br>Combine the rhubarb with the 1/2 cup
ntil smooth.
Sprinkle chopped rhubarb over baked crust. Pour egg
Preheat oven to 400 degrees farinheit.
Combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
Add dry ingredients and mix throughly until dry ingredients are moistened.
Fold in rhubarb.
Spoon evenly into 12 muffin cups.
Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.
hick and foamy. Stir in rhubarb and nuts.
In another
Mix rhubarb, strawberries and egg and set aside.
Mix sugar, flour and salt; add to fruit and put into pie crust.
Cover with second pie crust.
Sprinkle confectioners sugar on top of crust. Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 30 to 45 minutes.
Beat egg whites in bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter and orange concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour and salt; beat well.
Add rhubarb to yolk mixture; stir well.
Gently fold in meringue.
Pour into pastry-lined pan; sprinkle with pecans.
Bake on bottom rack in 375 oven 15 minutes.
Reduce heat to 325 F.
;bake 45 to 50 minutes more.
Cool on rack.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
ubber, getting the best seal possible.).
Chop unpeeled rhubarb finely. Place
Put rhubarb in large bowl.
Mix sugar, flour and salt and pour over rhubarb.
Add beaten eggs; mix well and pour into a 9-inch crust.
Cover with vented top crust.
Bake at 450\u00b0 for 15 minutes, then at 350\u00b0 for 30 minutes or until brown and bubbly.
Best ever!
en mix together with Rhubarb -- well coating rhubarb.let set 5 min
In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen.
See other recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
BEST PANCAKE MIX: In large bowl,
Combine sugar& cornstarch.
Stir in rhubarb& water.
Cook& stir over medium heat until thickened.
Reduce heat, cook 2-3 minutes longer.
Add food coloring.
Spread on graham wafer crust and let cool.
Fold marshmallows into whipped cream and spoon over rhubarb mixture.
Prepare pudding according to package instructions and spread over all.
Sprinkle with graham wafer crumbs.
Chill (Best chilled overnight).
esembles large breadcrumbs. Fingers are best for this job but you
ombine the cubed bread and rhubarb, and place in the baking
ie plate.
Put the rhubarb in the crust and cover
an is perfect for this recipes, so use that if you
nch baking pan with the rhubarb.
Sprinkle sugar over the
ixing bowl, slice strawberries and rhubarb and sprinkle with HALF of
astry in pie plate. Heap rhubarb over this mixture. Sprinkle with
Make syrup of sugar and water.
Boil together a few minutes. Add rhubarb to syrup when it starts boiling in center.
Watch closely and let boil just one minute.
Now here is the trick that makes ordinary rhubarb sauce a deluxe sauce.
Pour into a bowl or pan with a tight cover. Leave tightly covered until cold and you will find a sauce very different from any you have ever eaten.