Rhubarbapalooza

‘Tis the season! You’ve got those beautiful flowers planted and seeds in the garden. The best part? The rhubarb you planted 10 years ago is already growing and ready to eat. 

My roommates and I got creative this year, we wanted to utilize the rhubarb growing in our garden, but do something different than rhubarb cobbler. We made Rhubarb Crunch, Rhubarb Cake and Rhubarb and Cherry Jam. [I know, I know, these are not within my food plan, but they are ALL delicious.]

 

Rhubarb Crisp

Rhubarb Crunch

Rhubarb Crunch

The egg makes this sort of like a rhubarb custard!

Rhubarb Mix Ingredients

  • 3 eggs
  • 1 c sugar
  • 1/3 c flour
  • 6 c rhubarb, chopped into small pieces

Topping Ingredients

  • 1/2 c butter
  • 1 c brown sugar
  • 1 1/2 c oatmeal

Directions:

  1. In a large bowl, mix together eggs, sugar and flour.
  2. Add sliced rhubarb
  3. Pour mixture into greased 9×12 baking pan
  4. Mix topping ingredients in a separate bowl. Sprinkle over the rhubarb pan
  5. Bake at 350 for 35 minutes
  6. Eat.

Rhubarb Cake

Rhubarb Cake

Ingredients

  • 1 1/2 c brown sugar
  • 1/2 c butter
  • 2 eggs
  • 1 c sour milk
  • 1 tsp soda
  • 2 c rhubarb, diced
  • 1 tsp vanilla
  • 2 c flour 
  • 1 tsp cinnamon

Topping Ingredients

  • 1/2 c brown sugar
  • 1/4 c butter
  • 1 tsp cinnamon

Directions

  1. Mix all cake ingredients together and pour into 9×13 pan.
  2. Mix topping ingredients together and sprinkle on top of cake batter before baking.
  3. Bake at 350 for 50 minutes.

 

Rhubarb and Cherry Jam

Rhubarb and Cherry Jam

Rhubarb and Cherry Jam

Ingredients

  • 1 can cherry pie filling
  • 4 c sugar
  • 6 or 8 c diced rhubarb 
  • 1 small pkg cherry Jello

Directions

  1. Mix pie filling, sugar and rhubarb to a boil for 10 minutes, stirring occassionally.
  2. Remove from heat and stir in Jello.
  3. Can. Or put in Gladware and freeze.

Variation: use blueberry pie filling and raspberry Jello.

 

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