If you like rhubarb, summer is a good time to experiment with it. Here are two tasty recipes that are sure to please your entire family.
Rhubarb Bar (image above)
Crust:
1 cup flour
5 tablespoons powdered sugar
1 stick butter
Mix above ingredients together and spread in ungreased 9” x 13” pan. Bake at 350 degrees for 15 minutes.
Filling:
2 eggs
1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon baking powder
3/4 teaspoon salt
2 cups rhubarb diced
Directions:
While the crust is in the oven, mix together eggs, sugar, flour and salt. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 degrees and bake for 30-35 minutes or until the filling is set and no longer jiggly. Cool for 30 minutes on the counter and refrigerate until chilled before cutting into bars.
Rhubarb Pudding Cake
Ingredients
2 cups chopped rhubarb
1 3/4 sugar, divided
3 tablespoon butter softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water
Directions
- Cover the bottom of a 9 inch glass pan with rhubarb.
- Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together; pour over rhubarb. Mix remaining sugar and cornstarch; sprinkle over the mixture in pan. Pour boiling water over the top.
- Bake at 375 degrees for 45 minutes. Serves 9
