Rhubarb Recipes from the 2012 Rhubarb Festival
 

First Place Winner
French Rhubarb Pie          Diane Haight

2 cups rhubarb, diced
1 cup sugar
1 egg
2 teaspoons flour
1 teaspoon vanilla
1 unbaked pie shell

Topping:
¾ cup flour
½ cup brown sugar
1/3 cup margarine

In a medium bowl, mix rhubarb, sugar, egg, flour and vanilla until well blended.  Put rhubarb mixture into unbaked pie shell.

In a small bowl, mix topping ingredients until crumbly.  Cover rhubarb mixture with topping.  Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 30 minutes or until done.
 

Second Place Winner
Rhubarb Bread Pudding          Sandra Moger

8 slices bread, toasted
1 ½ cups milk
¼ cup butter
5 eggs, beaten
2 cups rhubarb, diced
1 ½ cups sugar
½ teaspoons cinnamon
½ teaspoon salt
½ cup brown sugar

Cut toast into pieces.  Put into buttered 1 ½ quart dish.  In a sauce pan scald milk and butter.  Combine eggs, rhubarb, sugar, cinnamon and salt.  Stir into bread mixture.  Top with brown sugar.  Bake at 300 degrees for 45 – 50 minutes.

  
Rhubarb Cupcakes JoEllen Hamann  

1 cup sugar
½ cup butter, softened
2 eggs
1 cup milk  (I substitute Rhuberry Soda)
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking powder
Pinch of salt
1/3 cup rhubarb, cut small

Cream butter and sugar.  Add eggs, milk and vanilla.  Sift dry ingredients and add in.  Toss rhubarb lightly in a bit of flour and fold in.  Fill cupcake cups half full.  Bake at 350 degrees for 15 – 20 min.

Rhubarb Sauce   Heidi Dybing

2 cups rhubarb, cut in ½-inch pieces
½ cup sugar
¼ cup water

Place ingredients in a medium saucepan.  Simmer until soft.

Oatmeal Rhubarb Cookies  (or Bars)        Yvonne Nyenhuis

½ cup butter, softened
¾ cup brown sugar, firmly packed
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt (optional)
3 cups Quaker Oats, (quick or old-fashioned) uncooked
3 cups rhubarb, finely chopped

In a large bowl, beat butter and sugars until creamy.  Add eggs and vanilla.  Beat well.  In a separate bowl, combine flour, baking soda, cinnamon and salt.  Mix well.  Add oats and rhubarb.  Drop onto a cookie sheet and bake at 375 degrees.
Variation:  Spread mixture on a greased 10-inch pie plate (or a 9 x 13 inch pan.)  Bake at 375 degrees for ½ hour. 

  
Rhubarb Cobbler   Heidi Dybing  

4 cups rhubarb, cut in ½-inch pieces
2 cups unbleached flour
1 cup sugar
2 Tablespoons flax seed, ground
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
¼ cup canola oil
2 cups apple juice, boiling hot

Place rhubarb evenly in a 9x13 pan.  In a large bowl, mix dry ingredients.  Add canola oil and fork in.  Sprinkle over rhubarb.  Pour apple juice over top.  Bake at 350 degrees for 50 – 55 minutes.

Rhubarb Meringue Pie  Diane Haight

1 cup cream
1 cup sugar
2 ½ tablespoons flour
2 egg yolks
1 teaspoon vanilla
1/8 teaspoon salt
2 cups rhubarb, diced
1 – unbaked 8-inch pie shell
2 egg whites
¼ cup sugar

In a small saucepan scald cream.  In a medium bowl combine flour and 1 cup sugar.  Stir in cream.  Add vanilla, salt and egg yolks: beat with egg beater until well blended.  Put rhubarb in unbaked pie shell in glass pan.  Pour cream mixture over it.  Bake at 350 degrees for 30 minutes. In a medium bowl make meringue by beating egg whites and ¼ cup sugar together until stiff peaks form.  Cover rhubarb with meringue.  Put in oven again until meringue is nice and brown, about 15 minutes.  This recipe times five makes four 9” pies.

