Fast and Easy Rhubarb Dessert
Betty Crocker Raspberry Dessert Bar Mix. 2 cups rhubarb (1/2" pieces) 1/3 C sugar
An easy fast dessert is to use Betty Crocker Raspberry Dessert Bar Mix. To the raspberry layer--add 2 cups 1" pieces of rhubarb coated with 1/3 C sugar before adding the crumb topping. P.S. for the summer season blueberries and blackberries work great too.
Go Anywhere Rhubarb Squares
1 c. flour 1/3 c. powdered sugar 1/3 c. butter Filling: 1 c. sugar 1/4 c. flour 2 eggs, lightly beaten 1 tsp. vanilla 3 c. finely chopped fresh or frozen rhubarb
Combine flour & powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.
1 cup All-purpose flour 3/4 cup Oatmeal -- uncooked 1 cup Brown sugar -- packed 1/2 cup Butter, unsalted -- melted 1 cup Sugar 2 teaspoons Cornstarch 1 cup Water 1 teaspoon Vanilla extract 4 cups Rhubarb
Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9"x9" pan. Add rhubarb, cut in 1/2" pieces. Combine sugar, cornstarch, water and vanilla; cook till thick and clear. Pour sauce over rhubarb. Top with other half crumb mixture. Bake at 350F for 45 minutes.
Crust: 1 1/3 cups flour 1/2 cup sugar 2/3 cup butter or margarine Filling: 2 cups sugar 1/3 cup flour 2 eggs 3 cups finely chopped rhubarb
Mix the crust ingredients like a pie crust and pat into a 9x13 inch cake pan.
Mix the filling ingredients well, spoon into crust and bake 350 degrees for 45 minutes.
1 cup all-pupose flour 1/3 cup slfted powdered sugar 1/3 cup butter or margarine 1 cup sugar 1/4 cup all-purpose flour 2 slightly beaten eggs 1 teaspoon vanilla 3 cups finely chopped fresh or frozen rhubarb
In a mixing bowl, combine the 1 cup flour and the powdered sugar. Cut in butter or margarine till mixture resembles coarse crumbs.
Pat the crumb mixture into the bottom of an llx7x1 1/2-inch or 9x9x2-inch baking pan. Bake in a 350 BA oven for 12 minutes.
In the mixing bowl, beat together sugar, 1/4 cup flour, eggs and vanilla. Stir in rhubarb. Pour over warm crust in baking pan.
Return to oven and bake for 35 minutes more or till done. Let cool in the pan on a wire rack. Serve warm or cool. Store in the refrigerator. Makes 16 servings.
Rhubarb Crumb Bars
Top and bottom "crust" 1 cup flour 3/4 cup oatmeal (uncooked) 1 cup brown sugar (packed) 1/2 cup butter, (melted) Filling 3/4 cup sugar 1-1/2 Tbls flour 1/4 teas nutmeg 1 Tbls butter (softened) 1 egg (beaten) 2 cups rhubarb (cut into 1/2" pieces)
Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" square pan. Add rhubarb. Beat egg. Blend sugar, flour, nutmeg and butter. Add beaten egg, beat until smooth. Pour over rhubarb. Top with other half crumb mixture, press mixture down lightly. Bake at 350 degrees for 20-25 minutes.
Rhubarb Custard Bars
Crust: 1 1/4 cup all-purpose flour 1/2 cup sugar 1/2 cup butter, 1 stick, room temperature Filling: 1 cup sugar 1/4 tsp. salt 2 tbsp flour 4 eggs beaten 1 tsp. vanilla 4-5 cups rhubarb
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.
Crust: blend flour & sugar together, then cut in the butter with a fork or pastry blender. Press crust into a 9x13 inch baking pan that has been sprayed with a cooking spray. Bake for 10-12 minutes or until lightly browned. Prepare filling while crust is baking.
Filling: in a large mixing bowl blend sugar and flour, then add eggs, vanilla and rhubarb and blend well. Pour mixture over partially baked crust and continue baking for 30-35 minutes. Serve warm or cooled. Store leftovers in the refrigerator.
Crust: 1 c Flour 5 T Sugar 1/4 c Butter Topping: 2 Eggs 1 1/2 c Sugar 1/4 c Flour 1/4 ts Salt 2 c Rhubarb; fresh, diced
Preheat oven to 350°F. Blend crust ingredients. Press into ungreased 9" x 9" pan. Mix topping ingredients and spoon over crust. Bake at 350F for about 30 minutes or till crust is golden brown.
