Rhubarb Cake

From Alice Joan Anderson

3 cups fresh or frozen rhubarb

1 cup sugar

1 white cake mix

1 cup heavy cream

Spread rhubarb in bottom of 9 x 13 inch pan.

Sprinkle the sugar over the rhubarb.

Mix white cake mix as directed on the package, using the whole egg, not just the whites.

Pour the cake batter over the rhubarb.

Pour cream over the top. Do not stir the cream in.

Bake at 350 degrees for 55 minutes.

Sometimes a little more cream can be used so that it makes more of a custard on the bottom.

Rhubarb Dump Cake

1 pound rhubarb cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jello
1 package yellow cake mix
1 cup water
1/4 cup melted butter

Preheat oven to 350 degrees. 
Grease a 9 x 13 inch baking dish. 
Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

Rhubarb Strawberry Cobbler

https://www.tasteofhome.com/recipes/rhubarb-strawberry-cobbler/?_cmp=ROTD4pm&_ebid=ROTD4pm4%2F22%2F2016&_mid=94941&pmcode=IPKDV07T

Ingredients
1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Directions
Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.
For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).
Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.
Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts1 serving: 479 calories, 22g fat (4g saturated fat), 8mg cholesterol, 181mg sodium, 68g carbohydrate (38g sugars, 3g fiber), 5g protein.

Rhubarb Slush

https://edieseveryday.blogspot.com/2013/09/one-of-best-frozen-drinks-youll-ever.html?m=1

Rhubarb Slush

Ingredients
8 cups chopped rhubarb
6 cups water
1 can frozen pink lemonade concentrate or your choice of juice
1/2 cup lemon juice (or 2 tbsp Epicure's Lemon Chiffon Dip Mix)
1/2 cup strawberry jello powder
About 1/2 cup sugar, to taste (taste the drink after adding the jello and before adding any sugar)
Additional can of frozen concentrate of your choice such as berry, orange-pineapple, optional

To Make
Bring rhubarb and water to a boil. Reduce heat and simmer until rhubarb is soft and tender.
Place colander over large bowl.
Pour rhubarb and juice into colander.
Allow 30 minutes to drain.
Discard rhubarb.
Add the rest of the ingredients. (If the juice is cold you might want to reheat it to dissolve the jello powder.
Pour into ice cream pail, freeze and stir every hour until slushy (or just every once in a while if you are too busy).
Let it freeze completely and enjoy a taste of summer in the middle of the winter.

To Serve
Scoop into punch bowl or pitcher until half full and fill the rest with regular or diet lemon-lime soda, or soda water OR
fill glass with half slush and half ginger ale.
I scrape the frozen slush with a large spoon or ice cream scoop without thawing all of it if I'm only making one or two drinks.

Edie's Tips:
-This is one of my many rhubarb slush recipes. It's a drink I never make quite the same from year to year so I'm sharing a fairly basic recipe.
-If you like your drink sweeter, you can substitute half the rhubarb for strawberries- tastes awesome as well.
-Some people cook 8 cups of rhubarb with 3 cups of water and then blend it all together to get more fibre instead of straining and discarding the rhubarb.
-You have to try a few different ways and flavours to see which one you prefer. I find the rhubarb and the strawberry jello one to be the easiest and the brightest looking.
-This slush is often frozen with Vodka or Bacardi so you have to let it thaw and stir a bit if you don't add any alcohol.
-You can also process rhubarb punch in jars (without the soda of course) and serve as a cold drink or add to other juice.

Rhubarb Custard Bars

https://www.tasteofhome.com/recipes/rhubarb-custard-bars?trkid=FBPAGE_TOH_20170327_Buzzy_Video

TOTAL TIME: Prep: 25 min. Bake: 50 min. + chilling

YIELD:36 servings

Ingredients

CRUST2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Directions
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Test Kitchen Tips
Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups.
Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level.

Nutritional Facts

1 each: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

Rhubarb Strawberry Ice Cream

https://iowasue.blogspot.com/2017/06/rhubarb-strawberry-ice-cream.html

Iowa Sue has another rhubarb recipe and I have to save it to my growing collection of rhubarb recipes. I copied the post and pasted it in my blog so I could save it, but it comes from them!

