Browse Items (1268 total)
Sort by:
-
Rhubarb Dessert
Rhubarb Dessert
4 c. diced rhubarb
2 c. sugar
1 pkg. red jello - cherry
2 c. min. marshmellows
1 c. Cream whipped
graham crac. Crust
Cook rhubarb & sugar till soft. Add jello
& marshmellows - Cool - Fold in whipped
Cream. Use brown sugar in place of
white in making Crust. Put 1/2 in bottom
(over)
Back:
of 9x13 pan. Add rhubarb. Cover with
remaining Crackers. Chill several
hours.
---
# Rhubarb Dessert
## Ingredients
- Graham cracker crust (use brown sugar in place of white when making crust)
- 4 cups diced rhubarb
- 2 cups sugar
- 1 pkg. red jello - cherry
- 2 cups miniature marshmallows
- 1 cup cream, whipped
## Instructions
1. Cook rhubarb and sugar till soft.
2. Add jello and marshmallows.
3. Cool.
4. Fold in whipped cream.
5. Put 1/2 of graham cracker crust in bottom of 9x13 pan.
6. Add rhubarb mixture.
7. Cover with remaining crackers.
8. Chill several hours. -
Rhubarb Custard Pie
Rhubarb Custard Pie
4c. cut up Rubarb - peel 1st
3 eggs beat up & mix up
3 T. milk
2c sugar
1/4c flour
3/4 t. nutmeg
add rubarb
put in pie shell add Tablespoon butter
on top.
400° 50-60 minutes
Card 1 Back: blank
---
# Rhubarb Custard Pie
## Ingredients
- 4 cups rhubarb, cut up (peel first)
- 3 eggs, beaten
- 3 Tbsp milk
- 2 cups sugar
- 1/4 cup flour
- 3/4 tsp nutmeg
- 1 Tbsp butter (for top)
- 1 unbaked pie shell
## Instructions
1. Peel and cut up rhubarb into approximately 4 cups.
2. Beat 3 eggs and mix together with the milk, sugar, flour, and nutmeg.
3. Add the rhubarb to the custard mixture and stir to combine.
4. Pour filling into an unbaked pie shell.
5. Place 1 Tbsp of butter on top of the filling.
6. Bake at 400°F for 50–60 minutes.
## Editor's Notes
- **"peel 1st"** — The card instructs to peel the rhubarb before cutting. Modern rhubarb grown for culinary use typically does not require peeling; older varieties or homegrown stalks were often stringier and benefited from peeling. -
Rhubarb Crunch
Rhubarb Crunch
4 c diced rhubarb
1 cup sugar
3 Tablespoons flour
Topping: ½ cup brown sugar
½ cup rolled oats
3/4 cup all-purpose flour
½ cup butter or margarine
Dice and measure rhubarb. Mix sugar with flour. Toss wi
with rhubarb until all pieces are coated. For topping
blend brown sugar, oats, flour and shortening until
mixture is crumbly. Place rhubarb in 9 x 9 casserole.
Top with crumbly mixture. Bake in moderate oven.
375 degrees, for 45 minutes. Yields 6 to 8 servings.
Back: blank
---
# Rhubarb Crunch
## Ingredients
- 4 cups diced rhubarb
- 1 cup sugar
- 3 Tbsp flour
## Topping
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup butter or margarine
## Instructions
1. Dice and measure rhubarb.
2. Mix sugar with flour. Toss with rhubarb until all pieces are coated.
3. For topping, blend brown sugar, oats, flour and shortening until mixture is crumbly.
4. Place rhubarb in a 9 x 9 casserole.
5. Top with crumbly mixture.
6. Bake in a moderate oven at 375 degrees for 45 minutes.
7. Yields 6 to 8 servings. -
Rhubarb Crunch
Recipe for: Rhubarb Crunch
from the kitchen of: Gladys Winkel
mix together 1c flour 5 tbs. p. sugar
½c butter. Put into 9"sq. pan
Bake 15 min at 350°
Beat 2 eggs until fluffy. Gradually
add 1½ c gran. sugar ¼c flour serves:
3/4 tsp baking powder 1¼ tsp salt
add cut up rhubarb.
Pour over baked crust. Continue
to bake 35 min
Back: blank
---
# Rhubarb Crunch
*From the kitchen of Gladys Winkel*
## Ingredients
**Crust**
- 1 cup flour
- 5 Tbsp powdered sugar
- 1/2 cup butter
**Filling**
- 2 eggs
- 1 1/2 cups granulated sugar
- 1/4 cup flour
- 3/4 tsp baking powder
- 1 1/4 tsp salt
- Cut up rhubarb
## Instructions
1. Mix together flour, powdered sugar, and butter.
2. Press into a 9-inch square pan.
3. Bake 15 minutes at 350°.
4. Beat 2 eggs until fluffy.
5. Gradually add granulated sugar, flour, baking powder, and salt.
6. Add cut up rhubarb.
7. Pour over baked crust.
8. Continue to bake 35 minutes. -
Rhubarb Crunch
Rhubarb Crunch
mix together: 1 c flour
5 Tbls powder sugar
1/2 c butter
Pat into an 8 or 9 inch sq. pan
Bake 35 for 15 min or till golden brown
Beat 2 eggs till frothy; gradually add
1 1/2 c. sugar. 1/4 c flour and
3/4 tsp. baking powder and salt
syfted together.
