let stand 5 minutes. Add rhubarb; cook over medium heat until
Preheat oven to 350\u00b0.
Combine flour, brown sugar, oatmeal, butter and cinnamon.
Press half the mixture into a greased 8 inch square baking dish. Set remainder aside.
Combine sugar, water and cornstarch in a saucepan and cook until very thick.
Stir in rhubarb and vanilla, then pour over the oatmeal mixture in the baking dish.
Top with remaining oatmeal mixture.
Bake for one hour.
This is very good served warm with a scoop of vanilla ice cream.
baking pan.
Combine rhubarb, granulated sugar and peach juice
n a saucepan. Add the rhubarb and simmer for 3 mins
o 3 cups of chopped rhubarb.
Mix well.
Spread
Spray Pam in bottom of 13 x 9 1/2 x 2-inch oblong pan.
Pour rhubarb, Jell-O and sugar ingredients into pan; spread even layer to cover entire bottom of pan.
Pour cake mixture into pan and be sure to cover entire bottom layer.
Bake 35 to 40 minutes at 350\u00b0. Cool and leave cake in pan.
Serve with ice cream or Cool Whip topping.
aking dish.
Mix the rhubarb and 1 cup sugar, and
Place in prepared dish with rhubarb. Add lemon juice and enough
Combine sugar and cornstarch; mix well.
Add rhubarb nutmeg(optional), butter and grated orange rind.
Let stand 10 minutes.
Place in 9x9 baking dish.
Bake in 375F preheated oven for 10 minutes.
Mix cobbler topping ingredients and.
drop\"blobs\" of topping on fruit.
Bake at 350F for 25 to 35 minutes.
Serve warm.
For best results with this recipe, use apples that hold their
Preheat oven to 350 degrees F (175 degrees C).
Spread rhubarb into the bottom of a 9x13-inch baking dish.
Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
Bake in the preheated oven until cobbler is lightly browned, about 1 hour.
Preheat oven to 400\u00b0.
Cut rhubarb into 3/4-inch pieces. Combine sugar, cornstarch and water in a bowl.
Stir until well blended.
Stir in rhubarb.
Pour into an 8-inch square baking dish.
Bake for 15 minutes.
While this is baking, prepare cobbler topping.
f sugar.
Combine with rhubarb.
Put in casserole or
Put rhubarb into large cake pan. Add pineapple. Sprinkle sugar and corn starch mixture over rhubarb. Dissolve Jell-O and pour over rhubarb. Dot with butter, then cover with pie crust. Bake at 350\u00b0 for 30 to 40 minutes until crust is brown and rhubarb is soft.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray.
Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture.
Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.
Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour
Cut rhubarb into 1/4-inch pieces (remove stringy part). Combine 1 cup sugar, lemon rind, 1/2 cup Bisquick and rhubarb; toss.
Place result in 9-inch greased pan.
Mix 1 cup Bisquick, 1/4 cup butter (melted), 1 egg and 2/3 cup sugar.
Spread or dab over rhubarb mixture.
Bake at 350\u00b0 for 35 to 50 minutes or until cake-like and medium golden brown.
Put rhubarb in greased baking dish (8 x 12-inch unless more fruit is used).
Mix sugar, cornstarch, water and vanilla.
Cook over low heat until thick and clear.
Pour hot sauce over rhubarb. Combine flour, oatmeal, brown sugar, cinnamon, salt and margarine; sprinkle over rhubarb.
Bake 35 to 40 minutes at 350\u00b0.
Place rhubarb in greased 8 x 12-inch baking dish and sprinkle with 1 cup sugar.
Dot with margarine.
Mix dry ingredients and mix in shortening, then stir in egg and milk.
Pour over rhubarb and bake at 350\u00b0 for 30 to40 minutes.
Combine 1 cup sugar and rhubarb.
(A little red food coloring may be added.)
Pour into greased 13 x 9-inch pan.
Combine 1 cup sugar, flour and soda.
Cut in margarine.
Stir in coconut, vanilla and walnuts.
Spread over top of rhubarb.
Bake at 350\u00b0 for 30 to 45 minutes or until rhubarb is tender and topping is brown.