I love rhubarb, I even have a rhubarb section in my recipe file. I hope daisyduckworth sees this, she has some great recipes. Here's a few of mine: CRUNCHY SUGAR RHUBARB MUFFINS 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/3 cup vegetable oil 3 large eggs, beaten 1/2 cup milk 1 cup rhubarb, cut into 1/2-inch pieces 1/2 cup large-grained sugar like Demerara (optional) Preheat oven to 350. Grease muffin pans or line with muffin papers. Sift together dry ingredients. Add oil, egg and milk. Stir until just mixed. Gently fold in the rhubarb, then fill the muffin cups two-thirds full. Top with the Demerara sugar and bake for 20 minutes, or until the muffins spring back when lightly pressed in the center. Let cool for 5 minutes before removing from pans. Makes 10 to 12 muffins Rhubarb Crisp with Ice Cream 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups) 2/3 cup sugar 2 tablespoons all purpose flour 1 tablespoon unsalted butter, melted 1/2 teaspoon grated orange peel 1/2 teaspoon ground cinnamon Streusel 2/3 cup (packed) golden brown sugar 1/3 cup chopped toasted walnuts 1/4 cup all purpose flour 2 tablespoons unsalted butter, melted Buttermilk Ice Cream For rhubarb: Preheat oven to 375F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup rameki Place ramekins on large baking sheet and bake rhubarb 10 minutes. Meanwhile, prepare streusel: Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes. Serve crisps warm with a scoop of Buttermilk Ice Cream. RHUBARB-CRANBERRY COBBLER For an elegant touch, serve the cobbler in oversize goblets and top with ice cream. 2 cups sugar 31/2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 8 cups frozen rhubarb (about 2 pounds), unthawed 1 cup fresh or frozen cranberries 1/4 cup frozen concentrated cranberry juice cocktail, thawed 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1 teaspoon vanilla extract 1/2 cup whole milk 1 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Vanilla ice cream Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in lar bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream. Makes 8 to 10 servings. Happy eating.

HiDesert, I made this again for Christmas and it again tasted delicious and looked fabulous! Oh, I I baked it (by accident as I pulled out the wrong pan) in a 10 inch springform and it was just perfect. It was a not as high, but, larger in diameter. It looked great and everyone just loved it. I think I'm going to make another one to give to my neighbor as a Happy New Year sweet treat gift! I wish you and your family a Happy & Healthy New Year!

Can't help with the original post, other than to say if you use spice cake you may not need any additional spices, or maybe just 1/2 to 1 t. of pumpkin pie spice mix for a true "pumpkin spice" flavor. I will also contribute a really great recipe. If you can't decide between pecan pie or pumpkin pie, this bar recipe is the best of both worlds. -Grainlady PUMPKIN PIE SQUARES Base: 1 c. all-purpose or whole wheat flour (your choice) 1/2 c. brown sugar (can reduce it to 1/4 c. if you'd like) 1/2 c. butter (softened) Mix until crumbly and press into a 13x9x2" baking pan. Bake 15 minutes at 350°F. In a large bowl (or blender) combine: 1 (15-oz.) can pumpkin (puree) 1/2 c. brown sugar 1 can (13.5 oz.) evaporated milk 2 eggs 1 t. cinnamon 1/2 t. ginger 1/4 t. cloves Beat well and pour mixture over baked crust. Bake 20 minutes at 350°F. Topping: In a small bowl combine 3/4 to 1 cup chopped pecans 1/2 c. brown sugar 2 T. butter Sprinkle over pumpkin filling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2" squares. Yield: 2 dozen. Grainlady notes: You can use 2 t. pumpkin pie spice mix for the cinnamon, ginger, and cloves. I use coconut palm sugar instead of brown sugar (which lowers the glycemic impact). For a gluten-free version, replace the all-purpose flour with an all-purpose gluten-free flour mixture.

Those look so good. All you people will know what pumpkin puree is, I don't. Is that just plain canned pumpkin? (I do know it won't be pumpkin pie filling, I think) or do you all make it from scratch. I can easily make them having made scones before as long as I understand the ingredients. :) oh, and what is a "2-inch round butter", I usually just cut my scones into rough triangle shapes.