INGREDIENTS: ½ c. shortening, 1 egg, 1 tsp. baking soda, 1 c. sour cream (8 oz.) 1-½ c. brown sugar, 2 c. flour, ½ tsp. salt, 2 c. diced rhubarb TOPPING: ½ c. brown sugar, 1 Tbs. butter-melted, 1 tsp. cinnamon, ½ c. chopped walnuts
DIRECTIONS: In mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Put into two greased 8-in. square pans. Combine the topping ingredients, sprinkle over batter. Bake @ 350° for 40-45 minutes or until checks done. Cool on wire racks.
RHUBARB UPSIDE DOWN CAKE
INGREDIENTS: 5 c. chopped fresh rhubarb, 1 c. white sugar, 3 c. miniature marshmallows, 1 (3 oz.) pkg. strawberry flavored Jell-O, 1 yellow cake mix
DIRECTIONS: Preheat oven to 350°. Grease 9x13” pan. In large bowl, stir together the rhubarb, sugar, marshmallows and dry Jell-O. Pour into the bottom of prepared pan and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan. Bake for 1 hour in preheated oven, until checks checks done. Run knife around the outer edge of the cake to loosen; turn out onto a large serving platter while still hot. Allow the cake to cool before serving.
STRAWBERRY RHUBARB SAUCE
INGREDIENTS: 2-½ c. chopped rhubarb, 1 c. water, ½ c. sugar, 2 Tbs. grated lemon peel, ¼ tsp. salt, 1 c. sliced fresh or frozen unsweetened strawberries, 2 Tbs. lemon juice, ¼ tsp. cinnamon, 3-4 drops red food coloring-optional, angel food cake
DIRECTIONS: In saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake.
RHUBARB STRAWBERRY CRUNCH
INGREDIENTS: 1 c. flour, 1 c. brown sugar, ¾ c. quick-cooking oats, 1 tsp. cinnamon, 1/3 c. butter, 4 c. sliced rhubarb, 1 pint fresh strawberries-halved, 1 c. sugar, 2 Tbs. cornstarch, 1 c. water, 1 tsp. vanilla, vanilla ice cream-optional
DIRECTIONS: In bowl combine first four ingredients; cut in butter until crumbly. Press half into a 9-in. square baking pan. Combine rhubarb & strawberries; spoon over crust. In saucepan, combine sugar & cornstarch. Stir in water & vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake @ 350° for 1 hour. Serve with ice cream, if desired.
RHUBARB CREAM CHEESE DESSERT
INGREDIENTS: CRUST: 1 c. flour, ¼ c. sugar, ½ c. butter RHUBARB LAYER: 3 c. chopped fresh rhubarb, ½ c. sugar, 1 Tbs. flour CREAM LAYER: 12 oz. cream cheese-softened, ½ c. sugar, 2 eggs TOPPING: 8 oz. sour cream, 2 Tbs. sugar, 1 tsp. vanilla
DIRECTIONS: For crust, mix flour, sugar & butter; pat into 9” pie plate. Set aside. For rhubarb layer, combine rhubarb, sugar and flour; toss lightly and pour into crust. Bake @ 375° for 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Bear in eggs one at a time, and then pour over hot rhubarb layer. Bake at 350° for about 30 minutes or until almost set. Combine topping ingredients; spread over hot layers. Chill.
INGREDIENTS: Make crust with the following ingredients & bake for 20” @ 325°: 1-½ c. flour, 3 Tbs. sugar, ¾ c. butter, ½ c. nuts. Mix & pat into 9x13” pan.
DIRECTIONS: Filling: 5-7 c. cut-up rhubarb, 6 beaten egg yolks, 2 c. sugar, 2/3 c. cream, 4 Tbs. flour, 1 orange rind-grated. Pour over crust and bake 40 minutes or until set. Top with meringue from egg whites and 2/3 c. sugar. Sprinkle with coconut. Bake at 400° until brown.
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