pucker up for rhubarb

Prepared By Gayle Lewis | Photos By Galen Ludwick Harris

Rhubarb’s pucker-power is what makes it a favorite plant. To winter-weary gardeners, rhubarb is especially appreciated because it's one of the first edibles to appear in the spring garden. Rhubarb is often mistaken to be a fruit; it is actually a close relative of garden sorrel, and is therefore a member of the vegetable family.

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RHUBARB CAKE
2 cups all-purpose flour
½ cup sugar
½ teaspoon salt
3 teaspoons baking powder
2 tablespoons margarine
1 egg, lightly beaten
1 cup milk
4 cups chopped rhubarb
1 3-ounce package strawberry gelatin

Topping:
1¼ cups sugar
¹⁄_³ cup flour
½ teaspoon nutmeg
½ teaspoon cinnamon
6 tablespoons butter, melted
1 cup chopped pecans

Mix all ingredients well with fork.

Preheat oven to 350 degrees. Combine flour, sugar, salt and baking powder. Cut in margarine until crumbly. Add egg and milk and mix well. Pour batter into a greased 9 x 13-inch baking dish. Spoon rhubarb evenly over the batter and sprinkle with dry gelatin and topping mixture. Bake 45 minutes or until lightly browned and bubbly.

Submitted by Linda Plants, Duncan Falls

RHUBARB CUSTARD PIE
2 pie crusts, top and bottom
¼ cup flour
2 cups sugar
¼ teaspoon nutmeg
3 eggs, beaten
3 tablespoons milk
4 cups rhubarb, diced
2 teaspoons butter

Preheat oven to 400 degrees. Mix together all ingredients except butter and pour into unbaked 9-inch pie crust. Dot with butter. Cover with top crust. Bake 50 to 60 minutes until lightly browned.

Submitted by Kathleen Vogel, Genoa

RHUBARB CRISP
1 cup brown sugar
1 cup flour
¾ cup quick oats
½ cup melted butter
4 cups rhubarb, cut into 1-inch pieces
1 cup water
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla

Preheat oven to 325 degrees. Mix the first four ingredients and put 3/4 of the mixture in the bottom of a 9 x 13-inch baking dish. Save remainder of mixture for the topping. Put cut up rhubarb on top of brown sugar/oatmeal mixture. In saucepan, mix water, sugar and cornstarch and cook on medium heat, stirring constantly until it comes to a boil, thickens and turns clear. Remove from stove, add vanilla and pour over the rhubarb. Top with the remaining crumbs. Bake 60 minutes.

Submitted by Bonnie Glick, Massillon

RHUBARB DREAM DESSERT

Crust:
1 cup sifted flour
½ cup softened butter
5 tablespoons powdered sugar

Topping:
2 eggs, beaten
¼ cup flour
1 cup sugar
3 cups rhubarb, finely chopped

Preheat oven to 350 degrees. Sift together flour and powdered sugar, blend together with butter. Press mixture into 8 x 10-inch pan. Bake 10 to 15 minutes until lightly browned. Combine all topping ingredients and spoon onto baked crust. Bake 30 minutes until browned and set. Serve warm with whipped cream or ice cream.

Submitted by Mary Hellwarth, Celina

RHUBARB SALAD
2 cups chopped rhubarb
1½ cups water
1 6-ounce package strawberry gelatin
²⁄_³ cup sugar
2 tablespoons strawberry jam
2 cups unsweetened pineapple juice
2 medium tart apples, diced
1 cup chopped walnuts (optional)

Cook rhubarb in water until tender and broken up. Remove from stove. Stir in gelatin, jam and sugar. Add pineapple juice and chill until partially set. Stir in apples and nuts. Pour into 9 x 13-inch dish and cool until completely set.

Submitted by Mary Finney, Kenton

RHUBARB BREAD
1 cup packed brown sugar
²⁄_³ cup oil
1 egg
1 teaspoon vanilla
1 cup buttermilk
2½ cups flour
½ teaspoon cinnamon
1 teaspoon baking soda
1½ cups finely chopped rhubarb
²⁄_³ cup chopped walnuts

Preheat oven to 350 degrees. In a large bowl mix together sugar and oil. Blend in egg, vanilla and buttermilk. In a separate bowl combine flour, cinnamon and baking soda. Add the flour mixture to the moist ingredients. Stir in rhubarb and nuts. Divide batter between two greased loaf pans. Bake 45 minutes or until cake tester inserted in middle of loaf comes out clean.

Submitted by Nancy Daugherty, Cortland

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