#3198 - Rhubarb Cherry Crunch

(by Becky Lynn Mohr - friend)

1 can cherry pie filling
3 cups of rhubarb pieces
1 cup white sugar
3 TBSP flour
Topping: 1 1/2 cups Quaker quick oats; 1 1/2 cups Domino's dark brown sugar (packed); 1/2 cup flour; 3/4 cup butter

Grease a 9 x 13 cake pan. Spread the pie filling on the bottom of the cake pan. Spread the rhubarb pieces evenly over the cherry pie filling. In a small bowl add the white sugar and 3 TBSP flour--stir to mix. Sprinkle the white sugar mixture all over the rhubarb. In a bowl add the brown sugar, oats, 1/2 cup flour and the butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top. Bake at 375 degrees for 35-40 minutes.

#3152 - Rhubarb Mirangue Pie

(by Becky Lynn Mohr - friend)

1 - 9" baked pie crust dough
2 cups small cut rhubarb pieces
1 cup white sugar
3/4 cup Breakstone's sour cream
3 eggs
3 TBSP cornstarch
6 TBSP white sugar
1/8 tsp. salt

In a pot add rhubarb pieces, salt and 1 cup white sugar--add enough water to just cover the rhubarb. Cook/stir over medium heat until rhubarb is tender, then strain off any extra liquid. Cool the strained rhubarb to room temperature. In a bowl add sour cream and cornstarch--stir well. Add 3 egg yolks--stir well. In a saucepan add sour cream mixture and strained rhubarb--cook/stir over medium heat until mixture thickens. Remove from heat and pour the whole mixture into the baked pie crust. In a mixer add 3 egg whites--beat until stiff. Slowly add the 6 TBSP white sugar while beating the egg whites again--beat until stiff. Spread the mirangue mixture evenly over the rhubarb mixture, making sure that there are no empty spaces between the mirangue and the rim of the pie. Wet your index finger, start in the center of the mirangue and make a continuous spiral design in the mirangue. Bake at 375 degrees for 10-15 minutes or until mirangue is lightly browned. Cool completely.

#3088 - Creamy Rhubarb Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines yellow cake mix
3 cups bite sized rhubarb pieces
1 cup white sugar
1 cup cream
1 - 8oz. Cool Whip (thawed)

Prepare cake mix according to box directions--pour batter into a greased 9 x 13 cake pan. Spread the rhubarb pieces evenly over the top of the batter. In a bowl add cream and white sugar--stir to mix. Pour the cream mixture evenly over the rhubarb. Bake at 350 degrees for 35-40 minutes. Cool completely. When serving, serve each piece upside down and top each piece with Cool Whip.

#3074 - Rhubarb Salad

(by Becky Lynn Mohr - friend)

2 cups small rhubarb pieces
1/2 cup white sugar
1 1/2 cups water
1 - 3oz. box strawberry OR raspberry Jell-O

In a saucepan add rhubarb pieces, white sugar and water--cook/stir over medium heat until rhubarb is soft. Remove from heat--add Jell-O powder--stir until dissolved. Pour mixture into a glass serving bowl. Cool to room temperature, then refrigerate until cold.

#2879 - Rhubarb Cobbler

(by Shirley McNevich)

6 cups chopped fresh rhubarb pieces
2 cups flour
1/2 cup white sugar
4 tsp. baking powder
1 tsp. salt
1 cup cold butter (cut into pieces)
1 cup milk
Topping: 2/3 cup white sugar; 1/4 cup cornstarch; 1 1/2 cups boiling water

Grease a 9 x 13 glass baking dish. Spread the rhubarb pieces all over the bottom of the dish. In a bowl add flour, 1/2 cup white sugar, baking powder and salt--stir to mix. Add the cold butter pieces--mix with a pastry blender to make crumbs. Add the milk to the crumb mixture--stir well. Spoon the whole mixture over the rhubarb pieces. In a separate bowl add the 2/3 cup white sugar and cornstarch--stir to mix. Sprinkle the white sugar mixture all over the top of the batter. SLOWLY pour the boiling water evenly over the whole top. Bake at 350 degrees for 40-45 minutes or until rhubarb is tender.

