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July 16, 2013
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Plains Edition Recipes 7-13-13


Rhubarb Cake
Delores Hansen, Chappell, Neb.
4 c. Rhubarb, cut up fine
1-1/2 c. Sugar
1 (3 oz) box Strawberry Jello
4 hands full Miniature Marshmallows
White or Yellow Cake Mix
Mix ingredients together and pour into a 9-by-13-inch pan. Mix a white or yellow cake mix according to package directions. Pour over first mixture. Bake at 350 degrees for 35 to 45 minutes or until done.

Rhubarb Pudding
Iola Egle, Bella Vista, Ark.
4-5 c. Rhubarb, chopped
1 c. Water
1/2 c. Granulated Sugar
1 (3-1/4 oz) pkg. Vanilla Tapioca Pudding
Drop rhubarb into boiling water. Reduce heat and boil gently until tender—about 5 minutes. Add sugar and pudding. Cook and stir until mixture comes to a boil. Remove from heat. Serve warm or chilled. Makes 4 servings.

Crumb-Topped Strawberry Rhubarb Pie
Sharon Raasch, Imperial, Neb.
1 c. All-purpose Flour
1/8 t. Salt
1/3 c. Butter, chilled
2 Tbsp. Cold Water
1-1/4 c. White Sugar
1/3 c. All-purpose Flour
1/2 t. Ground Cinnamon
1/4 t. Ground Nutmeg
2 c. Rhubarb, sliced 1/2-inch thick
2 c. Fresh Strawberries, sliced
1/3 c. Pecans, chopped
1 c. All-purpose Flour
2/3 c. White Sugar
1/3 c. Butter, chilled
Preheat oven to 400 degrees. Whisk 1 cup of flour and salt in a bowl. Cut 1/3 cup butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball and roll out into a 12-inch circle on a floured work surface—crust will be thin. Fold the dough gently into quarters and lay into a 9-inch pie dish. Unfold the dough and center the crust in the pie dish. Trim the crust to 1/2-inch of overhang and crimp or flute the edge of the crust. Refrigerate the crust while making the filling. Mix 1-1/4 cups sugar, 1/3 cup flour, cinnamon and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil. Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.




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The Fence Post Updated Oct 17, 2013 09:48AM Published Aug 5, 2013 03:54PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.