Rhubarb Crisp

Rhubarb is a great springtime treat for a lot of people. Not everyone has had the fortune to enjoy it as it only grows well in colder climates. You might find it in stores or sold at farmer's markets though.
It is pretty tart and needs to be sweetened before eating. That makes it perfect for desserts.
I came up with this after looking and not finding a rhubarb crisp recipe like what I wanted.
I used oat flour, but feel free to use all-purpose or other flour if you would like.

You will need a 2 quart casserole or baking dish.
Preheat your oven to 375 degrees Fahrenheit/190 Celsius

Ingredients:

FILLING-
6 cups sliced rhubarb- cut each stalk into pieces 1/4" long
1/2 to 3/4 cup brown sugar, depending on the tartness of the rhubarb and how sweet you'd like
4 to 6 Tablespoons corn starch, if the rhubarb is really juicy use the full 6

TOPPING-
1/2 cup dry oatmeal
1/4 cup oat flour
1/2 cup brown sugar
1/4 cup(1/2 stick) butter
1/2 teaspoon cinnamon

For the filling: In a large bowl combine the brown sugar, rhubarb, and corn starch.
Transfer that to your baking dish.
Set aside.
For the topping: In another bowl mix the flour, oatmeal, brown sugar, and cinnamon.
Cut in the butter with your hands, fork, or pastry cutter until the mixture is all crumbly.
Sprinkle the topping over the rhubarb.
Bake in the preheated oven for 40 to 45 minutes until the rhubarb juice is bubbling thickly all over.
Take out of the oven and let cool for at least 45 minutes. It will be still be plenty warm. If you cut into it sooner the filling may run a lot more than you'd like.

Serves 4-6.

Enjoy!

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Last year's R- Rhubarb pie

Rhubarb Cobbler

Rhubarb cobbler is a great treat. It is best when it is warm from the oven, but tasty when room temperature also.

You will need a 2 quart baking dish. A 9" square pan will work great.
Preheat the oven to 400 degrees.

Ingredients:

6 cups rhubarb
1 to 1-1/4 cups sugar
4 teaspoons cornstarch
dash cinnamon- optional

1 cup flour
3 Tablespoons butter or shortening
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon- optional
1/2 cup milk

In a medium saucepan, mix the 1 to 1-1/4 cups sugar, the cornstarch, cinnamon, and rhubarb.
Let stand for ten minutes.
While that is going on, make the topping.
In a medium bowl, mix the flour, 1 Tablespoon sugar, cinnamon, baking powder, and salt.
Cut in the butter til it is crumbly.
Stir in the milk.
Set aside.
For the filling, turn the heat on and cook until it is thick and bubbling. Make sure to constantly stir so it won't burn.
Pour the filling into your baking dish.
With a large spoon, drop 6 to 9 mounds of the topping dough over the filling.
Bake for 20-25 minutes til the topping passes the toothpick test.

Serves 4-6.

Rhubarb-Strawberry Coffee Cake

This coffee cake is amazing. It smells great while it's baking and it just makes you not want to wait until it is cool enough to cut.

You can use frozen or fresh strawberries and rhubarb.

Preheat your oven to 350 degrees Fahrenheit.

You will need a 8" square pan. Do NOT grease.

Ingredients:


3/4 cup fresh or frozen chopped rhubarb
3/4 cup fresh or frozen whole strawberries, stemmed
1/4 cup water
1/4 cup sugar
2 Tablespoons cornstarch

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup(1/2 stick)  butter
1 egg
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract

1/4 cup flour
1/4 cup sugar
2 Tablespoons butter

Mix the 1/4 cup sugar and cornstarch. Set aside.
In a medium saucepan combine the rhubarb, strawberries, and water.
Bring to a boil.
Cover and turn down to a simmer and let it cook for 5 minutes or until the fruit is tender.
Uncover and stir in the sugar/cornstarch mix.
Cook and stir over medium heat until the mixture is thickened and bubbly.
Stir and cook another 2 minutes.
Remove from heat.

