Here's pattico's rhubarb recipe, Glenda

18 years ago

Posted by pattico (My Page) on Wed, May 21, 08 at 18:24

I Love it...

I always stick this recipe in when we talk rhubarb...because I think it is one of the best.

RHUBARB SQUARES

Base

2 cups flour

1/2 cup + 2T powdered sugar

1 cup margarine or butter

Blend with mixer.

Pat into 9x12 pan.

Bake at 350 for 15 mins

Have topping ready to pour on base

when it comes out of oven.

Topping

4 eggs beaten

2 cups sugar (I usually add a little more)

1/2 cup flour

1/2 t. salt

1 1/2 t. baking powder

4 cups chopped rhubarb

Mix together and pour over base.

Bake 50-60 mins until brown.

Enjoy !!! I love it.

I hope you'll give it a try someday.

patti

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Comments (5)

pixistix
Original Author
18 years ago
Once again, here's all the rhubarb knowledge you'll ever need, thanks to chemocurl.

Here is a link that might be useful: rhubarb info
glenda_al
18 years ago
pixistix, will that be one I can make a day ahead?
I so want to make your rhubard crisp, but you said it's better if eaten the day it's made, and I can't do that for my pool gals luncheon on Monday :o( Because of the timing from pool to lunch.
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Here's another one! Co-worker made this, multi years ago, and I swore I was eating apple pie! Mock apple pie INGREDIENTS 2 cups water 1 cup white sugar 2 teaspoons cream of tartar 30 buttery round crackers 1/2 teaspoon ground cinnamon 1 tablespoon lemon juice 1 recipe pastry for a 9 inch single crust pie 1 cup crushed buttery round crackers 1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/3 cup butter, melted DIRECTIONS Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil. Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice. Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling. Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.
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pixistix
Original Author
18 years ago
I'm sure both of them are best the day they're made, but it's just personal preference as to which recipe you use. My crisp is my all-time favorite because it's more "rhubarb purist", as it has much less base/flour mixture ingredients in it, as well as a lot less sugar. Another idea for your luncheon is to make a rhubarb (or rhubarb-strawberry) sauce and serve it over the hot milk cake with whipped cream, like a rhubarb strawberry shortcake . . . I've done that before and it's great ~ and can be done ahead of time with no problem, as all the ingredients will be fine made the day before.
glenda_al
18 years ago
pixistix, I'm making the crisp for Monday.
You are a love!
patti43
18 years ago
That recipe sounds wonderful, pixistix. Glenda, remember her words and don't scrimp on the sugar. Rhubarb is very tart.

Here's pattico's rhubarb recipe, Glenda

Comments (5)

pixistix
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glenda_al

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Here's pattico's rhubarb recipe, Glenda

Comments (5)

pixistixOriginal Author

glenda_al

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pixistixOriginal Author

glenda_al

patti43

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pixistix
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