

 

Cut rhubarb and add combined sugar, flour, mace and 1 tablespoon orange

rind. Heap into pastry lined pie plate and dot with butter. Roll out top

crust and cover pie, fluting edge. Cit slits to let steam escape. Brush

pastry with cream (do not brush edges or they will burn) and sprinkle

generously with sugar. Cover edge of pastry with a narrow strip of foil.

Bake 40 to 50 minutes until crust is well browned and rhubarb tender. Serve

slightly warm or cold.

 

Variation: If desired, spread hot pie with a mixture of 3/54 cup icing

sugar, 1/2 tablespoons orange juice and 1 tablespoon grated orange rind for

a glazed top.

 

RHUBARB SAUCE SPICE CAKE

 

1 3/4 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 cup shortening

1 cup sugar

1 egg, well beaten

1 cup chopped raisins

3/4 cup cooked rhubarb, sweetened

1/2 teaspoon baking soda

 

Cream shortening and sugar. Sift flour, baking powder, salt and spices

together. Add baking soda to cooled rhubarb.

Add dry ingredients alternately with the rhubarb and soda combinations.

Bake in a loaf pan at 350*F for about 1 hour. Ice with caramel frosting.

 

RHUBARB COFFEE CAKE

 

1/2 cup shortening

1 1/4 cups plus 1/3 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup milk

1 1/2 teaspoons lemon juice or apple cider vinegar

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups finely chopped fresh rhubarb

2 teaspoons cinnamon

1 teaspoon melted butter

 

Preheat the oven to 375*F. Cream the shortening, 1 1/4 cups of the brown

sugar, the eggs. and the vanilla in a bowl.

In a separate bowl, combine the milk and lemon juice. Add this to the sugar

mixture and stir well. Add the flour, baking soda and salt and stir until

the flour is moistened. Mix in the rhubarb.

Pour the batter into a greased 9 - inch square pan. In a separate bowl mix

together the remaining 1/3 cup brown sugar, the cinnamon, the butter and

sprinkle over the batter. Bake for 30 to 40 minutes, until golden brown in

colour. Serve warm or cold and it goes good with ice cream.

 

RHUBARB CUSTARD PIE

 

1-8 inch pie crust

3 cups diced fresh rhubarb

1/2 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 egg

3/4 cup light corn syrup

1 tablespoon butter or margarine, softened

 

Preheat oven to 450*F.

Roll out crust and line a 8 inch pie pan.

Place the rhubarb into the pie shell.

In a bowl, combine the sugar, cornstarch and salt.

Add the egg and beat well. Add the corn syrup and butter.

Beat well and pour over the rhubarb. Bake for 15 minutes.

Decrease the heat to 350*F and bake for 30 minutes more,

until the rhubarb is tender.