RHUBARB RECIPES 2010-WEEK I - 5/18/2010
INGREDIENTS: ¾ c. sugar, 3 Tbs. cornstarch, ¼ tsp. cinnamon, 1/8 tsp. nutmeg, 1/3 c. cold water, 2-1/2 c. sliced fresh or frozen rhubarb, 3-4 drops food coloring-optional BATTER: 2-1/2 c. flour, ¾ c. sugar, ¾ c. cold butter, Cubed, ½ tsp. each baking powder and baking soda, ½ tsp. salt, 1 egg-lightly beaten, 1 carton (6 oz.) vanilla yogurt, 1 tsp. vanilla TOPPING: 1 egg-beaten, 8 oz. Mascarpone cheese, ¼ c. sugar, ½ c. each chopped pecans and flaked coconut
DIRECTIONS: In large saucepan, combine sugar, cornstarch, cinnamon, nutmeg and water until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring, if desired. Set aside. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 c. for topping. Add the baking powder, baking soda and salt to remaining crumb mixture. In a small bowl, combine the egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9-in. springform pan. Combine the egg, Mascarpone cheese and sugar; spoon over batter. Tip with rhubarb mixture. Add pecans and coconut to reserved crumb mixture; sprinkle over top. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
INGREDIENTS: 1 egg, 1-1/4 c. brown sugar, 1 c. buttermilk, ½ c. oil, 2 tsp. vanilla, 2-1/2 c. flour, 1 tsp. baking soda, 1 tsp. baking powder, ½ tsp. salt, 1-1/2 c. rhubarb, ½ c. walnuts TOPPING: 1/3 c. sugar, 1 tsp. cinnamon, 1 tsp. butter-melted
DIRECTIONS: In mixing bowl, beat egg. Add brown sugar, buttermilk, oil, and vanilla; Beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups ¾’s full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean.
INGREDIENTS: 1 c. sugar-divided, ½ c. water, 6 c. rhubarb, 2 Tbs. flour, 2 Tbs. butter, ½ c. slivered almonds-toasted TOPPING: 1 c. flour, 2 Tbs. sugar, 1-1/2 tsp. baking powder, ¼ tsp. salt, ¼ c. cold butter, 1 3egg, ¼ c. milk
DIRECTIONS: In large saucepan, bring ½ c. sugar and water to boil. Add the rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally. In a bowl, combine dry ingredients; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into a 2 quart shallow baking dish. Drop topping into six mounds over the rhubarb mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. Serve warm.
INGREDIENTS: 3 c. chopped rhubarb, 1 c. sugar, 3 Tbs. flour, ½ tsp. finely grated orange peel, 1/8 tsp. salt, 1 9-inch double pie crust, 2 Tbs. butter
DIRECTIONS: Preheat oven to 400 degrees. In a large bowl, combine rhubarb, sugar, flour, orange peel and salt. Pour into unbaked pie shell and dot with butter. Top with lattice crust. Bake for 40 to 50 minutes or until bubbly and crust is lightly browned. *To make lattice crust, cut a rolled crust, cut a rolled crust into 1-inch strips; lay half of strips parallel to each other over top of filling. Lay remaining strips across first strips in an angle; seal and flute if desired.