Back to: Recipes
July 8, 2014
Follow Recipes

Rocky Mountain Recipes 7-7-14

Rhubarb Crumble
Iola Egle • Bella Vista, Ark.
2-1/2 c. Rhubarb, small pieces
2 c. Strawberries, quartered
1/4 c. Light brown sugar
1/2 c. Granulated sugar
2-1/2 Tbsp. Cornstarch
1/2 c. Water
1/2 c. Apple juice
Crumb Topping:
3/4 c. Rolled oats
3/4 c. Flour
3/4 c. Light brown sugar
3/4 c. Walnuts, coarsely chopped
1 t. Ground cardamom
1 t. Ground cinnamon
1/2 t. Ground nutmeg
1 cube Butter, softened
Preheat oven to 350 degrees. Place rhubarb and strawberries in a greased 9-by-9-inch baking dish. In a small saucepan, combine both sugars, cornstarch, water and apple juice and cook until mixture thickens, stirring frequently. Pour hot mixture over fruits. In a bowl combine rolled oats, flour, brown sugar, walnuts, cardamom, cinnamon and nutmeg. Cut in softened butter until crumbly. Sprinkle evenly over fruit mixture. Bake for 45 minutes or until the center is bubbly and the topping is golden brown.

Rhubarb Torte
Cathy Kuhlmann • Longmont, Colo.
1/2 c. Butter or oleo
1 c. Flour
5 Tbsp. Powdered sugar
Pinch of salt
3 c. Rhubarb, diced
2 Eggs, beaten
1-1/2 c. Sugar
1/4 c. Flour
3/4 t. Baking powder
Combine butter, flour, powdered sugar and salt. Press evenly into the bottom of a baking dish. Bake at 350 degrees for 10 minutes or until lightly browned. Combine rhubarb, eggs, sugar, flour and baking powder. Pour over baked crust. Return to oven for 25-30 minutes. Cool and serve with whipped cream.

Rhubarb Pudding
Patty Spellman • Yuma, Colo.
Rhubarb, chopped fine
1 c. Sour milk
2 Eggs
Margarine, scoop the size of an egg
1/2 t. Soda
Put rhubarb in a pudding dish and sprinkle sugar over top. Make batter with sour milk, eggs, margarine, soda and enough flour to make batter about as thick is as cake batter. Spread over rhubarb and bake until done. Serve with sugar and cream.

Rhubarb Custard Cake
Hannah Heath • Belle Fourche, S.D.
1 Yellow or white cake mix
4 c. Rhubarb, chopped
1 c. Sugar
2 c. Whipping cream, unwhipped
1/4 t. Nutmeg, optional
Prepare cake mix according to directions on box. Pour into a greased and floured 9-by-13-inch pan. Cover batter with chopped rhubarb. Sprinkle sugar over rhubarb. Pour cream, not whipped, overall. Sprinkle with nutmeg. Bake at 350 degrees for 50-60 minutes or until cake springs back when lightly touched.

Rhubarb-Cherry Jam
Marcey Dyer • Pierce, Colo.
5 c. Rhubarb, 1/2-inch pieces
1 c. Water
5 c. Sugar
1 (21 oz) Cherry pie filling
2 (3 oz) pkgs. Cherry gelatin
1/8 t. Almond extract
In a large pan, cook rhubarb in water until tender. Add sugar and continue cooking for 10 minutes. Add pie filling and cook for an additional 10 minutes. Stir thoroughly. Remove from heat. Stir in gelatin and almond extract. Cool and pour in jars. Refrigerate or put in freezer.

Rhubarb-Apple Pie
Marlene Maurer • Lakewood, Colo.
1/2 (14.1 oz) pkg. Refrigerated pie dough
3-1/2 c. Rhubarb, sliced
1 c. Sugar
1 Tbsp. Fresh lemon juice
2 Granny Smith apples, peeled, cored, sliced
1/2 t. Ground cinnamon
3/8 t. Salt, divided
1 c. All-purpose flour, divided
1/2 c. Packed brown sugar
6 Tbsp. Cold butter, cut into small pieces
1/3 c. Walnuts, chopped
Preheat oven to 425 degrees. Place pie dough on lightly floured work surface and roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, sugar, juice and apples; toss. Sprinkle rhubarb mixture with cinnamon, 1/4 teaspoon salt and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust. Combine remaining flour, remaining salt and brown sugar in a medium bowl. Cut butter into flour mixture until it resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 (do not remove pie). Bake for 30 minutes or until golden and bubbly. (Shield edges of crust with foil if it gets too brown.) Let pie stand on a cooling rack for 15 minutes before slicing.

Stories you may be interested in

The Fence Post Updated Jul 8, 2014 01:17PM Published Oct 13, 2014 04:11PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.