ie plate.
Put the rhubarb in the crust and cover
let stand 5 minutes. Add rhubarb; cook over medium heat until
Mix together crust, press into 9x13 or 9x9 pan.
Bake at 375 degrees for 10-12 minutes.
Remove crust and reduce heat to 350 degrees.
Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
Once mixture is completely combined, spoon into crust and evenly distribute
Bake an additional 35-45 minutes at 350 degrees.
Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.
f the prepared pan. Spread rhubarb over the crust in an
Press 3/4 of crumb mixture into a greased 9 x 13-inch pan. Pour rhubarb mixture over crumbs.
Sprinkle remaining crumbs over rhubarb.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut into bars.
illing, in medium saucepan combine rhubarb, the 1/3 cup sugar
Mix rhubarb , sugar, water, vanilla .
Add cornstarch which has been dissolved in water.
Cook until thick.
Mix together ostmeal and all other ingredients until crumbly.
Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
Pour in rhubarb mixture and sprinkle remaining crumbs over top.
Bake at 375 degrees for 30-35 minutes.
Cooland cut into small bars.
NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.
bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla
Mix first seven ingredients together.
Put 3/4 of oatmeal mixture into 9 x 13-inch pan.
Cook last five ingredients together. Pour cooked rhubarb over oatmeal mixture.
Top with remaining oatmeal mixture.
Bake at 375\u00b0 for 30 to 35 minutes, cool and cut into bars.
Combine rhubarb, cornstarch, white sugar and water.
Cook until thick.
Add vanilla.
In separate bowl, combine remaining ingredients and mix until crumbly.
Place 3/4 of this mixture in greased 9 x 13 pan.
Spread rhubarb over top, then sprinkle rest of crumbs over rhubarb.
Bake at 375\u00b0 for 30 minutes.
Blend cornstarch and water.
Mix next 4 ingredients.
Stir in cornstarch mixture.
Cook until thickened.
Cool.
Mix remaining ingredients until crumbly.
Pat 3/4 of crumb mixture into 9 x 13-inch pan.
Pour in rhubarb mixture; sprinkle with remaining crumb mixture.
Bake at 375\u00b0 for 40 minutes.
Cool; cut into bars.
Combine flour, sugar and butter.
Pat into 9 x 12-inch pan. Bake at 350\u00b0 for 15 minutes.
Beat eggs; add sugar, flour and rhubarb.
Mix well.
Pour over baked crust and return to oven (350\u00b0) for an additional 30 to 35 minutes.
Cool and cut into bars.
In a greased and floured 9 x 13-inch pan, spread the rhubarb on bottom of pan.
Sprinkle sugar, jello, tapioca and marshmallows over rhubarb.
Make the cake mix as directed on package.
Pour over mixture in pan and bake for 1 hour at 350\u00b0.
Boil sugar, water, vanilla and cornstarch until thick.
Add remaining ingredients, except rhubarb, and crumble 3/4 in the bottom of 9 x 12-inch pan.
Add rhubarb and cover with remaining crumbs.
Bake at 350\u00b0 for 30 to 35 minutes.
Mix together rhubarb and jello.
Spread over first layer.
Mix together butter, sugar and flour.
Crumble over top of rhubarb mixture and pat lightly.
Bake for 45 minutes at 375\u00b0.
Preheat oven to 180 degrees centigrade - gas 4.
Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar.
Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar.
Spread the crumble mixture over the rhubarb BUT don't pat down too much!
Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges.
Serve with ice cream / cream / custard -- or whatever you like!
f prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine
Cook rhubarb, cornstarch, water and salt until thick. Add vanilla. Cool. Combine flour, oatmeal. brown sugar and soda. Cut in shortening. Add nuts to flour mixture. Put 3/4 of flour mixture in bottom of 9 X 13 pan. Pour cooled rhubarb mixture over crust mixture. Sprinkle with remaining flour mixture. Bake at 375\u00b0 for 30 minutes.
Cube the rhubarb and spread on bottom of greased 9 x 13-inch pan.
Sprinkle dry Jell-O over rhubarb, then scatter marshmallows on top.
Prepare yellow cake according to box directions; pour over top.
Bake according to box directions.
Serve warm, plain or with whipped cream or ice cream.
In medium saucepan, combine rhubarb, sugar, cornstarch and water; bring to a boil, stirring often. Cook until thick and bubbly, then stir in baking soda and vanilla. Remove from heat. In large bowl, cut butter into oats, flour and brown sugar until crumbly. Pat 3/4 of mixture over bottom of ungreased 9 x 13 pan. Spread rhubarb filling over crust. Sprinkle with remaining crumbs. Bake at 375\u00b0 for 30 minutes. Makes 2 dozen. Freezes well.