Friday, September 3, 2010
Posted by Grandma Jeanne on August 15, 2006
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.
Posted by Grandma Jeanne on December 5, 2005
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.
Posted by Grandma Jeanne on
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.
Posted by Grandma Jeanne on
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.
Posted by Grandma Jeanne on December 4, 2005
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.
