CRUST:
1 c. sifted flour
5 T. powdered sugar
1/2 c. butter
Press mixture into 9×13
ungreased pan. Bake for 15
min at 350.
TOPPING:
2 beaten eggs
1-1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
2 cups finely chopped
rhubarb
Spoon onto crust and bake
for 35 minutes at 350.
Ingredients:
5 c. rhubarb
1 box of red jello (6 oz.)
3 c. sugar
Mix and dissolve rhubarb and sugar, then boil until mushy. Dissolve 1 pkg of strawberry flavored jello in this and stir well. Seal immediately.
10 cups of rhubarb = 9 jars, 1/2 pt.
1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker® SuperMoist® yellow or French vanilla cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.
1 cup flour
1/3 cup powdered sugar
1/3 cup butter or margarine
1 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 eggs, slightly beaten
3 cups frozen or fresh rhubarb, sliced
Streusel:
3/4 cup flour
1/2 cup sugar
1/3 cup butter
Preheat oven to 350 degrees. Combine 1 cup flour, powdered sugar and 1/3 cup margarine (food processor may be used). Press in bottom of 7 x 11-inch or 9 x 9-inch cake pan. Bake for 15 minutes. Meanwhile, combine 1 cup sugar, 1/3 cup flour, salt, eggs and rhubarb in a medium bowl; mix well and pour over crust. Make a streusel topping by combining 3/4 cup flour and 1/2 cup sugar and cutting in butter using a fork until crumbly. Sprinkle over rhubarb mixture and bake 45 minutes or until streusel is light brown.
1 1/2 cup flour, un-sifted
1 1/2 cup old-fashioned rolled oats
1 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup butter, softened
3 cups rhubarb sauce (recipe follow), thickened
1/4 cup walnuts, chopped
Heat oven to 375 degrees. Lightly grease 13 x 9″ pan. Combine first 5 ingredients. Add butter, stir with fork until mixture resembles coarse crumbs. Press half of crumb mixture into bottom of pan. Spread rhubarb sauce evenly onto crumb layer. Top with remaining crumbs and chopped walnuts. Bake 25 to 30 minutes or until top is golden brown and rhubarb is bubbly. Cool to room temperature before cutting.
2 tablespoons soft butter
3/4 cup light brown sugar
1 teaspoon vanilla
1 egg
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
2 cups chopped rhubarb
Toppings:
About 6 lumps sugar
1/2 teaspoon mace
In a bowl beat together the butter, brown sugar, vanilla, and egg. Mix the flour, baking powder, and salt in the top of a sifter, set over the butter-mixture bowl, then sift into the bowl alternately with the sour cream. Blend well, then fold in the rhubarb. Spread the batter into a greased 8-inch square pan. Crush the sugar lumps and mix with the mace. Sprinkle over the top of the batter and bake in a preheated 350 degrees f oven for 45 minutes.
1 package (18-1/4 ounces) yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup whipping cream
Whipped cream and fresh mint, optional
Prepare cake batter according to package directions. Pour into a greased 13-inch x 9-inch x 2-inch baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 degrees for 40 to45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
1/4 cup butter
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar, packed
1 egg, slightly beaten
3/4 cup milk
6 cups thinly sliced washed rhubarb
1 3 ounce package strawberry gelatin dessert mix
===topping===
6 tablespoons butter
1 1/2 cups sugar
1/2 cup flour
Cut butter into flour, baking powder, salt and brown sugar as for pie crust. Add egg and milk; mix well. Spread into a 13-in.x 9-in.x 2-in. Baking pan( mixture will be moist). . Top with rhubarb. Sprinkle powdered gelatin mix over rhubarb. Combine topping ingredients like pie crust; sprinkle over the top. Bake at 350 for 60 minutes. Serve warm or cool.
2 tablespoons corn starch
1/4 cup water
1 1/2 cups sugar
1 teaspoon vanilla
Few drops red food coloring
3 cups rhubarb, cut up
Topping:
1 1/2 cups quick oats
1 cup brown sugar
1 cup shortening
1 1/2 cups flour
1 teaspoon baking soda
1/2 cup nuts, chopped, optional
Dissolve corn starch in water; add remaining ingredients and cook until thick. Cool and set aside. Meanwhile, mix all topping ingredients until crumbly. Place 3/4 of this mixture in a 9 x 13 pan. Pour cooled, cooked rhubarb mixture on top and cover with remainder of crumb mixture. Bake at 375 degrees for 30 to 35 minutes. Cut into squares when cooled.
5 cups rhubarb, diced
1 cup sugar
1 packet cake mix, white
3 ounces raspberry gelatin
3 cups marshmallows, miniature
2 eggs
Water as needed for mix
Arrange rhubarb in bottom of 9 x 13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350 degrees for 50-55 minutes. Serve warm with whipped cream.