#2340 - Pineapple Rhubarb Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough (or make your own)
2 cups finely cut rhubarb
1 cup drained Dole crushed pineapple
4 TBSP cornstarch
2 eggs
1 1/4 cups white sugar + 3 TBSP white sugar
1 TBSP Domino's dark brown sugar
1 tsp. cinnamon
1/2 cup Baker's angelflake coconut
1/4 cup melted butter

Grease a 9" pie plate, insert the pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add 2 egg yolks--beat with a fork. In a bowl add rhubarb, crushed pineapple, white sugar, 2 beaten egg yolks (save the egg whites for later) and 3 TBSP of the cornstarch--stir until mixed. Spread the mixture into the pie crust. In a separate bowl add cinnamon, brown sugar and 1 TBSP cornstarch--stir until mixed. Sprinkle the cinnamon mixture over the rhubarb mixture. Drizzle the melted butter all over the top of the pie. Bake at 375 degrees for 40 minutes. In a mixer add 2 egg whites and 3 TBSP white sugar--beat until stiff. Spread egg white mixture over the hot pie. Sprinkle the coconut all over the top. Bake at 375 degrees for 10 minutes or until meringue is browned.

#2299 - Rhubarb Muffins

(by Shirley McNevich)

1 1/2 cups rhubarb pieces
1 1/4 cups Domino's dark brown sugar (packed)
1 beaten egg
2 tsp. vanilla
1/2 cup canola oil
1 tsp. baking powder
1/2 cup buttermilk
1 tsp. baking soda
2 1/2 cups flour
1 tsp. salt
Crumbs: 1 TBSP butter (softened); 1/2 cup Domino's dark brown sugar (packed); 1 tsp. cinnamon

Crumb mixture: in a bowl add softened butter, 1/2 cup brown sugar and cinnamon--mix with a pastry blender to make crumbs--set aside. In a bowl add 1 1/4 cups brown sugar, canola oil, beaten egg, vanilla and buttermilk--stir until mixed. In a separate bowl add baking powder, baking soda, salt and flour--stir to mix. Pour flour mixture into buttermilk mixture--stir just until mixed. Add rhubarb pieces--stir just until mixed. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Sprinkle a little of the crumb mixture on top of each muffin. Bake at 400 degrees for 17-20 minutes.

#1784 - Rhubarb Cream Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough
1 1/2 cups chopped rhubarb pieces
4 TBSP flour
2 eggs
1 1/4 cups white sugar
3/4 cup cream (dairy)

Grease a pie plate with Pam--insert pie dough, flute the edges, and spray the inside of the dough with Pam. In a mixer add white sugar and eggs--beat. Add flour--beat. Add cream--beat well. Remove bowl from mixer--add rhubarb pieces--stir. Pour batter into prepared pie dough. Bake at 350 degrees for 45 minutes or until set.

#1699 - Rhubarb Upsidedown Cake

(by Shirley McNevich)

3 TBSP + 1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1lb. (or slightly more) rhubarb (washed)
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup white sugar
1 tsp. vanilla
1/2 cup milk
sliced fresh strawberries

In a 12" non-stick skillet over low heat add 3 TBSP butter--as the butter melts, swirl it around to cover the bottom and the sides of the skillet with melted butter. Sprinkle the brown sugar over the bottom of the skillet--cook/stir until brown sugar starts to melt, then remove skillet from heat. Trim the ends of the rhubarb stalks. Place the rhubarb stalks in rows so they cover the bottom of the skillet (cut them where necessary). In a bowl add flour, baking powder and salt--stir. In a mixer add 3 egg whites--beat until peaks form. Add 1/4 cup white sugar--beat until stiff, then scoop the mixture into a bowl. In a mixer add 1 cup butter and 3/4 cup white sugar--beat. Add 3 egg yolks and vanilla--beat. Slowly add flour mixture--beat. Add milk--beat. Remove bowl from mixer--add beaten egg white mixture and stir with a spoon. Pour batter evenly on top of the rhubarb in the skillet. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate. When serving, add slices fresh strawberries to each piece of cake.

