Plains Edition Recipes 5-19-12 | TheFencePost.com

Plains Edition Recipes 5-19-12

Rhubarb Crumble Tart

From the Kitchen of: Sharon Raasch, Imperial, Neb.

Pastry:

1-1/2 c. All-Purpose Flour

1 t. Salt

1 Tbsp. Sugar

1-1/2 c. Vegetable Oil

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2 Tbsp. 2% Reduced Fat Milk

Filling:

6 c. Rhubarb

2 c. Sugar

6 Tbsp. All-Purpose Flour

1 Tbsp. Butter, chilled and cut into small pieces

Topping:

1/4 c. Butter, chilled and cut into small pieces

1/4 c. Sugar

1/2 c. All-Purpose Flour

Preheat oven to 350 degrees. To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan. To prepare filling, unpeel and dice rhubarb. Combine rhubarb with sugar and flour.

Spoon into pie crust. Dot with butter. To prepare the topping, mix butter, sugar and flour with a pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake 1 hour or until filling is bubbly and topping is browned.

From the Kitchen of: Iola Egle, Bella Vista, Ark.

4 c. Rhubarb, washed and cut up

1-1/2 c. Granulated Sugar

4 Tbsp. Cornstarch

1/4 c. Cold Water

1 t. Vanilla Extract

3 Egg Yolks

1-1/2 c. Sour Cream

1 c. Granulated Sugar

2-1/2 Tbsp. Cornstarch

Crust:

1 c. Brown Sugar

1 c. Butter, softened

1-3/4 c. Flour

1-3/4 c. Oatmeal

1 c. Walnuts, finely chopped

In a medium saucepan, combine rhubarb, sugar, cornstarch and water. Cook until just thickened. Add vanilla and set aside. Cream brown sugar and butter. Add flour, oatmeal and walnuts and blend with fingers. Press half of the mixture into a salad oil sprayed 9-by-13-inch baking dish. Bake 6 minutes in a preheated 350 degree oven. In a saucepan, combine egg yolks, sour cream, sugar and cornstarch. Mix well and cook, stirring constantly until mixture boils and is thickened. Fold into cooled rhubarb mixture and pour over crust in baking dish. Sprinkle with remaining half crumbs over top. Return baking dish to oven and bake about 30 minutes until rhubarb mixture begins to bubble up through top crust. Cool and cut into 18 squares.

From the Kitchen of: Irene Muller, Wray, Colo.

4 Pork Chops

1 Tbsp. Cooking Oil

Salt and Pepper, to taste

2-1/2 to 3 c. Bread Crumbs

3 c. Rhubarb, chopped

1/2 c. Brown Sugar

1/4 c. Flour

1 t. Cinnamon

Heat oven to 350 degrees. In a skillet, brown pork chops in oil and season with salt and pepper. Remove to platter. Mix 1/4 cup pan drippings with bread crumbs, reserve 1/2 cup. Sprinkle remaining crumbs into a 9-by-13-inch baking dish. Combine rhubarb, brown sugar, flour and cinnamon. Spoon half over crumbs in dish and arrange chops on top. Spoon remaining rhubarb mixture on top, cover with foil and bake for 45 minutes. Remove foil and sprinkle reserved crumbs over top. Bake for an additional 15 minutes.