Rhubarb Strawberry Ice Cream
I have been meaning to try this ice cream since last year but we ate all the rhubarb in pies. This year I saved enough to make a batch of Rhubarb and Strawberry ice cream using a recipe from Martha Stewart Living.
If you like rhubarb you will like this ice cream. Not too sweet and not too strawberry tasting which I liked. Also we thought it had a excellent flavor and texture.
I must say it involves a little work, but worth it. I didn’t have any kirsch so used chambord. You could also use the juice from maraschino cherries or just milk.
The alcohol however, keeps it from getting icy crystals when it is in the freezer as well as a flavor boost. There isn’t a lot for the amount of ice cream and we feel that is a good trade off to keep ice cream from getting icy. I thought there was a little more than a quart of ice cream when it was finished.

Rhubarb Strawberry Ice Cream
YIELD: 1 QUART
Ingredients
1 pound trimmed rhubarb, cut into ½ inch pieces (about 3 ½ cups)
½ cup sugar
2 tablespoons water
8 ounces ripe strawberries
1 cup heavy cream
½ cup milk
6 tablespoons sugar
2 tablespoons kirsch

Directions
Place rhubarb, ½ cup sugar, and the water In a saucepan over medium heat; bring to a boil; reduce heat to medium-low and let simmer, stirring often until rhubarb is very tender and beginning to fall apart. Remove from heat; transfer to a bowl; set aside.
Place strawberries in a food processor and puree. Strain through a fine sieve into a bowl; set aside. Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar and stir until sugar is dissolved. Allow mixture to cool to room temperature. Combine cooked rhubarb, strawberry puree, cream mixture and kirsch. Cover with plastic wrap and chill at least 2 hour or overnight. Freeze in an ice- cream maker according to the manufacturer’s instructions.

Cinnamon Rhubarb Bread

http://www.today.com/recipes/cinnamon-rhubarb-bread-t89681

COOK TIME:55 minutes
PREP TIME:20 minutes
SERVINGS:8-10 slices

Everyone raves about this easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by nuggets of tart rhubarb scattered throughout. Chopped pecans add a great little crunch. It's fantastic for breakfast or as an afternoon snack and makes a nice gift, too.

Ingredients

Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup canola oil (I am going to use butter)
1/2 cup buttermilk
1 egg
1/2 teaspoon vanilla extract
2 cups diced rhubarb
1/2 cup chopped pecans

Preparation

Preheat the oven to 350 degrees F. Grease an 8 x 4-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the rhubarb and pecans.

Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.

Cinnamon Rhubarb Muffins

http://www.finecooking.com/recipe/cinnamon-rhubarb-muffins

Ingredients

For the muffins:
9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Preparation

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
• Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
  In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over-mix. Gently stir in the diced rhubarb. The batter will be thick.
  Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
• Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
  Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Make Ahead Tips

The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

Rhubarb Pudding Cake

http://commonsensehome.com/rhubarb-pudding-cake/

Old Fashioned Rhubarb Pudding Cake Recipe

Ingredients
2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Directions

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375 degrees for 45 minutes. Yield: 9 servings.

The sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend. I bake an extra ten minutes.

Flourless Rhubarb-Almond Upside-Down Cake

Makes: 8 servings

Naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.

ingredients

1/4 cup butter
1/4 cup almonds, toasted and finely chopped
2 cups 1/2-inch-thick sliced rhubarb (fresh or frozen, thawed and drained)*
1 cup sugar, divided
1 1/2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon vanilla

directions

Preheat oven to 350 degrees . Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.
In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.

Thoroughly clean and dry beaters (or egg whites won't stiffen up). In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.

Bake for 30 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.

Paul Harvey's favorite Rhubarb Pie recipe

Paul Harvey Favorite

Perfect Rhubarb Pie Recipe

TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. MAKES: 8 servings
Ingredients
4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg
2 teaspoons cold water
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions
Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Rhubarb Strawberry Streusel Pie

http://www.mennonitegirlscancook.ca/2016/07/flashback-friday-canada-day-rhubarb.html

Line a pie plate with your favorite recipe for pie crust. 

Mix together : 

• 4 cups rhubarb, chopped
• 2 cups strawberries, sliced

In a separate bowl combine :

• 1 cup sour cream 
• 1 1/2 cups sugar
• 1/3 cup flour

Pour over the Rhubarb and strawberries.

Top with Streusel :

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup hard margarine or butter

Bake at 450 degrees for 10 minutes then turn the temperature down to 350 and continue to bake for another 30-40 minutes until the topping is a golden brown. 

