RhubarbRecipes

Rhubarb Custard Meringue Dessert

1st Layer:
Crumble these ingredients together and press in a 9� x 13� pan. Bake 10 minutes at 350 degrees.
� cup butter
2 cups flour
2 tbs. sugar.
2nd Layer:
Mix these ingredients and pour on baked crust. Then bake 45 minutes or until firm at 350 degrees.
5 cups rhubarb chopped small
6 egg yolks
2 cups sugar
4 tbs. Flour
1 cup cream or half & half
3rd Layer:
Beat on high speed egg whites until foamy. While you continue beating, add sugar one tbs. at a time, until meringue will form stiff peaks. Add vanilla. Spread on baked custard. Bake 10 to 15 minutes more until lightly browned.
6 egg whites
12 Tbs. Sugar
2 tsp. vanilla

Easy Rhubarb Cake
1/2 cup shortening or butter
1 1/2 cup sugar 1 egg
1 1/2 t. salt
1 t. baking soda
1 cup buttermilk
(or 1 cup milk and 1 tbs. vinegar)
2 cups flour
3 cups rhubarb, cut up
Topping
1 t. cinnamon
1/2 cup sugar
1/2 cups nuts

Cream shortening and sugar until fluffy. Add egg and salt. Add flour and milk alternately. Add rhubarb. Put in a greased 9"x13" pan and sprinkle with topping mixture. Bake at 350 degrees for 55 to 60 minutes.

Rhubarb Upside-Down Cake

2/3 cup boiling water
� cup rolled oats
2 tbsp. butter or margarine
1/3 cup sugar
2 cups diced rhubarb
1 cup flour
1/2 t. cinnamon
1/4 tsp. salt
� tsp. baking soda
1 tsp. baking powder
2/3 cup sugar
� cup packed brown sugar
� cup oil
1 egg

In a medium bowl pour the boiling water over the rolled oats; cover and let stand for 20 minutes. Meanwhile, place butter in an 8x8x2 inch baking pan and heat in a 350 degree oven about 2 minutes or until melted; stir in the 1/3 cup granulated sugar, sprinkle the rhubarb over the sugar, set aside.
In a medium bowl stir together the flour, baking powder, soda, cinnamon, salt; set aside. In a large mixing bowl, combine 2/3 cup of sugar, brown sugar, oil and egg; beat until combined. Add the oat mixture, beating just until combined.
Carefully pour the cake Batter atop the rhubarb mixture. Bake in a 350 degree oven about 50 minutes or till a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife along sides of the pan to loosen cake; invert onto a serving plate. Serve warm. Makes 9 servings. (Can be doubled and cooked in a 9x13 inch pan.)