Rhubarb

Rhubarb.  Just seeing the word in print is enough to make my mouth water.  It's in profusion here on the farm this time of year.  And when my cousins were visiting last week, we found opportunity to bake and consume more than one rhubarb dish!  The coffee cake is a longtime favorite around here that my mother-in-law found and adapted (after all, what is coffee cake without oatmeal on top?!).  The last, with jello, I have yet to try, and it's obviously full of sinful things out of boxes...but it sounds fabulous.  Of course, the fact that we will have red ripe strawberries this week means that I'm going to have to go hunting for the perfect strawberry rhubarb pie recipe...because we all know that is rhubarb in its perfected state!  Strawberry pie in and of itself is too sweet for me, but strawberry rhubarb pie is a taste of heaven on earth...which I've been much too long without!

 

 

Rhubarb Coffee Cake
adapted by Liz Acheson from A Collection of the Very Finest Recipes Ever Assembled Into One Cookbook

Cream:
1 1/2 c. sugar
1/2 c. butter
1 egg
1 c. buttermilk (or 1 c. milk plus 2 t. lemon juice)
1 t. vanilla

Add:
2 c. flour
1 t. baking soda
1/2 t. salt

Fold in:
3 c. chopped rhubarb

Pour in greased and floured 13x9 pan.

Top with crumbly mixture of:
1/2 c. brown sugar
1/4 c. butter
1 t. cinnamon
1/2 c. oatmeal

Bake 35 to 45 minutes at 350 (until toothpick comes out clean).

 

 

Rhubarb Butter Crunch
from The Madison County Cookbook

Combine and place in a greased 8x8 pan:
3. c. diced rhubarb
1 c. sugar
3 T. flour

Blend with pastry cutter and sprinkle over rhubarb mixture:
1 c. brown sugar
1 c. oatmeal
1 1/2 c. flour
1 c. butter

Bake at 375 for 40 minutes.

 

 

Easy Rhubarb Dessert
from The Madison County Cookbook

4 c. chopped rhubarb
1 c. sugar
1 box white cake mix
1 (3 oz.) box strawberry gelatin
1 c. water
1/3 c. butter (melted)

Placed ingredients in a 13x9 pan in the order given.  The cake mix and gelatin goes on dry.  Water and butter on top.  Bake at 350 for 45 to 60 minutes.