good desert recipies for rhubarb
Answers:
it have more than Rhubarb but it is tasty
***Glazed Strawberry-Rhubarb Pie
Ingredients:
1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut contained by 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie Procedure:
Combine 1 1/4 cup sugar, salt, and flour. Arrange partially the strawberries and rhubarb in a pastry-lined 9 inch pie vessel. Sprinkle with partially the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot near butter. Install top crust and flute edges to make high-standing rim. Brush top of pie next to cold water and sprinkle on 1 tablespoon sugar. Cut steam vent in top crust. Bake within hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
Baked Rhubarb
4 c Diced rhubarb
4 c Cubed bread
1 1/2 c Sugar
1/2 c Butter; melted
Preheat oven to 350°.
Toss rhubarb, bread cubes and sugar until coated;
donate butter and mix well. Transfer to baking container.
Bake until golden, about 40 to 45 minutes.
Rhubarb Crunch
Ingredients:
1/2 cup melt butter
1 cup flour
3/4 cup quick cooking rolled oats
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon saline
4 cups chopped rhubarb
3/4 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 teaspoon vanilla
Directions:
In a surrounding substance bowl combine melted butter, flour, rolled oats, brown sugar, cinnamon and saline. Mix until crumbly. Press half of the mixture into an 8 or 9 inch baking dish.
Arrange rhubarb over top of the crumb mixture.
In a small saucepan mix the white sugar and cornstarch. Stir contained by the boiling water. Cook and stir until gluey. Remove from heat and stir surrounded by vanilla. Pour syrup evenly over the rhubarb.
Sprinkle remaining crumb mixture over top. Bake at 325 degrees F. for 50 to 60 minutes, until topping is golden and the rhubarb is tender. Serve reheat.
Rhubarb Streusel Coffee Cake
Filling:
3/4 cup white sugar
3 tablespoons cornstarch
3 cups diced fresh rhubarb
Cake:
3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups flour
3/4 cup white sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup finely chopped walnuts
1 egg, defeated
Filling:
-In a medium saucepan combine sugar and cornstarch. Stir surrounded by rhubarb.
-Cook and stir over medium warmth, until mixture comes to a boil and thickens. Remove from bake and cool.
Cake:
-Combine milk and lemon juice. Set aside.
-Combine flour and sugar. Cut contained by butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping.
-To the remaining flour mixture add baking powder, baking soda, and walnuts.
-Combine egg beside milk mixture. Add to the dry ingredients and stir or process until just moistened.
-Spread 2/3 of the batter over the bottom and factor way up the sides of a greased 9 inch springform container. Spoon the rhubarb filling over this. Drop the remaining batter by spoonfuls over the padding. Sprinkle with reserved crumb mixture.
-Bake at 350 degree for 50 minutes.
Rhubarb Bites
o 2 cups diced rhubarb
o 1 cup sugar
o 1/2 cup shortening
o 1 cup brown sugar
o 1 egg
o 1 teaspoon baking soda
o 1/4 teaspoon salt
o 1 teaspoon cinnamon
o 2 cups flour
o 1/2 teaspoon vanilla
o Confectioners’ sugar
Mix together rhubarb and 1/2 cup sugar. Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar. Add egg and consequently stir in baking soda, brackish, cinnamon and flour. Stir in vanilla, afterwards the rhubarb mixture.
Place batter in a greased and floured 9x13” baking jar and bake at 350degrees F for 40-45 minutes. Let cool, sprinkle near confectioners’ sugar and cut into 2” squares.
Rhubarb Sponge Pie
Ingredients:
1 unbaked pie shell
3 cups rhubarb, chopped
1 cup sugar
1 1/2 tsp. tapioca
2 tsp. grated orange rind
1 egg
1/3 cup sugar
1/2 cup flour
1 tsp. baking powder
1/8 tsp. saline
2 tablespoons orange liquid
Mix rhubarb, 1 cup sugar, tapioca and orange rind. Pour into the pie shell. In a small bowl, trounce together eggs and sugar for 2 minutes. Add remaining ingredients and beat a new minute. Pour over rhubarb mixture in pie crust. Bake at 375 degree for 40 minutes or until rhubarb is tender and the batter is cooked.
http://www.seedsofknowledge.com/rhubarb2...
Rhubarb Custard Pie
INGREDIENTS
* 1 recipe pastry for a 9 inch double crust pie
* 3 eggs
* 2 cups white sugar
* 1/4 cup all-purpose flour
* 1 teaspoon vanilla extract
* 3 tablespoons milk
* 1 tablespoon butter
* 4 cups diced rhubarb
DIRECTIONS
1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb within crust.
2. In a large bowl, hammer the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover next to top crust, and seal the edges.
3. Bake at 400 degree F ( 205 degrees C) for 50 to 60 minutes.
http://allrecipes.com/recipe/rhubarb-cus...
