Tangy, tasty ideas



1 c. flour

1 tsp. baking powder

1 tsp. salt

1 egg

1/2 c. margarine

1 Tbsp. milk

2 c. cut-up rhubarb

1/4 c. butter

1 (3 oz.) pkg. strawberry gelatin

1 c. sugar

1/2 c. flour

Mix together flour, baking powder, salt, egg, margarine and milk. Pat into a 9-inch by 9-inch baking pan. Cover with rhubarb and gelatin. Mix butter, sugar and 1/2 cup flour, place on top of rhubarb. Bake at 350° until, about 45 minutes. (from Audrey Tholl, Motley)





2 c. flour

2 c. brown sugar

1 c. butter

1 1/2 c. oatmeal

2 tsp. cinnamon

4 c. rhubarb, diced


2 c. sugar

4 Tbsp. cornstarch

2 tsp. vanilla

2 c. water

1 (3.4 oz.) red gelatin

Mix crust ingredients together. Press half in a 9-inch by 13-inch pan. Add rhubarb. Mix filling ingredients. Heat filling over medium-high heat until thick and clear. Add gelatin. Pour over rhubarb. Top with remaining crust. Bake at 350° for 40-45 minutes.




2 c. crushed graham crackers

1/2 c. water

4 c. chopped rhubarb

1/4 c. butter

1 (8 oz.) carton whipped topping

1 c. sugar

2 Tbsp. cornstarch

1 1/2 c. mini marshmallows

1 (3.4 oz.) pkg. instant vanilla pudding

Melt butter and mix with crumbs. Press 3/4 of the mixture in a 9-inch by 11-inch pan and refrigerate. Combine rhubarb, sugar, water, cornstarch and boil on top of stove until thickened. Cool and spread over crust. Mix marshmallows in whipped topping and spoon over rhubarb. Mix pudding as directed on package Spread over marshmallow mixture. Sprinkle rest of crumbs over top. Refrigerate overnight or all day before serving. Serves 12.




1 1/2 c. packed brown sugar

2/3 c. vegetable oil

1 egg

1 tsp. vanilla extract

2 1/2 c. all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 c. milk

1 1/2 c. finely chopped rhubarb

1/2 c. sliced almonds


1/3 c. sugar

1/4 c. sliced almonds

1 Tbsp. butter or margarine, melted

In mixing bowl beat sugar, oil, egg and vanilla until smooth. Combine flour, salt and soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-inch round pans. For topping, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until wooden pick inserted near center comes out clean.




10 c. cut-up rhubarb

10 cut-up prunes

4 c. sugar

Cover rhubarb with water and soak overnight. Drain. In heavy kettle combine rhubarb, sugar and prunes. Cook on low heat until thick. Freezes well.




1/2 c. shortening

1 1/2 c. brown sugar

1 egg

1 c. sour milk

1/2 tsp. salt

1 tsp. vanilla

1 tsp. baking soda

2 c. flour

2 c. cut-up rhubarb

Beat shortening, sugar and egg. Add rest of ingredients. Use a 9-inch x 13-inch baking pan. Sprinkle on top 1/4 cup sugar and cinnamon. Bake at 350° for 35-45 minutes. (from Aunt Edythe)




1 1/4 to 1 1/2 c. sugar

1/4 tsp. salt

3 Tbsp. quick-cooking tapioca

1/4 tsp. nutmeg

2 c. sliced fresh strawberries

Unbaked pie shell

3 c. rhubarb cut in 1/2” pieces

1 Tbsp. butter or margarine


2 c. sifted flour

1/4 tsp. cream of tartar

6 Tbsp. sugar

1/4 tsp. salt

1/2 tsp. flavoring (vanilla, almond)

3 egg whites

In large mixing bowl stir together sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries, toss gently to coat fruit. Let fruit mixture stand for 15 minutes. Roll out pastry. Pour fruit mixture into pie shell. Dot with butter. Bake in 375° oven for about 40 minutes. For topping, beat egg whites, add cream of tartar and salt. Add sugar gradually. Beat until stiff. Cover pie with this topping, put back in oven for about 10 minutes or until golden brown.





3 eggs

1 c. corn oil

2 c. brown sugar, packed

2 tsp. vanilla extract

2 1/2 c. fresh rhubarb, finely chopped

1/2 c. chopped walnuts

2 tsp. baking soda

3 c. all-purpose flour

1/2 tsp. baking powder

3/4 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. allspice

In large bowl beat eggs, oil, sugar and vanilla until thick and foamy. Stir in rhubarb and nuts. Mix remaining ingredients in another bowl; stir into creamed mixture until well-blended. Spoon batter into two 9-inch by 5-inch greased loaf pans. Bake about 60 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 10 minutes. Remove and cool on rack. Wrap in plastic food wrap and store in refrigerator.