Recipes from the past



1 – 9” unbaked pie shell

2 egg yolks, beaten

1 c. sour cream

1 tsp. cinnamon

4 Tbsp. sugar

1 1/2 c. cut-up rhubarb

1 c. sugar

1 Tbsp. flour

Dash of salt

2 egg whites

Line pie pan with pastry. Put in cut up rhubarb. Beat egg yolks and add 1 cup sugar, sour cream, flour, cinnamon and salt. Mix well. Pour over rhubarb. Bake at 400° for 10 minutes, and then reduce heat to 350°. Bake 40 to 50 minutes longer. Remove from oven. Beat egg whites until stiff and add remaining sugar gradually, beating to make a stiff meringue. Cover pie with meringue and brown in the oven.




2 Tbsp. sugar

1 tsp. vanilla

1 c. flour

4 c. finely cut rhubarb

1/4 tsp. salt

1 – 3 oz. pkg. strawberry gelatin

1 tsp. baking powder

2 Tbsp. butter

1 c. sugar

2 Tbsp. milk

1/2 c. flour

1/4 c. butter

Mix 2 tablespoons sugar, 1 cup flour, salt, baking powder, two tablespoons butter, milk and vanilla. Pat into 9×9 pan. Combine rhubarb and gelatin. Pour over top of crust. Combine one cup sugar, 1/2 cup flour and 1/4 cup butter. Sprinkle this over rhubarb mixture and bake at 375° for 30 minutes, until nice and bubbly.




20 graham crackers, crushed fine

1/4 c. melted butter

1/2 c. sugar

4 c. rhubarb

2 c. sugar

1 small package strawberry gelatin

2 c. mini marshmallows

1 c. cream, whipped

Prepare graham crust. Press into 9-inch x 13-inch pan, reserving about 1/2 cup of the mixture. Mix four cups rhubarb with two cups sugar and let stand until juice forms. Then cook until tender, about 10 minutes. Gradually add strawberry gelatin to rhubarb, stirring until dissolved. Add marshmallows while mixture is still warm. Cool until it starts to set. Then add whipped cream. Pour mixture into graham crust, sprinkling reserved crumb mixture over top. Chill until serving time.




2 c. crushed graham crackers

8 oz. carton Cool Whip

1/4 c. butter or margarine

1 1/2 c. mini marshmallows

4 c. chopped rhubarb

1 c. sugar

3 1/2 instant pkg. vanilla instant pudding

2 Tbsp. corn starch

1 1/2 c. water

Melt butter and mix with cracker crumbs. Press 3/4 of crust in 9-inch by 12-inch pan. Refrigerate. Combine rhubarb, sugar, water and corn starch. Boil on top of stove until it thickens. Cool and spread over crust. Mix marshmallows in Cool Whip. Spoon over rhubarb. Mix pudding as directions on box and spread over cream mixture. Sprinkle rest of graham crackers over top. Refrigerate overnight or make early in the morning to serve in the evening.




3 c. diced rhubarb

1 c. quick-cooking oats

1 c. white sugar

1 1/2 c. all-purpose flour

3 Tbsp. all-purpose flour

1 c. butter

1 c. packed light brown sugar

Preheat oven to 375°. Lighting grease a 9-inch by 13-inch baking dish. In a large mixing bowl, combine rhubarb, white sugar and three tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl, combine brown sugar, oats and 1 1/2 cups flour. Stir well, then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold.




2 c. chopped rhubarb

1 Tbsp. flour

2 egg yolks

4 Tbsp. water

1 c. sugar

1 tsp. vanilla

Cover rhubarb with hot water, let stand five minutes; drain. Beat egg yolks, sugar, flour and water. Mix in rhubarb and boil until tender, stirring consistently. When thick, add vanilla. Pour into baked pie shell. Beat two egg whites until stiff, fold in 1/2 c. sugar and bake until browned.




1 1/2 c. brown sugar

2 1/2 c. flour

1/2 oil

1 tsp. salt

1 egg

1 tsp. vanilla

1 c. sour milk

1 1/2 c. diced rhubarb

1 tsp. soda

1/2 c. chopped nuts

Combine first seven ingredients, stir in rhubarb and nuts. Mix well; pour into two greased loaf pans. Mixed 1/2 cup sugar and 1 tablespoon melted butter. Mix and spread over batter in loaf pans. Bake at 325° for one hour or at 350° for 40 minutes.




1 box white cake mix

3 c. mini marshmallows

4 c. cut up rhubarb

2/3 c. brown sugar

Make cake as directed. Put rhubarb, marshmallows and brown sugar on bottom of greased 9-inch by 13-inch pan. pour cake batter over rhubarb. Bake at 350° for one hour.


Graduation party recipes sought

The Record seeks recipes from local readers. Send your favorites to Recipes, c/o Morrison County Record, 216 First St. S.E., Little Falls, MN 56345 or e-mail Please include your name and city of residence. Hard to believe, but graduation day is fast approaching, so this week we are seeking your favorite graduation party recipes.