#1454 - Rhubarb Pudding

(by Shirley McNevich)

2 cups rhubarb (washed and cut into bite sized pieces)
1 cup white sugar
2 eggs
1/2 cup milk
1/4 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. lemon zest
dots of butter

In a bowl add eggs--beat with a whisk. Add white sugar--beat. Add milk--beat. Add flour--beat. Add baking powder--beat. Add salt--beat. Add lemon zest--beat. Add rhubarb pieces--stir with a spoon just until mixed. Pour batter into a buttered 9 x 13 cake pan. Dot butter pieces all of the top of the mixture. Bake at 375 degrees for 30-35 minutes. Cool completely. Serve with whipped cream or topping if desired.

#1329 - Rhubarb Spice Cake

(by Shirley McNevich)

1/2 cup butter (softened)
1 1/2 cups Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
2 cups flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 cup buttermilk
2 cups finely chopped fresh rhubarb
Topping: 1/2 cup white sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped pecans; 1 tsp. cinnamon

In a mixer add butter and brown sugar--beat. Add egg and vanilla--beat. Add buttermilk--beat. Add 1 1/2 tsp. cinnamon, baking soda, salt, allspice and cloves--beat. Add flour--beat until smooth. Remove bowl from mixer--add chopped rhubarb--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. In a separate bowl add white sugar, coconut, chopped pecans and 1 tsp. cinnamon--stir with a spoon. Sprinkle the coconut topping evenly over the top of the cake. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#1292 - Rhubarb Sponge Pie

(by Shirley McNevich)

1 unbaked pie crust dough (9")
2 egg yolks
2 egg whites (beaten)
1 cup white sugar
2 TBSP flour
1 TBSP butter (melted)
1 cup milk
2 cups rhubarb (bite sized pieces)

In a mixer add egg whites--beat until stiff--set aside. In a bowl add egg yolks--beat with a fork. Add white sugar, flour--stir. Add melted butter--stir. Add milk--stir. Add rhubarb--stir. Add beaten egg whites--stir. Spray a 9" pie plate with Pam. Add the unbaked pie dough--spray the inside of the dough with Pam and flute the edges. Pour the batter into the unbaked crust. Bake at 375 degrees for 40 minutes or until set. Cool completely.

#1022 - Rhubarb Surprise

(by Shirley McNevich)

Crust: 1 1/2 cups flour; 3/4 cup butter (melted); 1/4 cup chopped walnuts
Filling: 1 cup white sugar; 3 TBSP cornstarch; 2 TBSP water; 4 cups chopped rhubarb
Topping: 1 cup heavy whipping cream; 2 TBSP Domino's powdered sugar; 1 cup mini marshmallows; 1 1/2 cups cold milk; 1 - 3.4oz. box Jell-O vanilla INSTANT pudding mix; 1 cup or more Baker's angelflake coconut (toasted if you wish)

In a bowl add flour, melted butter and chopped walnuts--stir. Press walnut mixture into a greased 9 x 13 cake pan. Bake crust at 350 degrees 20-25 minutes (lightly browned). Cool crust completely. In a saucepan over medium heat add white sugar, cornstarch, water, and rhubarb--stir and bring to a boil. Once boiling reduce heat to simmer--cook uncovered for 5 minutes or until rhubarb is tender. Cool rhubarb mixture to room temperature, then stir it and spoon the rhubarb mixture on top of the cooled walnut crust. Refrigerate at least an hour. While cooling in the refrigerator, use a mixer--add cream--beat until thick. Add powdered sugar--beat. Remove bowl from mixer--add marshmallows and stir with a spoon. Remove cake pan from refrigerator--spoon marshmallow mixture evenly over rhubarb layer. In a mixer add pudding mix and milk--beat for 2 minutes. Let pudding stand until it starts to set. Spread pudding mixture evenly over marshmallow layer. Sprinkle coconut evenly on top (either "as is" or you can toast the coconut first). Refrigerate overnight.