Add - 2c. cut up rhubarb & pour over crust.
Back:
Bake 350° for 35 min. longer
---
# Rhubarb Crunch
## Ingredients
### Crust
- 1 cup flour
- 5 Tbsp powdered sugar
- 1/2 cup butter
### Filling
- 2 eggs
- 1 1/2 cups sugar
- 1/4 cup flour
- 3/4 tsp baking powder
- Salt
- 2 cups rhubarb, cut up
## Instructions
1. Mix together flour, powdered sugar, and butter.
2. Pat into an 8 or 9 inch square pan.
3. Bake at 350° for 15 minutes or until golden brown.
4. Beat 2 eggs until frothy; gradually add sugar, then flour, baking powder, and salt sifted together.
5. Add cut up rhubarb and pour over crust.
6. Bake at 350° for 35 minutes longer. -
Rhubarb Crisp
Rhubarb Crisp
(not pictured)
Brown sugar and rolled oats make the
tasty topping—
4 cups 1-inch slices rhubarb,
(1 pound)
½ to ⅔ cup granulated sugar
1 tablespoon grated orange peel
Dash salt
• • •
½ cup brown sugar
½ cup quick-cooking rolled oats
½ cup sifted enriched flour
⅓ cup butter or margarine
Combine rhubarb, granulated sug-
ar, orange peel, and salt. Place in
bottom of greased 8-inch round
baking dish. Combine brown sug-
ar, rolled oats, and flour; cut in
butter until crumbly. Sprinkle mix-
ture evenly over rhubarb. Bake in
moderate oven (350°) 40 minutes
or till rhubarb is tender and top is
browned. Serve warm with whipped
cream or vanilla ice cream. Makes
6 servings.
Back: blank
---
# Rhubarb Crisp
## Ingredients
- 4 cups 1-inch slices rhubarb (1 pound)
- 1/2 to 2/3 cup granulated sugar
- 1 Tbsp grated orange peel
- Dash salt
## Topping
- 1/2 cup brown sugar
- 1/2 cup quick-cooking rolled oats
- 1/2 cup sifted enriched flour
- 1/3 cup butter or margarine
## Instructions
1. Combine rhubarb, granulated sugar, orange peel, and salt. Place in bottom of greased 8-inch round baking dish.
2. Combine brown sugar, rolled oats, and flour; cut in butter until crumbly.
3. Sprinkle mixture evenly over rhubarb.
4. Bake in moderate oven (350°) 40 minutes or till rhubarb is tender and top is browned.
5. Serve warm with whipped cream or vanilla ice cream.
Makes 6 servings. -
Rhubarb Coffee Cake
Rhubarb Coffee Cake
½ c butter 1 c sour milk or buttermilk
1½ c sugar 2 c rhubarb, chopped
1 egg, beaten 1 tsp vanilla
2 c flour ½ c sugar
1 tsp soda ½ tsp cinnamon
½ tsp salt
Cream shortening and sugar; add egg. Sift flour, soda &
salt and add alternately with sour milk. Gently blend
in rhubarb and vanilla. Pour into 9 bu 13-inch baking
pan. Sprinkle top with ½ cup sugar and ½ tsp cinnamon.
Bake at 350 degrees for 45 to 50 minutes. Yield about
12 servings. (To turn milk sour, add t T of lemon
juice or vinegar to 1 cup milk.)
Back: blank
---
# Rhubarb Coffee Cake
## Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 egg, beaten
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour milk or buttermilk
- 2 cups rhubarb, chopped
- 1 tsp vanilla
## Topping
- 1/2 cup sugar
- 1/2 tsp cinnamon
## Instructions
1. Cream butter and sugar; add egg.
2. Sift flour, soda, and salt and add alternately with sour milk.
3. Gently blend in rhubarb and vanilla.
4. Pour into a 9 by 13-inch baking pan.
5. Sprinkle top with 1/2 cup sugar and 1/2 tsp cinnamon.
6. Bake at 350 degrees for 45 to 50 minutes.
7. Yields about 12 servings.
8. To turn milk sour, add 1 Tbsp of lemon juice or vinegar to 1 cup milk. -
Rhubarb Cherry Pie
Rhubarb Cherry Pie
Crust: 2c flour
1/2t. salt
3/4c. shortening
6T. cold water
Filling: 4c. diced rhubarb
1 can red tart pitted cherries, drained
1c. sugar
1/4c. quick cooking Tapioca
3 drops red food color
Mix filling & let stand 15 min
Bake 45-50 min
Back: blank
---
# Rhubarb Cherry Pie
## Crust Ingredients
- 2 cups flour
- 1/2 tsp salt
- 3/4 cup shortening
- 6 Tbsp cold water
## Filling Ingredients
- 4 cups diced rhubarb
- 1 can red tart pitted cherries, drained
- 1 cup sugar
- 1/4 cup quick cooking tapioca
- 3 drops red food color
## Instructions
1. Mix crust ingredients together.
2. Mix filling ingredients and let stand 15 minutes.
3. Fill pie crust with filling.
4. Bake 45–50 minutes. -
Rhubarb Cake
Card 1 Front:
Rhubarb Cake. mrs. Search.
