Rocky Mountain Edition Recipes 07-08-13 |

Rocky Mountain Edition Recipes 07-08-13

Fresh Baked Rhubarb Pie
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Pork Chop Rhubarb Casserole

Marcey Dyer • Pierce, Colo.

4 Pork Chops

1 Tbsp. Cooking Oil

Salt and Pepper, to taste

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, season with salt and pepper.

Remove to platter.

Mix 1/4 cup pan drippings with bread crumbs.

Reserve 1/2 cup of crumbs.

Sprinkle crumbs into a 9-by-13-inch baking dish.

Combine rhubarb, brown sugar, flour and cinnamon.

Spoon half over crumbs in dish.

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.

Rhubarb Dessert

Helen Druse • Lafayette, Colo.

4 c. Fresh or Frozen Rhubarb, sliced

1 pkg. Raspberry Gelatin

3 c. Sugar

1 pkg. Yellow or White Cake Mix

1 c. Water

3 c. Butter or Margarine, melted

Place rhubarb in a greased 13-by-14-by-2-inch baking dish.

Sprinkle with the gelatin, sugar and cake mix.

Pour water evenly over the dry ingredients.

Drizzle with butter.

Bake at 350 degrees for 1 hour or until the rhubarb is tender.

Serve with ice cream.

Yield: 12-16 servings.

Rhubarb Fig Bread

Iola Egle • Bella Vista, Ark.

1 c. Fresh Rhubarb, finely cut

1-3/4 c. Flour

1 c. Brown Sugar

1/2 c. Fresh Figs, finely cut

1/4 c. Candied Ginger, finely cut

1 t. Orange Rind, grated

1 Tbsp. Lemon Juice

1/2 c. Butter

1 Egg

1-1/2 t. Baking Powder

1/4 t. Salt

1/4 t. Freshly Ground Nutmeg

1/3 c. Milk

1/2 c. Ground Walnuts

1 Tbsp. Granulated Sugar

Preheat oven to 350 degrees and grease a loaf bread pan.

In a small bowl, combine rhubarb, 1/4 cup flour and 1 tablespoon brown sugar.

In another small bowl, combine figs, ginger, orange rind and juice.

In a large bowl, cream butter with remaining brown sugar and add egg.

Sift in remaining flour, baking powder, salt and nutmeg alternately with the milk.

Mix well.

Blend in rhubarb mixture and fig mixture.

Pour into loaf pan.

Combine walnuts and 1 tablespoon granulated sugar.

Sprinkle evenly over the top.

Bake 60-75 minutes or until tester inserted in middle of loaf comes out clean.

Cool in pan 10 minutes before turning onto a rack to cool.

Strawberry-Rhubarb Pie

Sharon Raasch • Imperial, Neb.

2 c. Strawberries, sliced

2 c. Rhubarb, cut up

1 Tbsp. Lemon Juice

2 c. Sugar

1/4 c. All-purpose Flour

3 Tbsp. Quick-Cooking Tapioca

3 Eggs

1/8 t. Salt

1/8 t. Ground Cinnamon

1 box Refrigerated Pie Crusts, softened as directed on box

In a large bowl, mix strawberries, rhubarb and lemon juice.

In a medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon.

Stir into fruit mixture and set aside 15 minutes.

Heat oven to 400 degrees.

Place 1 pie crust in ungreased 9-inch glass pie plate.

Press crust firmly against side and bottom.

Spoon filling into crust-lined pie plate.

Top with second crust.

Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.

Cut slits or shapes in several places in top crust.

Bake about 15 minutes or until crust is light golden brown.

Place cookie sheet on oven rack below pie in case of spillover.

Reduce oven temperature to 350 degrees.

Bake 40 to 45 minutes longer or until golden brown.

Fresh Rhubarb Cake

Marlene Maurer • Lakewood, Colo.

4 c. Fresh Rhubarb, sliced

1-1/3 c. Sugar, divided

Cooking Spray

1/3 c. Butter, softened

1 Egg

2 t. Grated Orange Rind

1 t. Vanilla

1-1/4 c. All-purpose Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/8 t. Salt

3/4 c. Buttermilk

Preheat oven to 350 degrees.

Combine rhubarb and 2/3 cup sugar in bowl.

Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray.

Beat 2/3 cup sugar and butter at medium speed until well blended, about 5 minutes.

Add egg, beating well.

Beat in orange rind and vanilla.

Combine flour, baking powder, baking soda and salt.

Stir well with a whisk.

Add flour mixture to sugar mixture, alternately with buttermilk.

Spoon batter over rhubarb mixture.

Bake at 350 degrees for 55 minutes.

Rhubarb Crumble

Joyce Ramey • Greeley, Colo.

3 c. Fresh or Frozen Rhubarb

1 c. Apples

1/2 to 1 c. Strawberries

1/3 c. Sugar

1/2 t. Cinnamon

1/2 c. All-purpose Flour

1 t. Baking Powder

1/4 t. Salt

4 Tbsp. Butter or Margarine

2/3 c. Brown Sugar, packed

2/3 c. Quick-Cooking Oats

Vanilla Ice Cream, optional

Slice rhubarb into 1/2-inch pieces.

Peel and cube apples.

Slice strawberries.

Combine rhubarb, apples and strawberries.

Spoon into a greased 8-inch square baking dish.

Combine sugar and cinnamon.

Sprinkle over rhubarb mixture.

Set aside.

In a bowl, combine flour, baking powder and salt.

Cut in butter until mixture resembles coarse crumbs.

Stir in brown sugar and oats.

Sprinkle over rhubarb mixture.

Bake at 350 degrees for 40 to 50 minutes.

Serve warm or cold with a scoop of ice cream.


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