In a mixing bowl, combine the 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda.
Cut in the 1/4 cup butter until the mixture is crumbly.
Mix the egg, buttermilk, and vanilla extract in a small bowl.
Add it to the flour mixture.
Stir until moistened.
Batter may be lumpy and that's fine.
Spread half of that batter in the bottom of the baking pan.
Spread the fruit mixture over that.
Drop the rest of the batter in mounds over the fruit.
Set aside.

In a small bowl, combine the 1/4 cup flour and 1/4 cup sugar.
Cut in the 2 Tablespoons butter until it is crumbly.
Sprinkle over the top of the coffee cake.

Bake for 40-45 minutes until the top is golden.

Fantastic served warm.

Makes 9 servings.

Rhubarb Pie

Rhubarb is pretty sour on its own, but made into a pie, it's fabulous.
April in Iowa is when rhubarb starts to make it's appearance for the season. So, it's the perfect time for making this pie.


You will need a 9" pie pan
Preheat the oven to 375 degrees Fahrenheit.


Ingredients:

simple pie crust for a double crust pie
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
4 cups fresh or frozen rhubarb

Mix the sugar, flour, and cinnamon in a large bowl.
Add the rhubarb and stir well to coat.
Set aside while you make your pie crust.
Make your crust and roll out the bottom crust and fit into the pie pan.
Pour in the rhubarb filling.
Roll out the top crust. Either make a lattice crust or just a regular top crust.
Put over the top of filling and seal to bottom crust.
Moisten the top crust with milk and sprinkle with a little sugar- this is optional.
If you are using the lattice crust, it is ready to bake.
If you have a regular top crust, make 5 slashes in the top to allow steam to escape.
Put in the oven.
Cover the edge with a foil ring or pie shield to prevent overbrowning.
Bake for 25 minutes for fresh fruit OR 50 minutes for frozen fruit.
Remove pie shield.
Bake another 20-30 minutes or until top is golden.
The juices should be bubbling thickly through the lattice or slits.


Cool on a wire rack.

Serves 6-8.

If your rhubarb is extremely juicy, add up to 2 Tablespoons more flour.

Strawberry-Rhubarb Pie

Strawberry-rhubarb pie is a classic. Both fruits are in season right now, so why not put them together?

In this recipe, I give two amounts for the sugar.
If you like your pie less sweet, use the 3/4 cup. If you like it good and sweet use the full amount of 1-1/2 cups.

Preheat your oven to 400 degrees Fahrenheit.
You will need a 9" pie plate.

Ingredients:

Pastry for 2-crust 9" pie

3/4 to 1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups rhubarb, chopped into 1/2" slices
1 cup sliced strawberries
1 Tablespoon butter

Combine sugar, flour, salt, and nutmeg in a large mixing bowl.
Add the rhubarb and strawberries and toss. Let sit for 20 minutes.
Put bottom crust into pie plate.
Pour fruit mixture into the crust.
Dot with the butter.
Cover with top crust and seal.
Make 5 slits on top to allow steam to escape during baking.
Bake for 40-45 minutes until the filling is bubbling thickly.

Let cool for at least a few hours for the pie to set up.

Serves 6-8.

Rhubarb Cookies

You can never have too many rhubarb recipes.
I take them whenever I can find them.

These cookies are super soft.
So, if you like rhubarb and soft cookies, these are for you.

Preheat your oven to 375 degrees Fahrenheit.
You will need 2 or 3 ungreased cookie sheets.

Ingredients:

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 egg
1 cup chopped rhubarb
1/2 cup raisins-optional

Mix flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
Cream the butter and sugar in another bowl.
Add the egg.
Stir in the rhubarb.
Add the flour mixture and than the raisins.
Drop by spoonfuls or cookie scoops onto cookie sheets.
Bake 12-15 until lightly browned.
Cool on the cookie sheets about 5 minutes before removing to a wire rack.
Makes 30-36 cookies.

Rhubarb Muffins

These muffins are very light and moist.

What a great way to start the day!

Preheat your oven to 375 degrees Fahrenheit.

Grease 18 regular size muffin cups.