Strawberry Rhubarb Jam

http://ktwb.com/blogs/miss-cindys-sensations/1325/strawberry-rhubarb-jam-1

Strawberry Rhubarb Jam

Ingredients:

4 1/2 cups rhubarb, chopped

4 1/2 cups strawberries, sliced

8 cups white sugar

2 tablespoons fresh lemon juice

2 (1.75 oz.) packages of powdered fruit pectin

12 half pint canning jars with lids and rings

Instructions:

Place rhubarb, strawberries, lemon juice, fruit pectin into a large pot over medium heat. Stir the fruit mixture to help the juice start to form, then add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn heat up to medium-high, bring the mixture to a full rolling boil, and cook and stir for about 1 minute. Skim off any foam that forms.

Sterilize the jars and lids in boiling water for at least 5 minutes. With a soup ladle, fill the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between jars. Pour in more water if needed to make sure that water level is at least 1 inch above the tops of the jars. Bring the water to a full boil. Cover the pot, and let process for 5 minutes.

Remove the jars from the pot and place onto a surface covered with a towel. To help the jam set, don't move or touch the jars until cooled. Once they are cooled, press the top of each lid with a finger, making sure that the seal is tight. The lid should not move up or down at all. Store in a cool, dark area.

Rhubarb Dream Bars

Crust: 
2 cups flour
3/4 Cup Powdered Sugar 
1 Cup Butter

Mix crust and press into 9x13" pan. Bake in 350 oven for 15 min.
Filling: 
4 Beaten eggs 
4 cups chopped rhubarb 
2 cups sugar 
1/4 cup flour 
1/2 tsp salt
Combine eggs, sugar, flour, salt. Mix. Fold in rhubarb. Pour on top of baked crust. Bake at 350 for 40-55 min until set and edges start to brown.

Rhubarb Cake with Streusel Topping

http://theomaway.com/cuisine/rhubarb-cake-with-crumble-topping-rhabarberkuchen-mit-streusel/

I haven't made this cake and it came in metric measurements. The amount of rhubarb seems like too much. I think you could make it with with much less rhubarb.

Ingredients for cake:

• 500 g (17.6 oz) of all-purpose flour (4 cups)
• 1 teaspoon of salt
• 125 g (4.4 oz) of melted butter (1 stick plus 2 tablespoons)
• 1 cup of lukewarm milk
• 2 extra large eggs
• 1 package of rapid-rise dry yeast
• 2 tablespoons of sugar
• 1360 g (3 pounds) of rhubarb (12 cups!)

• Preparation of dough:

  Mix flour, yeast, salt and sugar. Add in melted butter, lukewarm milk, and eggs and work it with the hooks of your electric hand mixer. Continue until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow it to rise for about an hour, or until the dough has doubled in size.
• When ready, line the bottom of a baking sheet (I used size 11” x 17”) with baking paper. Roll the dough evenly on the sheet and it will rise a second time while you prepare the rhubarb and the streusel crumble.

  Ingredients for crumble topping:

  • 200 g (7 oz) of all-purpose flour (1 3/4 c)
  • 100 g (3.5 oz) of sugar (1/2 c)
  • 125 g (4.4 oz) of cold butter (1/2 cup + 2 Tablespoons)
  • 5 to 6 drops of vanilla extract 

  • Preparation of the rhubarb:

    Cut about a  ¼ inch on both sides of the rhubarb. Skin the rhubarb while sticking the tip of a small knife about 1 inch below the end into the upper layer of the rhubarb. Lift the skin with the knife and pull the skin down. Make sure not to stick the knife too deep into the rhubarb because it will pull off the fruit, as well. 
  • Cut the rhubarb in about 3/4—1 inch pieces.

  • Preparation of the crumbles:

    Add the flour, vanilla, sugar, and butter in a bowl and mix well with your hands. Once all the ingredients have been properly combined, rub the mixture between your fingers to create the crumble.

    Finishing of the cake:

    Set the rhubarb with the cut in lines on top of the dough and press it in a little. Spread the crumbles evenly over the rhubarb. Preheat the oven to 220°C (425°F). Place the cake on the rack just below the top rack (or second from the top) and bake for about 20–25 minutes.

Rhubarb and Ginger Jam

https://www.facebook.com/TheFarmStandBobier/?fref=nf

Rhubarb and Ginger Jam Recipe
(makes six 8-ounce jars)
Ingredients:
3 pounds of trimmed rhubarb stalks, cut into 1/2-inch pieces
3 cups granulated sugar 
1/4 cup crystallized ginger, finely chopped
1/4 cup grated fresh ginger

Combine the rhubarb, two types of ginger, and sugar in a large saucepan. Stir over medium-high heat until the sugar dissolves and the mixture begins to bubble. Once boiling, reduce the heat to medium and simmer, stirring frequently, until jam thickens. Adjust heat accordingly to maintain a steady simmer and stir often during the thickening process to prevent scorching. Cook for about 20 to 25 minutes, skimming and discarding the foam that collects on the top of the mixture.

