Hallson Gardens

Okay, help me out here. We are putting in new floors so everything had to be moved out of most of the rooms in the house. Including all my recipe books from the bookcase which are now packed in boxes and stored in the back bedroom under other boxes of stuff. So I can't use them right now.

I have more rhubarb and want to make a rhubarb dessert, but am bored with the usual rhubarb crisp. Anyone have a good rhubarb recipe. I've made plenty of crisps and have made sauce to put on ice cream, but am ready for something different!

Suggestions??

Hmmm....reminds me I better take a look at my rhubarb patch....thanks!

This recipe won me a prize! It's different...and delicious...even people who think they dislike rhubarb love it!



Rhubarb Torte

INGREDIENTS
3/4 cup butter
1 3/4 cups all-purpose flour, divided
1 tablespoon white sugar
6 eggs, separated
1 cup evaporated milk
2 3/4 cups white sugar
8 cups diced rhubarb
1 teaspoon vanilla extract
1/2 t. cinnamon


DIRECTIONS
To Make Crust: Preheat oven to 350 degrees F and lightly grease a 9x13 inch baking dish. In medium bowl combine butter, 1 1/2 cups flour and 1 tablespoon sugar and blend together with an electric mixer. Press mixture into bottom of baking dish and bake for 15 minutes, until set.

To Make Filling: In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb. Stir together and pour over cooled crust. Bake for 1 hour, until set.

To Make Meringue: In large mixing bowl, beat 6 egg whites until foamy. Beat in sugar, cinnamon, and vanilla until stiff peaks form. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.

Sounds delicious and different, I'll have to give it a try. But must admit, I don't always have the best luck with those meringue toppings!!

Thanks!

This ones EZ:
1 pint of heavy whipping cream
1 yellow cake mix
Eggs, Water, Oil per the cake mix recipe
1/2 to 1 cup sugar
Pam vegetable spray to treat the pan
Rhubarb...washed and cut into 1 inch cubes x 2-4 cups

Rhubarb delight:
Prepare the yellow cake mix per instructions on the box and pour into a 9x13 inch pan.
Sprinkle sugar over the top of the cut up rhubarb
Sprinkle rhubarb over the cake
Pour the pint of heavy whipping cream over the top.
Bake in over 15 minutes longer then directions. same temp as directions


Remove from oven when middle of cake is not jiggly anymore. Eat warm if you can't wait.
All the rhubarb and cream drop to the bottom of the cake making an orgasmic custard, Enjoy

Later, Love, Lisa

Oh my sister, Bev makes THE best rhubarb custer pie!!!! I don't know if she remembers how but I'll ask her. She hasn't made it in years, but OMG it was soooooo good!!!
I would tell ya, but I have no idea, I'm not a baker LOL. I just eat what is baked

OH OH I just seen this is a pretty old post
So I guess you probably have already gotten other recipes huh LOL.

Annie, I was fooled too. I was wondering how Jane still had rhubarb in September.

There will always be next year, unless Jane froze all her rhubarb while waiting for the perfect recipe

For some reason I'm still getting rhubarb too. Not complaining tho. I am trying to remember that recipe...LOL. Lots to think about for an oldie....hehehe...

Chris is right, with rhubarb there is always next year!!! I'll print off these recipes and try them next spring.

I love rhubarb! I've been meaning to post a couple of my favorite recipes here for a LONG time..

I'm eating 'Rhubarb Delight' hot from the oven (yum!) so might as well post the recipe. Got this recipe from my aunt when I was a kid and it's been a family favorite ever since -- this is how it's written:

Rhubarb Delight

1 cup flour
1 tbs. sugar
salt to taste
1 1/2 tsp baking powder
Cut in 2 tbs. margarine
Beat 1 egg with 2 tbs. milk and add to dry ingredients. Press dough on bottom of greased pan.

Rhubarb:
1/3 cup sugar
1 pkg. strawberry jello
3 tbs. flour
Add to approx. 5 cups cut rhubarb, mix well, put on top of dough.

Mix:
2/3 cup sugar
1/3 cup flour
3 tbs. butter
Sprinkle over top. Bake 375F for 45 minutes.

I make this at least a few times a year w/ both fresh and frozen rhubarb. If using frozen you may have to increase baking time. Recipe doesn't specify pan size, but I usually make this in a 9 x 12. I just used a 9 x 9 and it came out great. I'm going to eat the whole thing... I can't resist it. lol!

Anyone want another fav recipe? rhubarb & cheesecake pie! it sounds weird, but trust me, it's GREAT!

Thanks!! I divided my rhubarb early last year and the new patch took off right away. So I'll have extra rhubarb this year. It's out there somewhere under the SNOW!! In just a couple months spring will be here and I'll have RHUBARB and can try these recipes . . . .Thanks!! ( . . . . or maybe lurking down in the bottom of the freezer there's still a container of last years crop . . . )

You're welcome, JaneG! I don't know why, but I always crave rhubarb in February. I love sour things... rhubarb, cranberries, vinegar. That 'Rhubarb Delight' is easier to make than it sounds and it's really pretty because of the coloring from the strawberry jello. I've tried it with raspberry and cherry jello (in a pinch) but think it's best with strawberry. I use a glass pan and usually reduce the oven temp about 25 degrees so that the bottom doesn't get too brown.

When I bought my house there was snow still on the ground, so I was thrilled when I found a nice patch of rhubarb at the back of the garage.