The Quilt Inn Country Cookbook

Aliske Webb

/4 cup packed brown sugar

/4 cup butter

tbsp. lemon juice

tsp. grated lemon rind

pinch nutmeg

To make pudding, in bowl mix together flour, sugar, baking powder, baking

soda, and salt. Stir in rhubarb and raisins. In separate bowl, beat together milk, egg

and vanilla just enough to combine, stir into flour mixture. Turn batter into greased

square baking dish.

To make sauce, into boiling water stir in sugar abd butter until sugar dissolves

and butter melts. Add lemon juice, rind and nutmeg. Pour gently over batter. Bake in

350F oven for 30 minutes or until pudding is golden brown on top and firm to the touch.

Rah! Rah! Rhubarb Crisp

cups coarsely chopped rhubarb

1/4 cups all purpose flour

/4 cup sugar

/2 cup strawberry jam

1/2 cups granola

/2 tsp. cinnamon

/2 tsp. ground ginger

/2 cup brown sugar

/2 cup pecans, chopped

/2 cup butter, softened

In bowl, combine rhubarb, 1/4 cup flour and sugar. Stir in jam, set aside.

In separate bowl, combine remaining flour, granola, cinnamon and ginger. Stir

in brown sugar and pecans. Blend in butter until crumbly. Press 2 cups of the granola

mixture into the bottom of a square baking dish. Spoon rhubarb mixture over top, cover

with remaining granola mixture. Bake in 375F oven for 45 minutes or until deep golden

brown and filling is tender.

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Country Cooking