If you tuned in last week, I treated you to a few “Pie Plant” recipes from my “Pie Plant” article! Tut, tut if you didn’t take time to read all of the EE last week. For those of you reading this virtually on my blog, it means Edgerton Enterprise. Like Jen Psaki, President Biden’s press secretary, we’re gonna “circle back” https://www.youtube.com/watch?v=yI7uqL6yclg to the recipes and give you some more pie plant recipes!
First up is my favorite rhubarb recipe to make for my husband. I only make rhubarb recipes, I do not eat rhubarb. Long story, you can catch that story here, with additional recipes from last year’s article/post, just in case you didn’t read that either. To which I am now giving you “the look” and tapping my toe in disapproval. You can easily redeem yourself by clicking on the articles and catching up. 🙂
This recipe comes from the Randolph Christian School “Homemade With Love” Cookbook, circa 2000. My old boss (old as in 1989 the year), Shirley Schueler who was and IS STILL a fabulous cook/baker; she was the head cook/dietitian at Continental Manor in Randolph, and I was a kitchen-waitress-dishwasher girl. Phew! Didn’t think I was going to make that sentence end … anyway, this recipe is from Shirley; short, sweet, and simple. You can’t go wrong with Shirley’s recipes… enjoy.
- 4 1/2 cups rhubarb chopped
- 1 1/2 cup sugar
- 3 eggs, beaten
- 3 T. flour
Mix together and put in a sprayed 9×13 inch pan.
- 1 cup brown sugar
- 3/4 cup butter, softened
- 1 1/2 cup flour
- Mix together and crumble over the top of the rhubarb. Bake at 350° for 45 minutes to an hour.
Here is another great recipe from “The Kitchens of Family and Friends”, 100th Anniversary cookbook, 1st CRC Edgerton. Hildred Blom gave us:
- 3-4 cups cut-up rhubarb, cut FINE
- 1 1/2 cups sugar
Mix sugar and rhubarb together and set aside.
Next prepare a yellow or white cake mix as directed on the box. Pour into a greased 9 x 13, take the rhubarb, and spread it out over top the cake batter BEFORE baking. *Take two cups of whipped crème or Half and Half, and pour over the cake batter and rhubarb. Bake 350° for 50- 60 minutes.* As I am reading the recipe from the cookbook, I feel like the creme should go over the batter and rhubarb. I even called Kathy Walhof to ask her opinion. We both agreed that it should go over the batter and rhubarb. Now I have to make this just to see how it turns out! Not sure if I will get to it before this article is due. Fingers crossed!
Here’s a delightful, quick, rhubarb recipe. Taken from “Table Blessings 100th Anniversary” 1st RC of Randolph. Florence Brouwer shares the following:
Rhubarb Dessert Cake
- 1 white cake mix
- 3 cups rhubarb, chopped fine
- 1 cup sugar
- 3oz package strawberry or cherry Jello
Make cake mix as directed. Put in greased 9×13 inch pan. On top of the cake batter put rhubarb, sugar, and Jello. Bake for 35 minutes at 350°.
Last up, we have a great recipe from the “Jung’s Centennial Cookbook” from Jung’s Seed Company, Randolph Wisconsin. Barb Zondag, Grand-daughter-in-law of J.W. Jung, Wife of Richard Zondag. There, you can go play “Dutch Bingo” from there!
- 1 cup sifted flour
- 3/4 cup quick oatmeal
- 1/2 cup melted butter
- 1 cup brown sugar
- 1 tsp. cinnamon
- 4 cup cut-up rhubarb
- 1 cup water
- 2 tbsp. cornstarch
- 1 cups sugar
- 1 tsp vanilla
Mix the flour, oatmeal, butter, brown sugar, and cinnamon until crumbly. Press half of the crumbs into a 9-inch square baking pan, or a 7×10- whatever you have. Cover with rhubarb. Combine and cook cornstarch, sugar and water, and vanilla until thick. Pour over rhubarb. Top with rest of crumb mixture. Bake 350° for 30 minutes.
There you have it, friends. A bunch of great rhubarb recipes and I am going to have to stop right here with the recipes. I am drinking Pepto-Bismol just to finish this article; so upset is my stomach having to write the word rhubarb, rhubarb, rhubarb … uff!
Till next time, here is to good food, good friends and a great life!