Rhubarb lovers have been paying careful attention to the newest growth of their rhubarb plants.
Some rhubarb is ready to be turned into a variety of desserts. And throughout the spring and summer, rhubarb stalks may be harvested over and over, prepared and frozen for winter enjoyment.
This week’s recipes come from well-used favourite cookbooks.
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Rhubarb Crisp
- 1/3 cup butter or margarine
- 1 1/4 cups brown sugar
- 1/3 cup flour
- 2/3 cup rolled oats
- 1/4 tsp. cinnamon
- 3 1/2 cups sliced fresh rhubarb
- 1/3 cup granulated sugar
Preheat oven to 375 degrees F.
Cream together butter and brown sugar. Add flour, rolled oats and cinnamon and mix until crumbly.
Arrange rhubarb in a greased baking dish. Sprinkle on granulated sugar. Take crumb mixture and sprinkle on top of the rhubarb and sugar.
Bake for 30-40 minutes until rhubarb mixture bubbles. If crumbs start to brown too much, lightly place a piece of foil over the top of the dish. Serve warm with ice cream.
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Rhubarb Coffee Cake
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 2 cups chopped fresh rhubarb
Topping:
- 1/4 cup butter
- 1 cup brown sugar
- 1 tsp. cinnamon
Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
Cream butter, sugar and eggs. Mix in dry ingredients. Add buttermilk and mix until any lumps are removed. Stir in rhubarb. Pour into the greased pan.
To make the topping, mix together the butter, sugar and cinnamon until crumbly. Sprinkle evenly over the rhubarb batter.
Bake for about 45 minutes until rhubarb mixture begins to bubble and rhubarb is soft.
• • •
Rhubarb Custard Pie
- pastry for a 2 crust, 9 inch pie
- 1 1/2 cups granulated sugar
- 2 tbsps. flour
- 1 tsp. grated orange rind
- 3 large eggs, beaten
- 4 cups rhubarb, cut into 1/2 inch pieces
- 2 tbsps. butter
Combine sugar, flour and orange rind. Stir through the rhubarb. Beat the eggs and pour into the rhubarb and mix to coat. Pour onto the bottom pie crust. Dot with the butter.
Arrange top crust over the filling. Flute and seal the edges. Cut vents in top. Sprinkle lightly with sugar, if desired.
Bake at 425 degrees F for 40-50 minutes and crust is golden brown.
Note: place filled pie plate on a cookie sheet to cook to avoid juice leaking out into oven.
Joyce Walter can be reached at ronjoy@sasktel.net
