Saturday, September 15, 2012

Rhubarb's still in season

Here's rhubarb recipes per my Daughter's request. Can you mail some of those rhubarb bars to Mom? He he.
 
Rhubarb Bars
3 cups rhubarb, chopped
1 ½ cup sugar
1 tsp. vanilla
1 ¼ cup water
3 Tablespoons corn starch
1 ½ cup rolled oats
1 ½ cup rolled flour
1 cup brown sugar
½ tsp. baking soda
1 cup butter
½ cup nuts
Combine rhubarb, sugar, vanilla, cornstarch and water. Cook on stove until thick, cool  slightly. Combine oats, flour, brown sugar, soda, butter and nuts. Mix until crumbly. Put ¾ of mixture into 15 1/3 x 10 ½  jelly roll pan.  Spread rhubarb mixture on top. Cover with remaining crumbs. Bake at 375 degrees for 30 to 35 minutes.
 
Cream cheese rhubarb pie
¼ cup corn starch
1 cup sugar
½ tsp salt
½ cup water
2-1/2 cups rhubarb, cut in ½ inch pieces
1 unbaked pie crust, regular or graham cracker
Topping
1 package 8 oz. cream cheese, softened
2 eggs
1/2 cup sugar
In a saucepan, combine 1rst 3 ingredients, then the water and rhubarb.  Bring to boil, stirring often until mixture thickens.  Pour into pie shell and bake at 425 degrees for 10 minutes.  Protect edges of crust with aluminum foil.  Remove from oven and allow to cool.  Turn oven down to 325 degrees.
Meanwhile beat topping ingredients until smooth.  Pour on top of pie.  Bake for 35 minutes in 325 oven or until set.  Chill and garnish with whipped cream, and sliced almonds or strawberries.
 

2 comments:

  1. Thanks! I will put them in an envelope tomorrow, can't guarantee what state they'll be in though.

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  2. Thank you, I guess you'll have to deliver them at Christmas

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