3 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb
1 cup chopped nuts (walnuts or pecans)

Topping
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

In a large bowl, combine the flour, brown sugar, baking soda, and salt.

In a small bowl, beat the eggs, buttermilk, oil, and vanilla.

Stir into dry ingredients just until moistened.

Fold in rhubarb and nuts.

Fill greased or paper-lined muffin cups 3/4 full.

Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans to wire racks.

Serve warm.

20 muffins

1 cup sugar
3 eggs (yolks for pie)
1/2 cream or 1/2 & 1/2
2 or 3 cups rhubarb
3 tablespoons flour
1/4 teaspoon cinnamon

Mix well.

Put in unbaked pie crust.

Bake at 350 degrees.

Meringue:
3 egg whites
pinch of salt
9 tablespoons sugar

2-1/2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cup packed brown sugar
1/2 cup oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk
1-1/2 cup diced rhubarb
Chopped nuts
Sugar
Cinnamon
Butter, melted

Mix flour, brown sugar, soda, baking powder, and salt together.

Add oil, slightly beaten egg, and 3/4 cup buttermilk.

Stir in 1-1/2 cup diced rhubarb and some chopped nuts.

Fill muffin tins 2/3 full.

Sprinkle with a mixture of granulated sugar and cinnamon.

Dribble a little melted butter over the top.

Bake at 375 degrees for 15 to 20 minutes.

Makes 20 muffins.

Rhubarb was so plentiful when I lived in Minnesota. We don’t have it in Texas, so this recipe really makes me hungry for it!

5 cups rhubarb
4 cups sugar
1 package – any flavor Jello

Boil rhubarb and sugar for 10 minutes.

Remove from heat, and add Jello.

Stir until Jello is dissolved.

Place in jars and seal.

Mix the following until crumbly, and press half into a 9 inch x 9 inch pan.

1 cup brown sugar
1 cup flour
3/4 cup quick cooking oatmeal
1/2 cup melted butter
1 teaspoon cinnamon

Cover with 4 cups diced rhubarb.

In saucepan, mix:
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
1 cup sugar

Cook over medium heat until thick and clear. Then pour over rhubarb.

Sprinkle remaining crumbly mixture on top.

Bake at 350 degrees for one hour.

This old recipe for a rhubarb dessert is from Grandma Marie (born in 1914). She gave me this recipe in the 1960s.

1 yellow cake mix
4 cups rhubarb – cut fine
1 cup sugar or a little more
1 cup whipping cream

Make cake as directed on box. Put in a 9 inch x 12 inch pan.

Put rhubarb on top.

Sprinkle with the sugar.

Pour cream over all.

Bake at 350 degrees for about 45 minutes.

This old recipe for a rhubarb torte is from Grandma Marie (born in 1914). She gave me this recipe in the 1960s.

Mix the following together like a pie crust:

1 cup flour
5 tablespoons sugar
1/2 cup butter

Pat into a 9 inch x 12 inch pan. Bake at 350 degrees about 15 or 20 minutes.

Filling:
6 egg yolks
2 cups sugar
1 cup 1/2 & 1/2
2 tablespoons flour
1/2 teaspoon salt
5 cups rhubarb

Mix all together. Pour over baked crust and bake 35 to 45 minutes at 350 degrees, until custard is set.

Top with this meringue, and bake until golden brown at 350 degrees.

Meringue:
6 egg whites beaten with 12 tablespoons sugar, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla, and a dash of salt.

This is one easy recipe! But, boy does it taste good!

Use 1 cup of sugar to every 4 cups of rhubarb.

Cook over low heat until the rhubarb is tender.