marsha-tbay
Well-known member
Here are some rhubarb recipes for those who have too much rhubarb. These were given by Amy in a vegetarian group.
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.
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.