Tuesday, June 23, 2009

Rhubarb Recipes

Since it it rhubarb season in the midwest and I miss it here in TX....I will post a few rhubarb recipes.

Rhubarb Bread for Bread Machine
1 1/2 lb loaf

1 C. chopped rhubarb
1 C. water
1/2 t. finely shredded orange peel
2 T. butter or margarine
2 C. whole wheat flour
1 C. bread flour
3 T. brown sugar
3/4 t. salt
1/2 t. ground cinnamon
1 t. active dry yeast

In medium saucepan combine rhubarb and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 min. or till rhubarb is tender. Measure rhubarb-water mixture and add water if necessary to equal 1 1/3.C Cool slightly. Add ingredients to machine according to manufacturer's direction.

****Beth's notes. EXCELLENT bread. I have made this with all white flour and it is very good.

Rhubarb Custard Bars
Shari Roach, South Milwaukee, Wisconsin (Taste of Home)

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter


2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped


In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

***Beth's notes....these are to DIE for. This used to be the first recipe I would make when the rhubarb was ready.

1 comment:

  1. I made these today.....they are a 10!! I didn't put on the top layer of cream cheese icing as they were perfect without it and I was afraid they would be too sweet.