Rhubarb Custard Bars and more recipes - Page 4
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  1. #46
    Registered User PoorRichardsGirl's Avatar
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    Mar 2005
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    Lots of recipes at The Rhubarb Compendium.

  2. #47
    Registered User suebeehoney's Avatar
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    Jun 2008
    a little country town, Michigan
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    Default Rhubarb Crisp-Cake

    My dear neighbor has a large patch of rhubarb, but doesn't like the stuff. So she's allowed us to take all we want!

    I found a recipe for a rhubarb cake, but modified it to make the following. The resulting dish is really cool - the cake batter rises up through the rhubarb and creates kind of a patchwork of cake/rhubarb/topping - very neat looking. The taste is tart/sweet, like you'd expect from rhubarb, and the bottom layer stays somewhat chewy and dense - almost like a heavy caramel flavored cake. DS16 and I had this gone in a matter of 2 days.

    Rhubarb Crisp-Cake

    1 cup white sugar
    1 tablespoon all-purpose flour
    4 cups diced rhubarb
    1/2 cup butter
    1 cup all-purpose flour
    1 cup white sugar
    1 teaspoon baking powder
    1/2 cup milk

    2 cups quick or rolled oats
    1/2 cup brown sugar
    1 stick butter/margarine, melted

    Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of sugar and 1 tablespoon of flour. Add rhubarb and toss to coat; set aside.

    Melt the butter in a 2 quart casserole dish or other deep baking dish as the oven preheats. In a large bowl, whisk the remaining 1 cup of flour, 1 cup sugar, and baking powder. Stir in milk until batter is smooth. Pour the batter over the melted butter and spread gently so that butter stays on the bottom. Arrange the rhubarb in an even layer on top of the batter. (This is easier said than done. It's not a big deal if some of the butter comes up over the cake batter, because it WILL - the cake still turns out ok - just try not to mix the two layers too much.)

    Mix the oats, brown sugar and melted butter/margarine in a small bowl until blended. Using your fingers, crumble the topping over the rhubarb, leaving open areas of rhubarb so the cake batter can rise up through between areas of topping. You could even get creative with this and make a design with the topping and open areas - see what the cake batter will do when you give it room to rise!

    Bake in the preheated oven until batter has risen up through the fruit and the top is golden brown, 50 to 60 minutes. Test with a long skewer to see if cake is cooked through. Let cool before serving.
    Last edited by suebeehoney; 07-24-2008 at 07:40 AM.

  3. #48
    Registered User foxxyroxie's Avatar
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    Jan 2006
    Guntersville, Alabama, United States
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    My late mother used to mix the rhubarb with strawberries... just chopping both up and adding enough sugar to desired sweetness. We would eat it over shortcake with a big scoop of vanilla ice cream or a big dollop of whipped cream/whipped topping......yummo... brings back such glorious childhood memories.
    Last edited by foxxyroxie; 05-07-2009 at 05:32 PM.

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