ll-purpose flour and salt. Using a pastry blender or two
late; flute edges.
Place rhubarb in crust. Whisk the sugar
If you are using frozen rhubarb, spread it out on the
nother large mixing bowl, mix rhubarb, (if using frozen rhubarb, do not thaw), boiling
dd frozen rhubarb, sugar, tapioca, cinnamon, salt, red food coloring if using.
ugar, tapioca and salt. Add rhubarb and blueberries; toss to coat
Thaw frozen rhubarb completely, if using, draining well.
In a
Combine rhubarb, sugar, cornstarch and zest in a saucepan.
Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
Serve hot or cold.
If using fresh rhubarb:
Add 1/8 cup water to rhubarb in saucepan, cover with lid and cook.
When it has cooked down, mix cornstarch with 2 T of water and whisk into rhubarb.
Add sugar and zest.
Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.
ut rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb
small saucepan, combine the rhubarb, 2 tablespoons sugar and water
n a large bowl comine rhubarb and 11/2 cups sugar
x9 pan, add the diced rhubarb and sugar mixed together and
ell combined.
Add the rhubarb, and over medium-high heat
Put rhubarb in 8 x 8-inch dish. Sprinkle sugar and dry jello over rhubarb.
Then dry cake mix.
Dribble melted butter on top. Cover with Saran Wrap and bake
15 minutes on High in microwave. Rotate dish midway.
Remove Saran Wrap when done baking.
Cover with waxed paper to cool.
time.
Add in rhubarb. Blend well.
Place batter
Blend the first 3 ingredients.
Add the sour milk or buttermilk, flour, soda, salt, vanilla and rhubarb.
Top with the sugar and cinnamon combined before baking. Bake at 350\u00b0 for 35 minutes in
a greased 9 x 3-inch pan. Bake longer if using frozen rhubarb.
Preheat oven to 350 degrees F (175 degrees C).
Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.
Arrange rhubarb in 13 x 9-inch pan.
Sprinkle sugar and Jell-O over rhubarb.
Pour water over all.
Sprinkle dry cake mix over all.
Cut butter in thin slices and put over top of cake mix.
Do not mix, beat or stir.
Bake at 350\u00b0 for 50 minutes.
Makes 12 to 15 servings.
Serve with Cool Whip or vanilla ice cream.
nch baking pan with the rhubarb.
Sprinkle sugar over the