Thursday, May 13, 2010

Rhubarb Recipes (not gluten free)


With my offer to give away some rhubarb from my garden tonight I thought I would post a couple of REALLY good rhubarb recipes. I am sad I cannot eat them this year but my body will thank me in the long run. Besides these recipes not being gluten free it takes a lot of sugar for rhubarb to not be too sour (unless you are my husband and eat it straight from the garden) But - if you can eat them - it is totally worth the sugar in this case!!

This first recipe for Rhubarb Crunch is awesome! It is a family favorite. When I make this and any of my nieces and nephews are around I can count on it not lasting to long. If they are going to be around I double it because it only makes a 9x9 pan. Ok - enough of the chatter. It is actually my sister's recipe but I checked her blog and she hasn't posted it so here goes: (and don't forget to have some vanilla ice cream on hand when it comes out of the oven!!)



Rhubarb Crunch

Crumb Topping

1 cup sifted flour

3/4 cup rolled oats

1 cup brown sugar, packed

1/2 cup melted butter

1 tsp cinnamon


Fruit Mixture:

4 cups diced rhubarb

1 cup sugar

2 Tbsp cornstarch

1 cup water

1 tsp vanilla

Mix crumb topping together and press half the mixture into a 9x9 inch greased layer pan. Cover bottom layer with rhubarb. Combine sugar, cornstarch, water, and vanilla in small saucepan. Cook, stirring, until thick and clear. Pour over rhubarb. Top with remaining crumb topping. Bake at 350 (325 for glass pan) for 1 hour. Cut in squares and serve warm, plain or with whipped cream or ice cream! Makes 8 servings.


This next recipe is from my sister's mother-in-law and she says even rhubarb haters will like this one!

Rhubarb Cake

1/2 cup margarine

1 1/2 cups brown sugar

1 egg, beaten

1 cup buttermilk

1 tsp soda

1/2 tsp salt

2 cups flour

1 1/2 cups rhubarb, sliced

1 tsp vanilla



Topping:

1/2 cup chopped nuts

1/2 cup granulated sugar

1 tsp cinnamon

1 tbsp butter

Cream together margarine, brown sugar and egg. Combine buttermilk, soda and salt in 2cup measure. Add flour alternately with buttermilk to sugar mixture. Mix in rhubarb and vanilla. Pour into greased and floured pan (9x13 inches) Combine topping ingredients together and sprinkle on top of cake. Bake at 350 (325 for glass pan) for 40 minutes.

For apple cake, substitute 2 cups apples and only 1 cup brown sugar.

2 comments:

Marian said...

mmmmm, yum....you had to remind me!! :) Seems we could tweak these - we'll have to work on them!! :)

Erin said...

MMM! I love rhubarb! have you tried it with apples to make applesauce? D-lish! especially warm! you might not be giving it away! :) but if you have any extra I would be happy to take it off your hands :)