2 C. Chopped Rhubarb + ½ Cup Sugar.
½ Cup Shortening
1½ Cup. Sugar
1 - egg
2 Cup. flour 1 Cup Buttermilk
1 -teasp. soda 1 teasp. vanilla
1 -teasp. Salt
1 teasp. Cinnamon Mix rhubarb —
Card 1 Back:
and ½ C. sugar, set aside.
Cream shortening and 1½ cup sugar
until light and fluffy. Add egg.
Sift dry ingredients, add to mixture
alternately with Buttermilk and vanilla.
Pour into 9 x 13 pan Bake (350°)
35 min.
---
# Rhubarb Cake
*Recipe from the kitchen of Mrs. Search*
## Ingredients
- 2 cups chopped rhubarb
- 1/2 cup sugar (for rhubarb mixture)
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup buttermilk
- 1 tsp vanilla
## Instructions
1. Mix rhubarb and 1/2 cup sugar together; set aside.
2. Cream shortening and 1 1/2 cups sugar until light and fluffy.
3. Add egg to creamed mixture.
4. Sift dry ingredients (flour, baking soda, salt, cinnamon) together.
5. Add sifted dry ingredients to creamed mixture alternately with buttermilk and vanilla.
6. Fold in rhubarb mixture.
7. Pour into a 9 x 13 pan.
8. Bake at 350° for 35 minutes. -
Rhubarb Cake
Rhubarb Cake
1/2 c. Crisco
1 1/2 c. sugar
2 eggs
2 c. flour - Add only 1 c. now
1 c buttermilk with 1 level tsp soda
added to it
pinch salt
3 c. rhubarb
Flour the rhubarb with 1 c. of the flour
and add to the above mixture. Sprinkle top of
cake with brown sugar and cinnamon
Back:
before baking - Grease & flour
cake pan. 350° degrees - 40 min
---
# Rhubarb Cake
## Ingredients
- 1/2 cup Crisco
- 1 1/2 cups sugar
- 2 eggs
- 2 cups flour (divided)
- 1 cup buttermilk with 1 level tsp baking soda added to it
- Pinch of salt
- 3 cups rhubarb
- Brown sugar and cinnamon, for topping
## Instructions
1. Cream together Crisco and sugar.
2. Beat in eggs.
3. Add 1 cup of the flour to the creamed mixture.
4. Add the buttermilk and baking soda mixture.
5. Add a pinch of salt.
6. Toss the rhubarb with the remaining 1 cup of flour, then add to the above mixture and stir to combine.
7. Grease and flour a cake pan.
8. Pour batter into prepared pan and sprinkle the top with brown sugar and cinnamon.
9. Bake at 350° for 40 minutes. -
Rhubarb Cake
(Barb Webber)
Rhubarb Cake
Put following ingredients together
in mixing bowl:
2 c. sugar 1/2 tsp. salt
2/3 c. shortening 2 tsp. soda
2 tsp. cinnamon 2 eggs
1 tsp. cloves 3 c. flour
1/2 tsp. nutmeg 1 c. cold coffee
Mix all this together - Then add:
1c. raisins, 2c. raw rhubarb & 1c. nuts.
Back:
Bake 1 hr. 350° in 9x13 greased &
floured pan.
---
# Rhubarb Cake
## Ingredients
- 2 cups sugar
- 2/3 cup shortening
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking soda
- 2 eggs
- 3 cups flour
- 1 cup cold coffee
- 1 cup raisins
- 2 cups raw rhubarb
- 1 cup nuts
## Instructions
1. Put all ingredients (sugar, shortening, cinnamon, cloves, nutmeg, salt, soda, eggs, flour, and cold coffee) together in mixing bowl and mix together.
2. Then add raisins, raw rhubarb, and nuts.
3. Bake 1 hour at 350° in a greased and floured 9x13 pan. -
Rhubarb Cake
Rhubarb Cake (Barbara Webber)
Mix altogether in bowl at one time-
2 Cups Sugar ½ tsp salt
⅔ cup shortening 2 tsp. soda
2 tsp. cinnamon 2 eggs
1 tsp. cloves 3 cups flour
½ tsp. nutmeg 1 cup cold coffee
Mix well, then add 1 cup raisins, 2 cup raw
rhubarb & 1 cup chopped nuts.
Bake 1 hour 350 in 9x13 greased & floured
pan.
Back: blank
---
# Rhubarb Cake
## Ingredients
- 2 cups sugar
- 2/3 cup shortening
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp soda
- 2 eggs
- 3 cups flour
- 1 cup cold coffee
- 1 cup raisins
- 2 cups raw rhubarb
- 1 cup chopped nuts
## Instructions
1. Mix all ingredients together in a bowl at one time.
2. Mix well, then add raisins, raw rhubarb, and chopped nuts.
3. Bake 1 hour at 350° in a greased and floured 9x13 pan.