Recipes from the Past

RHUBARB CRUNCH

Mix until crumbly:

  • 2 c. flour
  • 1 c. melted margarine
  • Dash of salt
  • 2 c. brown sugar
  • 1 1/2 c. oatmeal

Boil: 

  • 6 c. rhubarb
  • 1 1/2 c. water
  • 1 1/2 c. sugar
  • 1 Tbsp. cornstarch (may need more with a little water)
  • 1 tsp. vanilla

Mix until crumbly: flour, salt, oatmeal, margarine, brown sugar. Put half of the mix on the bottom of 13-by-9-inch cake pan. Boil rhubarb, water and sugar; add cornstarch and vanilla. Boil until it thickens. Pour on top of mix already in the pan. Put rest of crumbly mixture on top. Bake at 350° for 40 to 45 minutes. Optional: Sprinkle small box of strawberry Jello over rhubarb mix.

RHUBARB DESSERT

  • 6 c. rhubarb, diced
  • 1 c. buttermilk
  • 1 1/2 c. sugar
  • 1 1/2 c. flour
  • 4 Tbsp. margarine
  • 1 tsp. soda
  • 2 eggs
  • 1 tsp. baking powder
  • 1 c. sugar
  • 1/4 tsp. salt
  • 1/2 c. oil
  • 1 tsp. vanilla

Place rhubarb in greased 13-by-9-inch pan. Cover with 1 1/2 cups sugar, dot with margarine. Mix together ingredients. Pour over rhubarb mixture. Bake in 350° oven for 40 to 45 minutes. Serve with whipped topping or ice cream.

RHUBARB DESSERT

  • 1 1/2 c. flour
  • 6 Tbsp. powdered sugar
  • 3/4 c. margarine

Mix and press into 13-by-9-inch pan. Bake 15 to 20 minutes at 350°. Cool.

  • 4 c. rhubarb, cooked
  • 1/2 c. water
  • 1 c. sugar
  • 3 Tbsp. cornstarch
  • Cool before pouring on the crust.
  • 1 pt. cream, whipped
  • 1 c. miniature marshmallows
  • 2 Tbsp. sugar

Pour over rhubarb. Mix and pour two packages of instant vanilla pudding over whipped cream.

RHUBARB UPSIDE DOWN CAKE

  • 5 c. cut up rhubarb
  • 1 pkg. yellow cake mix and ingredients for cake mix per directions
  • 1 1/2 c. sugar
  • 1 (3 oz.) pkg. strawberry Jello
  • 3 c. miniature marshmallows

Butter a 13-by-9-inch pan, then spread the chopped rhubarb evenly in pan. Sprinkle on top of rhubarb in this order: sugar, Jello, and miniature marshmallows. Mix the cake mix with ingredients according to directions, then pour over the above. Bake at 350° until done (30 to 35 minutes or longer). Serve warm or cool with whipped cream.

RHUBARB PIE DESSERT

  • 1 c. flour
  • 6 Tbsp. powdered sugar
  • 1/2 c. butter

Pat into 13-by-9-inch pan and bake until lightly browned. Cook until done.

  • 6 c. rhubarb
  • 2 1/2 c. sugar
  • Beat well:
  • 5 eggs yolks
  • 2 Tbsp. flour

Add one cup milk and add this to rhubarb and cook until thick. Beat five eggs whites until stiff.

Add:

  • 4 Tbsp. sugar
  • 2 tsp. cornstarch

Pour over rhubarb and bake until lightly browned in moderate oven at 350°.

RHUBARB UPSIDE-DOWN CAKE

  • 1 yellow cake mix
  • 1 1/2 c. sugar
  • 1 pint whipped cream or half-&-half
  • 4 c. rhubarb, chopped
  • Prepare cake as directed. Pour into greased 13-by-9-inch pan. Mix rhubarb and sugar together.  Sprinkle over cake batter. Pour over all the pint of cream or half-&-half. Note: Will be soupy before baking but will all settle to the bottom. Bake at 350° for 40 to 45 minutes. Test when done. Serve with whipped cream.

RHUBARB DREAM BARS

  • 2 c. flour
  • 1 c. butter
  • 3/4 c. powdered sugar

Mix well and press into an 11-by-15-inch cookie sheet. Bake at 350° for 15 minutes or until very light tan. While baking, combine four eggs, 1 1/2 cups sugar, 1/2 cup flour and 1/2 teaspoon salt. Beat together well. Fold in four cups thinly sliced fresh rhubarb. Spread on hot crust and return to oven and bake 40 to 45 minutes at 350°. Cook and cut into bars.

RHUBARB CAKE

  • 1 1/2 c. sugar
  • 1 c. milk (add 2 tsp. vinegar)
  • 1/2 c. butter or margarine
  • 1 egg, beaten
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 2 c. diced rhubarb
  • 2 c. flour
  • Pinch of salt

Topping:

  • 1 c. rhubarb
  • 1/2 c. brown sugar
  • 1 Tbsp. cinnamon

Cream sugar and butter, add eggs, vanilla and salt. Mix  baking soda with milk. Add milk mixture, flour and rhubarb, mix well. Pour into 13-by-9-inch pan. Mix topping and sprinkle over the batter in pan. Bake at 350° for 45 to 50 minutes.

RHUBARB CUSTARD BARS

  • 2 c. all-purpose flour
  • 1/4 c. sugar
  • 1 c. cold butter

Filling: 

  • 2 c. sugar
  • 7 Tbsp. all-purpose flour
  • 1 c. whipped cream
  • 5 c. finely chopped fresh or frozen rhubarb, thawed and drained
  • 3 eggs, beaten

Topping:

  • 2 (3 oz.) pkgs. cream cheese, softened
  • 1/2 c. sugar
  • 1 c. whipping cream, whipped
  • 1/2 tsp. vanilla extract

In a bowl, combine the flour and sugar, cut in butter until mixture resembles coarse crumbs. Press into a greased 13-by-9-inch baking pan. Bake at 350° for 10 minutes. Meanwhile, for filling: Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350° for 40 to 45 minutes or until custard is set. Cool. For topping: Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.