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I just moved to a new house and it has an abundance of rhubarb that needs cut & used. If you have any good rhubarb recipes I'd appreciate any and all of them! Those with sugar, without sugar, etc. are all fine. Thanks for your help!
RHUBARB COFFEE CAKE
2 eggs
1/2 cup oil
1/3 cup milk
2 cups sifted flour (sift then measure)
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
2 cups fresh rhubrb, cut into 1/2" pieces
Topping:
2/3 cup flour
1/3 cup brown sugar, packed
4 TBL butter
Beat together the eggs, oil & milk. Add to dry ingredients. Fold in rhubarb. Pour into a 9x13" greased pan. Spoon topping over. Bake in a preheated 350° oven for 50 minutes.
RHUBARB NUT BREAD
1 1/2 cups packed brown sugar
2/3 cup oil
1 egg
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup sour milk (add a tsp of vinegar to the milk & let sit a little while)
2 1/2 cups flour
1 1/2 cups freshed diced rhubarb
1/2 cup chopped nuts
1/2 cup sugar
1 TBL butter
Beat sugar, oil & eggs. Mix soda, salt, vanilla & milk; add to first mixture. Add rhubarb, flour & nuts. Grease 2 loaf pans, turn mixture in & top with combined sugar & butter. Bake in a preheated 325° oven for approximately 1 hour.
Mix 1 cup flour, confectioners' sugar & butter until consistecy of pie crust. Press into a 9x13" pan. Bake in a preheated 350° oven for 12 minutes. To prepare filling, combine slightly beaten eggs, sugar, 1/4 cup flour, salt, vanilla & rhubarb. Spread over crust & bake at 350° for about 35 minutes.
RHUBARB SNACK CAKE
1 cup sugar
1 cup low-fat sour cream (regular works too)
1 tsp baking soda
2 cups chopped rhubarb
2 cups sifted flour (sift then measure)
Dash of nutmeg
Heat oven to 350°. Grease bottom & sides of 9" square glass baking dish. Combine sugar & baking soda. Stir in sour cream. Add flour & rhubarb. Mix well. Spread evenly into baking dish. Sprinkle nutmeg on top. Bake 25-35 minutes or until toothpick inserted in center comes out clean.
Wow, Littleme, I hit the jackpot with you! Thanks! I can't wait to try your recipes. Thanks ever so much!
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