More Questions & Answers...
Answers:
it have more than Rhubarb but it is tasty
***Glazed Strawberry-Rhubarb Pie
Ingredients:
1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut contained by 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie Procedure:
Combine 1 1/4 cup sugar, salt, and flour. Arrange partially the strawberries and rhubarb in a pastry-lined 9 inch pie vessel. Sprinkle with partially the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot near butter. Install top crust and flute edges to make high-standing rim. Brush top of pie next to cold water and sprinkle on 1 tablespoon sugar. Cut steam vent in top crust. Bake within hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
Baked Rhubarb
4 c Diced rhubarb
4 c Cubed bread
1 1/2 c Sugar
1/2 c Butter; melted
Preheat oven to 350°.
Toss rhubarb, bread cubes and sugar until coated;
donate butter and mix well. Transfer to baking container.
Bake until golden, about 40 to 45 minutes.
Rhubarb Crunch
Ingredients:
1/2 cup melt butter
1 cup flour
3/4 cup quick cooking rolled oats
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon saline
4 cups chopped rhubarb
3/4 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 teaspoon vanilla
Directions:
In a surrounding substance bowl combine melted butter, flour, rolled oats, brown sugar, cinnamon and saline. Mix until crumbly. Press half of the mixture into an 8 or 9 inch baking dish.
Arrange rhubarb over top of the crumb mixture.
In a small saucepan mix the white sugar and cornstarch. Stir contained by the boiling water. Cook and stir until gluey. Remove from heat and stir surrounded by vanilla. Pour syrup evenly over the rhubarb.
Sprinkle remaining crumb mixture over top. Bake at 325 degrees F. for 50 to 60 minutes, until topping is golden and the rhubarb is tender. Serve reheat.
Rhubarb Streusel Coffee Cake
Filling:
3/4 cup white sugar
3 tablespoons cornstarch
3 cups diced fresh rhubarb
Cake:
3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups flour
3/4 cup white sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup finely chopped walnuts
1 egg, defeated
Filling:
-In a medium saucepan combine sugar and cornstarch. Stir surrounded by rhubarb.
-Cook and stir over medium warmth, until mixture comes to a boil and thickens. Remove from bake and cool.
Cake:
-Combine milk and lemon juice. Set aside.
-Combine flour and sugar. Cut contained by butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping.
-To the remaining flour mixture add baking powder, baking soda, and walnuts.
-Combine egg beside milk mixture. Add to the dry ingredients and stir or process until just moistened.
-Spread 2/3 of the batter over the bottom and factor way up the sides of a greased 9 inch springform container. Spoon the rhubarb filling over this. Drop the remaining batter by spoonfuls over the padding. Sprinkle with reserved crumb mixture.
-Bake at 350 degree for 50 minutes.
Rhubarb Bites
o 2 cups diced rhubarb
o 1 cup sugar
o 1/2 cup shortening
o 1 cup brown sugar
o 1 egg
o 1 teaspoon baking soda
o 1/4 teaspoon salt
o 1 teaspoon cinnamon
o 2 cups flour
o 1/2 teaspoon vanilla
o Confectioners’ sugar
Mix together rhubarb and 1/2 cup sugar. Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar. Add egg and consequently stir in baking soda, brackish, cinnamon and flour. Stir in vanilla, afterwards the rhubarb mixture.
Place batter in a greased and floured 9x13” baking jar and bake at 350degrees F for 40-45 minutes. Let cool, sprinkle near confectioners’ sugar and cut into 2” squares.
Rhubarb Sponge Pie
Ingredients:
1 unbaked pie shell
3 cups rhubarb, chopped
1 cup sugar
1 1/2 tsp. tapioca
2 tsp. grated orange rind
1 egg
1/3 cup sugar
1/2 cup flour
1 tsp. baking powder
1/8 tsp. saline
2 tablespoons orange liquid
Mix rhubarb, 1 cup sugar, tapioca and orange rind. Pour into the pie shell. In a small bowl, trounce together eggs and sugar for 2 minutes. Add remaining ingredients and beat a new minute. Pour over rhubarb mixture in pie crust. Bake at 375 degree for 40 minutes or until rhubarb is tender and the batter is cooked.
http://www.seedsofknowledge.com/rhubarb2...
Rhubarb Custard Pie
INGREDIENTS
* 1 recipe pastry for a 9 inch double crust pie
* 3 eggs
* 2 cups white sugar
* 1/4 cup all-purpose flour
* 1 teaspoon vanilla extract
* 3 tablespoons milk
* 1 tablespoon butter
* 4 cups diced rhubarb
DIRECTIONS
1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb within crust.
2. In a large bowl, hammer the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover next to top crust, and seal the edges.
3. Bake at 400 degree F ( 205 degrees C) for 50 to 60 minutes.
http://allrecipes.com/recipe/rhubarb-cus...
More Questions & Answers...