After 20 minutes, test for doneness. Turn off the heat under the jam and take the temperature of the fruit mixture using a candy/jelly thermometer. The thermometer should read about 220 degrees when the jam is done. Alternately, place a small spoonful of jam on a plate and place the plate in the freezer for 35-45 seconds. Remove the plate and run your finger over the top of the jam. The surface should “wrinkle” in your finger’s wake. If it does, the jam is done.

Rhubarb Meringue Bars

https://www.facebook.com/TheFarmStandBobier/?fref=nf

Rhubarb Meringue Bars

min. Bake: 65 min. + chilling
MAKES:12-15 servings
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Directions
In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.
In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 12-15 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Rhubarb Custard Pie

Source: The Farm Stand https://www.facebook.com/TheFarmStandBobier/?fref=nf

RHUBARB CUSTARD PIE!

1 -9 inch Pie Crust ( unbaked)

Pie filling
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups rhubarb, chopped into small pieces
Topping

1⁄2 cup sugar
1⁄2 cup flour
1⁄2 cup butter
1 pinch salt

Preheat the oven at 350 degrees F.
Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
Pour into unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
Sprinkle topping mixture over the rhubarb filling.
Bake for one hour at 350 degrees F.

Rhubarb Butter

http://www.meghantelpner.com/blog/quick-and-sweet-like-rhubarb-butter/

"Something you may not know: Rhubarb is higher in calcium than milk per cup where milk has 300 mg, rhubarb has 380 mg."

Rhubarb Butter

Prep time:  5 Minutes

Cook time:  20 Minutes

Total time:  25 Minutes

Yield: 1 cup

An easy 5 ingredient rhubarb butter recipe using all natural ingredients.

Ingredients

• 4 stalks of rhubarb
• 1 apple, cored and cut into chunks
• ½ cup honey
• 2 tsp vanilla extract
• ¼-1/2 tsp cinnamon

Make It Like So

1. Puree together the apple and rhubarb until smooth in your food processor or vitamix.
2. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon.
3. Bring mixture to a boil, stirring occasionally.
4. Reduce to simmer and continue to stir every 4-5 minutes or so.
5. Cook for about 15-20 minutes or until desired consistency is reached.
6. Pour into jar, (if canning, do your canning thing) and allow to cool.
7. Store in the fridge.

Strawberry Rhubarb Butter 

Prep time:  5 Minutes

Cook time:  20 Minutes

Total time:  25 Minutes

Ingredients

• 3-4 cups strawberries - remove stems
• 2 stalks of rhubarb
• 2 apples, cored and cut into chunks
• ⅓ cup honey
• 2 tsp vanilla extract
• ¼-1/2 tsp cinnamon

Make It Like So

1. Puree together the strawberries, rhubarb and apples until smooth in your food processor or vitamix.
2. Pour the strawberry, rhubarb and apple mixture into a pot and mix in honey, vanilla and cinnamon.
3. Bring mixture to a boil, stirring occasionally.
4. Reduce to simmer and continue to stir every 4-5 minutes or so.
5. Cook for about 30 minutes or until desired consistency is reached.
6. Pour into jar, (if canning, do your canning thing) and allow to cool
7. Store in the fridge.

Grandma V's Rhubarb Cake recipe

If you look at the original cards, you will notice the original recipe is missing a few things, so I searched for another recipe that could fill in the gaps. http://www.rhubarbinfo.com/cake has a recipe that is similar. I added things from the link in parenthesis to the original recipe.


1 1/2 cup brown and white sugar (can use only brown)
1/2 cup shortening
1 teaspoon baking soda
(1/2 teaspoon baking powder)
1 cup buttermilk (can use sour cream or sour milk, made by adding some vinegar to regular milk)
2 cups flour
1 egg
1/4 teaspoon salt
1 1/2 cup rhubarb cut up and add to the batter.


Topping: brown and white sugar and cinnamon. (1/4 cup sugar, 1 tsp. cinnamon, 1 tsp. nutmeg)


(Procedure: Cream sugar, butter, egg, and salt.  Stir in buttermilk, soda, vanilla, and flour.   Add rhubarb and beat well.  Pour into well-greased 9 x 13" cake pan.  Sprinkle with topping.  Bake at 375 degrees F. for 35 minutes or until toothpick comes out clean. This can be served as a coffeecake or is good as a dessert cake with whipped cream or ice cream.)