Rhubarb Dessert Recipes

Rhubarb Cookies

• 1/2 cup butter flavored shortening
• 1 cup brown sugar, packed
• 1 egg
• 1 tsp. soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1 1/3 cups rhubarb, finely diced
• 2 cups flour
• Cinnamon/sugar sprinkle

Blend together shortening, sugar and egg. Add soda, baking powder, salt, and vanilla. Blend well. Add rhubarb and mix well. Blend in flour.

Drop by teaspoonful onto a cookie sheet coated with vegetable cooking spray. Sprinkle with cinnamon/sugar. Bake in a 350 degree oven 12 to 15 minutes. These are a nice soft cookie.
Recipe from 1997 Friedens Reformed United Church of Christ, Tripp, SD recipe book pg 16

Rhubarb Crisp

• 4 to 6 c. rhubarb
• 3 T. tapioca
• 1 c. sugar
• 1 can mandarin oranges
• 1 c. oatmeal
• 1/2 c. brown sugar
• 2 T. flour
• 1/2 c. oleo

Mix diced rhubarb, tapioca, 1 cup sugar and mandarin oranges. Press mixture into 9x13 cake pan. Mix together oatmeal, brown sugar, flour, and oleo. Top rhubarb mixture with oatmeal mixture. Bake at 350 for approximately 45 minutes.

Rhubarb Crunch

• 1/4 c. flour
• 1 c. brown sugar
• 3/4 c. oatmeal (uncooked)
• 1/2 c. margarine
• 6 c. rhubarb
• 1 c. water
• 1 1/2 c. white sugar
• 2 T. cornstarch
• 1 tsp. vanilla

Mix flour, brown sugar, oatmeal and margarine until crumbly. Press 3/4 of the crumb mixture in a 9x13x2 pan. Put the rhubarb on crumbs. Mix the white sugar, cornstarch and water; cook until thick, then add the vanilla. Pour the cooked mixture over the rhubarb. Sprinkle the rest of the crumb mixture on top. Bake in preheated 350 oven until rhubarb is done, about 45 to 60 minutes.

Also see this recipe for Rhubarb Crunch. Very similar to the one above.

Rhubarb Coffee Cake

• 1/2 cup shortening
• 1 1/2 cup sugar
• 1 egg
• 2 cups flour
• 1 tsp. soda
• 1 tsp. vanilla
• 1 cup buttermilk
• 1 1/2 cup rhubarb

Mix all of the above ingredients, except rhubarb. Cut up raw rhubarb and fold into mixture. Place in a 9x13 pan. Sprinkle top with 1/2 cup sugar and cinnamon. Bake at 350 for 45 minutes.
See the recipe: Rhubarb Coffee Cake

Here's another recipe for Rhubarb Coffee Cake

Rhubarb Strawberry Coffee cake

• 3 cups flour
• 1 cup sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup margarine, softened
• 1 cup buttermilk
• 2 eggs
• 1 tsp. vanilla
• 1 recipe for Rhubarb Filling (see below)

RHUBARB FILLING: In saucepan, combine 3 cups diced rhubarb and 1-16 ounce package frozen strawberries. Cook fruit, covered, for about 5 minutes over low heat. Add 2 tablespoons lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook 4 to 5 minutes, stirring until thick and bubbly. Cool.

CAKE: Combine flour, sugar, baking soda, baking powder and salt. Cut in the margarine. Beat together buttermilk, eggs and vanilla. Add buttermilk mixture to the dry ingredients. Stir to moisten. Spread 1/2 the batter in a greased 9x13 pan. Spread the cooled Rhubarb Filling over the batter. Spoon remaining batter over filling. Add topping, sprinkle over batter. Bake at 350 for 40 to 45 minutes.

TOPPING: 3/4 cup sugar, 1/2 cup flour, 1/4 cup margarine.

Here's two more recipes for Rhubarb cake:

Rhubarb cake Recipe 1
Rhubarb cake Recipe 2

Rhubarb Pie

• 1 1/2 cups rhubarb
• 1 egg
• 7/8 cup sugar
• 2 tablespoons flour

Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.

Homemade Rhubarb Pie

• 3 cups rhubarb
• 1 1/2 cups sugar
• 2 tablespoons cornstarch
• 1 egg slightly beaten

Line pie pan with pie crust. Cut rhubarb in 1/2 inch pieces and roll in cornstarch. Mix other ingredients with rhubarb. Turn into lined pie plate. Bake 35 to 40 minutes at 425°.

Strawberry - Rhubarb Puff

• 1 pkg. (16oz) frozen rhubarb, thawed
• 1 pkg. (10oz) frozen strawberries, thawed
• 1/2 cup sugar
• 2 cups flour
• 2 Tbsp. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/3 c. salad oil
• 2/3 c. milk
• butter
• 2 Tbsp. sugar
• 1 tsp. cinnamon

-Heat oven to 450 degrees. In ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries, and 1/2 cup sugar; place in oven.
-Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
-Drop dough by 9 spoonfuls onto hot fruit. Make an indention in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. 9 servings.
1968 church Cookbook

This recipe for Rhubarb Dream Dessert sounds really interesting. You make a crust, then add the rhubarb topping, and bake.

This recipe for Rhubarb Delight is similar to the one above. But this one uses 3 egg yolks in the topping, and then you use the leftover egg whites for a meringue.

Rhubarb Jello Salad

• 2 c. chopped rhubarb
• 4 T. water
• 1/2 c. sugar
• 1-3oz pkg. red Jello
• 3/4 c. cold water
• 1 apple, diced
• 1 banana, cut up

Cook rhubarb with 4 tablespoons water. Stir until rhubarb is mushy. Add Jello and stir until dissolved. Add 3/4 cup water; stir. Cool until mixture begins to set. Add apple and banana. Chill until set.

Rhubarb Punch

• 8 cups rhubarb, cut up
• 3 quarts cold water
• 1 1/2 cups sugar
• 1 small can orange juice concentrate
• 1 small can lemon juice concentrate

Cook rhubarb and water until very soft. Strain well. Add sugar and reheat until sugar is dissolved. Add concentrates and chill. You can also freeze it. Add ginger ale (or 7up) just before serving.
Recipe from a 1998 Platte SD Recipebook