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Rhubarb Dessert
Eunice Nelson
3
¾
4
1
3
cups graham cracker crumbs
cup melted butter
cups chopped rhubarb
¼ - 1 ½ cups sugar
tablespoons cornstarch
1 tablespoon butter
red food coloring
1 (8 oz.) tub Cool Whip
1 cup miniature marshmallows
1 package instant vanilla pudding, prepared
Combine graham cracker crumbs and ¾ cup butter. Pat mixture into 9 x 13 pan, reserving 1/3
cup. Bake 5 minutes at 350º. Boil rhubarb, sugar, and cornstarch until thick. Add 1
tablespoon butter and food coloring. Pour over crust; chill. Combine Cool Whip and
marshmallows and spread on top of chilled layer. Mix up pudding. Let set a little before
spreading on Cool Whip. Sprinkle with reserved graham cracker crumbs.
Rhubarb Crunch
Harriet Stanley
8
cups diced rhubarb
1 cup oatmeal
boiling water
1 cup butter
1
1
cup brown sugar
cup flour
3 cups sugar (I always use less.)
½ cup flour
Cover rhubarb with boiling water; let stand 10 minutes. While soaking, mix together brown
sugar, 1 cup flour, oatmeal, and butter until crumbly. Drain rhubarb; mix in sugar and ½ cup
flour. Pour into sprayed pan; sprinkle with brown sugar mixture. Bake at 350º until brown,
about 1 hour.
Strawberry-Rhubarb Puff
Joyce Mueller
3
1
1
½
2
1
1
cups rhubarb, cubed
pint strawberries, cut up
½ - 2 cups sugar
cup water
cups flour
tablespoon baking powder
2 tablespoons sugar
1/3 cup vegetable oil
2/3 cup milk
Butter or margarine
Sugar
Cinnamon
teaspoon salt
Heat oven to 450º. Mix rhubarb, strawberries, sugar, and water in 9" square pan or large
casserole. Cook 5 minutes. Mix flour, baking powder, salt, and 2 tablespoons sugar. Stir in
oil and milk only until dry ingredients are moistened. Drop by spoonfuls onto hot fruit,
making 9 biscuits. Make a hole in top of each biscuit and put a little butter, sugar, and
cinnamon in each. Bake 20-25 minutes. Serve warm. Works well to bake while eating
dinner, then have warm for dessert.
Winter Strawberry-Rhubarb Puff: Follow recipe above, except use 1 (1 pound)
package frozen rhubarb, thawed, and 1 (10 oz.) package frozen strawberries, thawed. Use only
½
cup sugar with fruit. Omit ½ cup water.
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