Rhubarb-A-Luttels          Carol Weisz
(Luttel is the Dutch word for little bit)

This is Grandma Topper’s recipe with a more modern twist made with ‘fillo dough.’  I’ve added “luttel” to also celebrate my Pennsylvania Dutch heritage.

Prepare custard:
2 ½ cups rhubarb
1 cup sugar
2 eggs
2 tablespoons water
1 tablespoon flour
Pat of butter

In a large bowl, mix all ingredients well and place in baking dish.  Bake at 350 degrees for 15 minutes.  While baking custard, spray mini muffin pans with cooking spray.  Divide fillo dough sheet into six sections.  Line each muffin cup with 2 to 3 sheets of dough.  Brush 2nd and 3rd sheets with butter.  Spoon partially baked custard into muffin tin and continue baking for 30 minutes.  When slightly cool, remove from muffin tin.  ENJOY!  Makes 24. 

Dal          Heidi Dybing

1 Tablespoon olive oil
1 teaspoon mustard seeds
1 ½ cups rhubarb, cut in ½-inch pieces
1 cup onion, diced
1 red chile, diced
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 teaspoon cumin
½ teaspoon turmeric
4 cups broth or water
1 ¼ cup red lentils

In a medium skillet, heat mustard seeds in oil until seeds pop. Add rhubarb, onion, chile, garlic, ginger, cumin and turmeric.  Cook one minute.  Add broth and red lentils.  Cover and simmer 30 minutes.  Stir.  Simmer uncovered 20 minutes longer until creamy. 

Add:
½ cup tomato, chopped
¼ cup sweet red pepper, chopped
¼ cup parsley or spinach, chopped
2 teaspoons lemon juice
½ teaspoon salt

Serve with pita and Raita (yoghurt)| 

  
Rhubarb Angel Food Cake                         ?

1 ½ pint rhubarb mint jelly or syrup
2 cups rhubarb, cut in 1-inch pieces
5 mint leaves

In a medium saucepan, heat above ingredients on medium heat for 8-10 minutes.  Strain liquid from pulp.  Allow liquid and pulp to come to room temperature.

1 ½ cup egg whites
1 ½ teaspoon cream of tartar
1 teaspoon vanilla
1 ½ cup powdered sugar
1 ½ cup cake flour

In a medium bowl, beat egg whites, vanilla and cream of tartar to soft peaks.  Slowly spoon rhubarb liquid into egg whites while continuing to beat.  Beat to stiff peaks.  Slowly fold in rhubarb pulp.  In a small bowl, sift together sugar and flour 3 times.  Add dry ingredients to egg whites.  Grease an angel food cake pan.  Pour batter into pan.  Bake at 350 degrees for 45 to 50 minutes.  Cool the cake upside down in the pan on a wire rack before removing from pan.

  
Rhubarb Bars with Cream Cheese Frosting     Jennifer Wood  

4 eggs
2 cups rhubarb mash*
1 cup canola oil
1 cup granulated sugar
½ teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt

In a large bowl, beat eggs until evenly blended.  Add oil, sugars, rhubarb and vanilla.  Mix well.  In a medium bowl, mix flour, baking powder, baking soda, cinnamon and salt until evenly mixed.  Add dry ingredients to rhubarb mixture.  Grease a 9x13 pan.  Pour mixture into pan.  Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.  Cool.

For frosting:

1 6-ounce package cream cheese, softened
2-3 cups confectioner’s sugar

In a medium bowl, add sugar to cream cheese and mix well until frosting is spreading consistency.  Spread on cooled bars.

* To make rhubarb mash:
6 cups rhubarb, cut in 1-inch pieces
2 tablespoons water

In a medium saucepan, simmer rhubarb with water, stirring often, until rhubarb is very soft.  Pour mixture through a fine strainer to remove as much liquid as possible. Measure 2 cups mash for this recipe.  Save extra mash and liquid for other recipes.