|1 1/3 to 2 Cups sugar||2 9” Pie crusts||1 1/3 T butter|
|6 Tablespoons flour||4 Cups cut up rhubarb|
Mix sugar and flour together. Mix rhubarb lightly through. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust. Sprinkle with sugar. Bake at 425 until crust is nicely browned and juice begins to bubble through slits, about 40 to 50 minutes. Serve slightly warm. Strawberry-Rhubarb pie : substitute strawberries for half of the rhubarb. Use the minimum amount of sugar.
|2 9” pie shells||4 Cups Rhubarb cut up||¾ t nutmeg|
|3 eggs||2 Cups Sugar||1 T butter|
|2 2/3 T milk||4 T flour|
Line pan with one crust. Beat eggs slightly. Add milk. Mix sugar, flour and nutmeg together. Stir into eggs. Mix in 4 cups of cut up rhubarb. Pour into pastry-lined pie pan and dot with butter. Cover with lattice top. Bake till nicely browned at 400 degrees for 50 – 60 minutes. Serve warm.
|2 Pounds rhubarb, rinsed, ends trimmed, and cut into ½ inch pieces|
|1 ½ Cups Sugar|
Mix Rhubarb and sugar in a 9 X 13 baking dish and spread level. Cover dish tightly with foil. Bake at 350 degrees until rhubarb is very soft when pierced but just holds its shape, about 45 minutes. Serve warm or cool.
|2 ¾ cups all-purpose flour||1 tsp salt||1 tsp vanilla|
|1 ½ cups brown sugar||1 egg||1 Cup finely chopped fresh or frozen rhubarb, thawed and drained|
|1 tsp baking soda||1 Cup buttermilk||2 Tbsp all-purpose flour|
|½ Cup cooking oil||Granulated Sugar||Butter or Margarine|
Grease four 6x3x2 inch loaf pans, three 7 ½ x 3 ½ x 2 inch loaf pans, or two 8x4x2 inch loaf pans; set aside. In large mixing bowl stir together the 2 ¾ cups flour, the brown sugar, baking soda, and salt. In mixing bowl combine egg, buttermilk, cooking oil, and vanilla. Stir into dry ingredients; mix well. Toss rhubarb with the 2 tablespoons flour; fold rhubarb into batter. Pour batter into prepared pans. Dot each loaf with 2 – 3 teaspoons butter and sprinkle each with 2 –3 teaspoons granulated sugar. Bake at 350 degrees until done, about 40 minutes for 6x3x2, 45 minutes for 7 ½ x 3 ½ x 2, 55 minutes for 8x4x2. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire rack. Serve warm or cool.