Posted by sherry on June 19, 2001 at 19:26:25:
In Reply to: ISO - rhubarb recipes posted by Judy on June 19, 2001 at 15:10:09:
RHUBARB CUSTARD PIE
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3 c. rhubarb
1 c. sugar
1/4 tsp. salt
3 eggs
2 Tbsp. flour
1/2 tsp. cinnamon
1 c. milk
Prepare large unbaked pie shell. Set oven to 350 degrees. Cut
rhubarb fine. Pour boiling water over rhubarb and let set a
few minutes to remove tartness. Drain well. Mix rhubarb,
sugar and salt, let stand. Mix custard. Beat eggs, add flour,
cinnamon and milk. Add to rhubarb mixture. Put in pie shell.
Bake 45 minutes at 350 degrees. Fruit will rise to top, custard
beneath
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RHUBARB STRAWBERRY COFFEE CAKE
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3 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 c. butter or oleo
1 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla
1 recipe Rhubarb Filling
3/4 c. sugar
1/2 c. flour
1/4 c. butter or oleo
In mixing bowl, stir together the 3 cups flour, 1 cup
sugar, soda, baking powder and 1 teaspoon salt; cut in butter
or oleo to fine crumbs. Beat together buttermilk, eggs and
vanilla; add to dry ingredients. Stir to moisten. Spread half
batter in greased 13 x 9 x 2-inch baking pan.
Spoon remaining batter in small mounds atop filling.
Combine remaining sugar and flour; cut in 1/4 cup butter to
fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350 degrees
for 40 to 45 minutes. Makes 12 to 15 servings.
Rhubarb Filling:
3 c. fresh or 13 oz. frozen
unsweetened rhubarb, cut in
1-inch pieces
2 Tbsp. lemon juice
1 c. sugar
1 (16 oz.) pkg. frozen sliced,
sweetened strawberries,
thawed
1/3 c. cornstarch
In saucepan, combine rhubarb and strawberries. Cook 5
minutes; add lemon juice. Combine sugar and cornstarch. Add
to rhubarb mixture; cook and stir 4 to 5 minutes until thick.
Cool.