Ingredients:

MUFFINS:

1-1/4 cups brown sugar

1/2 cup vegetable oil

1 egg

2 tsp vanilla extract

2-1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup butter milk or sour milk

1-1/2 cups finely chopped rhubarb

TOPPING:

1 Tablespoon melted butter

1/3 cup sugar

1 tsp cinnamon

Combine the flour, baking soda, baking powder, and salt. Set aside.

Mix the brown sugar, oil, egg, and vanilla extract.

Alternately add the buttermilk and the flour mixture.

Stir in rhubarb.

Divide among the muffin cups.

Mix the topping ingredients and sprinkle over the muffins.

Bake for 20-25 minutes.

Let cool for about 5 minutes before turning out of pans.

Rhubarb Cheesecake Squares

I know, I know. Another rhubarb recipe.

But, I have spent a lot of time looking for recipes to use my rhubarb in so I figure I should share.

This dessert is a favorite of my daughter. She even helped me make it a few days ago.

It is pretty simple to make. I hope you will enjoy it as much as my family does.

Preheat your oven to 375 degrees Fahrenheit.

Grease a 9x13 baking pan.

Ingredients:

Crust

1 cup flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 cup cold butter

1/2 cup graham cracker crumbs

1 teaspoon vanilla extract

Filling

16 ounces cream cheese, softened

3/4 cup granulated sugar

3 eggs

1 teaspoon vanilla extract

Topping

3 cups chopped rhubarb

1 cup granulated sugar

1/4 cup water

1 Tablespoon cornstarch

1/4 teaspoon cinnamon

3-4 drops red food coloring, optional

To make the crust combine flour, brown sugar, salt, and graham cracker crumbs in a medium bowl. Cut in the butter until mixture is crumbly. Stir in vanilla extract.

Press into the bottom of your baking pan.

Bake for 10 minutes.

Cool while making the filling.

In a bowl, beat the cream cheese and sugar until fluffy. Add eggs and vanilla and mix well. Pour over crust.

Bake for 20-25 minutes until the center is set and the edges are brown.

Remove to a rack to cool.

While the cheesecake is baking, combine the rhubarb, sugar, water, cornstarch, and cinnamon in a medium saucepan. Bring to a boil and stir constantly until mixture thickens. This will take about 5 minutes. Stir in the food coloring if you like.

Let it cool.

When the cheesecake filling and topping are both cool, spoon the topping over the cheesecake.

Refrigerate at least 1 hour before serving.

Cover for longer storage.

Serves about 15.

Rhubarb Crumble

It's springtime!

And you know what that means, if you are a lover of rhubarb.

That is right.

Fresh rhubarb!

It's time to get baking with rhubarb.

Preheat your oven to 400 degrees Fahrenheit.

Grease a 9x13 inch baking pan.

Ingredients:

8 cups chopped fresh or frozen rhubarb

3/4 cup granulated sugar

2-1/2 cups flour

1/4 cup brown sugar

1/2 cup granulated sugar

1/4 cup quick cooking oats

1 cup cold butter

In a large saucepan, add the 3/4 cup sugar and the rhubarb. Cover and cook until the rhubarb is tender. Stir occasionally. It will take about 10 minutes.

Pour the rhubarb into the baking pan.

In a large bowl, mix the flour, sugars, and oats. Cut in the butter with a fork or rub it in with your fingers until the mixture is all crumbly.

Sprinkle that mixture over the rhubarb.

Bake for 30 minutes.

This will give you 12 large servings.

Enjoy!

Rhubarb Shortcake

We are in the depths of rhubarb season. It is not easy finding rhubarb recipes, so I thought I'd share one today.
My mom has made this every year for as long as I can remember.

Preheat oven to 350 degrees F.
Grease an 8" or 9" square pan.

Ingredients:

1 cup sugar
2 cups flour
1 cup sour milk or buttermilk
1 teaspoon baking soda
A pinch of salt
A dash of nutmeg
2 cups rhubarb

Mix sugar and sour milk. Add baking soda and salt. Stir. Add flour and rhubarb and mix well. Pour into prepared pan. Sprinkle with the nutmeg.
Bake for 30 minutes, until it tests done with a toothpick inserted in the middle.