#955 - Rhubarb Shortbread Squares

(by Shirley McNevich)

1 cup flour
2 TBSP white sugar
1/4 tsp. salt
1 stick cold butter
4 cups diced rhubarb
1 1/4 cups white sugar
1/4 cup water
1/8 tsp. salt
2 envelopes unflavored Knox gelatin
1/3 cup cold water
1 cup heavy whipping cream OR Cool Whip

In a bowl add flour, 2 TBSP white sugar, 1/4 tsp. salt and cold butter--cut the butter in until it makes crumbs. Grease an 8" x 8" x 2" baking dish. Dump crumb mixture into the baking dish and press mixture evenly over the bottom. Bake at 350 degrees for 15-20 minutes (until lightly browned). Remove from oven and cool completely. In a saucepan over medium heat add rhubarb, 1 1/4 cups white sugar, 1/4 cup water, and 1/8 tsp. salt--stir and bring to a boil. Reduce heat to simmer and cook 8-10 minutes (until rhubarb is tender). In a separate bowl add 1/3 cup cold water and both envelopes of gelatin--stir, then let stand for 1 minute. When rhubarb is tender add gelatin mixture to the rhubarb mixture in the saucepan--stir and cook until gelatin dissolves. Remove saucepan from stove and cool completely. Once it's cool refrigerate the saucepan for 2 hours. After 2 hours, remove saucepan from refrigerator and add whipping cream or Cool Whip (if using heavy cream it must be whipped in your mixer first)--stir. Pour entire mixture into the cooled crust. Cover the baking pan with foil and refrigerate overnight. The next day, cut into squares to serve.

#933 - Rhubarb Bread

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar
2/3 cup butter (melted)
1 1/2 tsp. baking soda
2 1/2 cups flour
1 1/2 cups raw rhubarb (cut into small pieces)
1 egg
1 cup buttermilk
1 tsp. vanilla
1/2 cup finely chopped pecans
Topping: 1/3 cup white sugar, 1/4 cup chopped pecans, 2 TBSP butter, 1/2 tsp. cinnamon

Beat the egg. In a large bowl add brown sugar, melted butter, beaten egg, buttermilk and baking soda--stir. Add salt, flour--mix well--if it get stiff continue with your hands. Add vanilla, rhubarb pieces and pecans--fold them into the dough. Place 1/2 of the dough into two greased bread loaf pans. Topping: in a bowl add white sugar, 1/4 cup chopped pecans, 2 TBSP butter and cinnamon--mix until it forms crumbs. Sprinkle half of the crumb mixture on to the top of each bread loaf. Bake at 350 degrees for 45 minutes. Test with a toothpick for doneness.

#816 - One Pan Rhubarb Cake

(by Shirley McNevich)

4 cups rhubarb (cut into small pieces)
1 cup white sugar
1 - 6oz. box strawberry Jell-O (dry--do not mix)
1 box Duncan Hines white cake mix (dry--do not mix)
2 cups cold water
5 TBPS butter

Grease a 9 x 13 cake pan. Sprinkle the 4 cups rhubarb evenly on the bottom of the cake pan. Sprinkle the white sugar over the rhubarb. Sprinkle the dry Jell-O over the white sugar. Sprinkle the dry cake mix over the dry Jell-O. Pour the water slowly over the top. Dot the butter on the top. Bake at 350 degrees at 40-50 minutes--test with a toothpick for doneness.

#147 - Strawberry Rhubarb Pie

(by Martha C. Harwood - friend)

You can use our pie crust recipe #33, make your own pie crust, or use pre-made pie crust dough.

Pie Filling: 3/4 cup white sugar, 1/4 cup flour, 1 cup fresh sliced strawberries, 2 cups diced rhubarb, 2 TBSP butter. Sift flour and sugar together in a bowl, then stir in strawberries and rhubarb. Spray inside of pie crust with Pam. Line pie crust with the fruit filling and dot with butter. Add top layer of pie crust and using a sharp knife, mark with slits. Bake at 425 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for 30 minutes longer or until fruit is tender and bubbling. Makes 1 - 9" pie.

#144 - Rhubarb Cake

(by Shirley Ross - friend)

Cover a greased 9 x 13 x 2 cake pan with 5 cups of bite-sized pieces of rhubarb. Sprinkle 1 cup of white sugar evenly over the top of the rhubarb. Take a 6 oz. package of strawberry Jello and sprinkle the dry Jello mix over the top of the white sugar. Sprinkle an 8oz. bag of miniature marshmallows over the top of the dry Jello mix. Mix up a box of Duncan Hines yellow or white cake mix according to the box directions, and pour the batter over the top of the marshmallows. Bake at 350 degrees for 45 minutes.