Rhubarb Dream Bars
Crust: 2 c Flour, all-purpose 3/4 c Sugar, powdered 1 c Butter, unsalted Filling: 4 ea Eggs 2 c Sugar, granulated 1/2 c Flour, all-purpose 1/2 ts Salt 4 c Rhubarb
Combine flour and sugar. Cut in butter, until crumbs form. Press in bottom of jelly roll pan. Bake at 350F for 15 minutes. Blend eggs, sugar, flour, salt. Fold in rhubarb. Spread of crust. Bake 40-45 minutes in 350F oven. Cool. Cut into squares.
Just like little squares of mom's rhubarb pie.
1/2 cup each, whole-wheat and unbleached white flour 1 cup + 2 tablespoons sugar 2 tablespoons each, melted butter and canola oil 1 large egg, plus 2 egg whites 3 cups diced rhubarb 1 tablespoon minced crystallized ginger 1 teaspoon vanilla 1/4 teaspoon salt 3/4 teaspoon baking powder
Preheat oven to 350. In a mixing bowl, using a fork, stir together flours, 2 tablespoons sugar, butter, and oil. Mix and mash together until all flour is moistened. Press into bottom of an 8-inch square baking pan and bake 20 minutes.
While crust bakes, stir together egg, egg whites, remaining sugar, rhubarb, ginger, vanilla, salt, and baking powder. Pour mixture over hot crust, and bake another 25 to 30 minutes, until filling is set. Cool before cutting into bars.
German Rhubarb Squares - Rhabarberkuchen mit Makronenhaube
Dough: 10.5 ounces (300 grams) flour 4.4 ounces (125 grams) butter 3.5 ounces (100 grams) sugar 4 egg yolks (use the whites in the meringue) 1 egg 1 packet vanilla sugar Topping: 3.5 pounds (1.5 kg) rhubarb (6-7 large stalks) 10.5 ounces (300 grams) sugar 3 TBS breadcrumbs
3.5 ounces (100 grams) ground almonds 4.5 ounces (125 grams) sugar 4 egg whites
Sieve the flour into a large, flat bottomed bowl. Add the sugar and mix well. Cut the butter in with a pastry cutter. Separate 4 eggs; set the whites aside. Add the four yolks plus one whole egg to the flour and butter mixture; add the vanilla. Knead briefly (it will be very dry and crumbly -- that's okay). Place the dough in the refrigerator for 30 minutes to rest.
Wash and peel the rhubarb, and cut it in 1/2 to 3/4 inch pieces. Line a cookie sheet with parchment paper. Don't grease the pan (or if you don't have parchment paper you can try it with a greased pan instead.) Roll the dough out to about 1/4 inch thick. Make a ridge around the edge to help keep in the juices. (You could try to make this as a pie, this amount would probably make two small pies. The crust is thicker, denser, and sweeter than a pie crust, though.)
Poke holes all over the crust with a fork and bake in a preheated 400 F oven for 15-20 minutes.
Mix the 10.5 ounces of sugar in with the rhubarb and let them sit together briefly to create some juice. Spread the breadcrumbs over the pre-baked crust. Spread the rhubarb evenly over the crust, along with the sugar/juices. Bake for 20 minutes at 400 F until the rhubarb is soft. Beat the egg whites until they are stiff. Slowly add 4.5 ounces of sugar and continue to beat until it's thick and creamy. Fold the ground almonds into the egg whites.
Distribute the egg white mixture over the baked and still hot rhubarb cake and bake at 450 F 10 minutes until the meringue is lightly browned.
Remarkable Rhubarb Bites
2 cups diced rhubarb 1 cup sugar 1/2 cup shortening 1 cup brown sugar 1 egg 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 2 cups flour 1/2 teaspoon vanilla Confectioners' sugar
Preheat oven to 350 degrees.
Mix together rhubarb and 1/2 cup sugar. Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar. Add egg and then stir in baking soda, salt, cinnamon and flour. Stir in vanilla, then rhubarb mixture.
Place batter in a greased and floured 13x9" baking pan and bake for 40-45 min. Let cool, sprinkle with confectioners' sugar and cut into 2" squares.
1/2 cup white sugar 1 tablespoon butter or margarine 1 1/2 cups packed brown sugar 1 egg 1 teaspoon baking soda 1 cup sour cream 1/2 cup chopped nuts 1 teaspoon ground cinnamon 1/2 cup shortening 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 cups rhubarb, cut into 1/2 inch pieces
Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping.
Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.
Makes about 20 bars
5/8 cup butter or margarine 1 cup brown sugar 1 cup all-purpose flour 1 cup rolled oats 1 cup flaked coconut 1 egg 1 teaspoon baking soda 1/2 cup ruhubarb jam
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch round cake pan.
Place butter or margarine, brown sugar, flour, oatmeal, coconut, egg and baking soda in a bowl and mix well. Put 2/3 of the batter in the prepared pan then spread the rhubarb jam over it. Pat the remaining dough over the top.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.