Posts tagged ‘rhubarb’

August 15, 2010

Rhubarb Pie

Kate Hendricks

  • 3 ½ c. rhubarb cut in ½” lengths
  • 1 ½ tbsp. quick cooking tapioca or 2 tbsp. flour
  • 1/8 tsp. salt
  • 1 c. sugar
  • 1 egg
  • pastry

Mix tapioca, sugar, salt, and egg which has been slightly beaten. Pour over rhubarb and mix. Pour mixture into pie pan lined with pastry. Put on top crust. Bake at 450 for 15 min, then 350 for about 30 more minutes.

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August 15, 2010

Springtime Roly-Poly

  • 1 c. sugar
  • 2 c. water
  • 2 ¾ c. flour
  • 4 ½ tsp. baking powder
  • 1 ½ tsp. salt
  • 2/3 c. shortening
  • 1 c. milk
  • 2 c. rhubarb (1/2” pieces)
  • 1 c. sliced fresh strawberries
  • 1/3 c. sugar
  • ½ tsp. cinnamon
  • 1 tbsp. butter

Combine sugar and water in 9×13” pan and peace over low heat to dissolve sugar. Measure flour, add baking powder and salt. Cut in shortening. Add milk, stirring with fork till all is moistened. Knead gently on board for 20 seconds. Roll out to rectangle. Spread with rhubarb and strawberries. Sprinkle white sugar and cinnamon, dot with butter. Roll ups, cut in 1” slices. Place in pan. Bake at 450 for 25-30 mins. Serve warm with cream.

August 14, 2010

No-Fat Rhubarb Coffee Cake

“Rhubarb Season Returns,” The Morning Star Weds May 7, 2008

  • 2 c. cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. firmly packed light brown sugar, plus 2 tbsp.
  • 1 egg
  • 1 c. plain low fat yogurt
  • ½ c. applesauce
  • 1 tsp. vanilla
  • 3 c. uncooked rhubarb, coarsely chopped

Sift the flour, baking powder, baking soda and salt into a large bowl. In a separate bowl, mix the egg and 1 c. of sugar. When well-mixed, add the yogurt, applesauce and vanilla. Stir into the flour mixture until well-blended, then add the chopped rhubarb and mix well. Turn into a 9-inch square pan that is greased or sprayed with non-stick spray. Sprinkle top with remaining sugar. Bake at 350 F for 30-35 mins until cake tests done in the centre.

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August 14, 2010

“Grandma’s Rhubarb Pie”

“Rhubarb Season Returns,” The Morning Star Weds May 7, 2008

  • 1 10-inch pie shell
  • 3 eggs
  • 1 c. sugar
  • 2 rounded tbsp. all-purpose flour
  • pinch of salt
  • ½ tsp. vanilla extract
  • 2 c. thinly-sliced rhubarb

Place eggs into bowl and beat with electric beaters until light and foamy. Mix sugar, flour and salt together. Add gradually to eggs, beating constantly. Add vanilla and mix well. Add rhubarb and stir together. Pour into pie shall. Use the back of a spoon if necessary to pack rhubarb to the bottom of shell. Custard mixture should completely cover all rhubarb. Place in preheated 400 degree F oven for 15 minutes, or until golden brown. Lower heat to 325 F and continue baking for 30 mins. Delicious warm. Makes 1 large pie.

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August 12, 2010

Rhubarb Coffee Cake

Vernon News

  • 1 c. coarsely chopped pecans
  • ½ c. firmly packed brown sugar
  • 1 tsp. cinnamon
  • 2 1/3 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ c. margarine, softened
  • 1 ½ c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 4 c. rhubarb, cut in ½” pieces or 1 (20 oz.) pkg. frozen
  • 1 c. sour cream

Preheat oven to 350. Grease a 10” bundt pan and set aside. In medium bowl, combine pecans, brown sugar and cinnamon until mixed. In large bowl sift flour, baking powder, soda and salt. Cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir flour mixture into butter mixture until smooth. Fold in rhubarb and sour cream. Sprinkle one third of the nut mixture evenly over prepared pan. Spread half of the batter over nut mixture. Sprinkle with remaining nut mixture; then spread with remaining batter. Bake 50-55 mins. or until cake tester inserted near centre comes out clean. Cool in pan on wire rack 10 minutes. Then invert cake into rack and cool complete. Makes 10 servings.

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August 12, 2010

Rhubarb Torte

Eva Neufeld

  • ¼ lb. butter
  • 1 c. sugar
  • 2 eggs
  • 1 ¾ c. flour
  • 2 tbsp. baking powder
  • fresh rhubarb
  • For topping: 2 tsp. sugar and nutmeg

Melt butter and beat with sugar. Add eggs, one at a time, and beat well. Gradually add flour and baking powder. Turn batter into greased round pan. Cut rhubarb into 1” pieces and set on end into cake, covering all batter closely. Sprinkle with topping lightly. Bake at 350 for 1 hour or till done. Remove from oven and cover with sauce!

For sauce: Cream ¼ pound butter with 1 c. sugar. Add 2 eggs. Beat after each addition. Return cake to oven and bake 25 mins at 325 until custard is set and golden brown.

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