Rhubarb Cake
1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1 teas. vanilla
1 teas. soda
1 c. sour milk
2 c. flour
1 1/2 c. chopped rhubarb (I've
used up to 4 c.)
Mix and put into greased 9"x13" pan.
Mix in a small bowl-1/2 c. sugar
& 1 teas. cinnamon. Sprinkle this
over the cake before baking.
Bake at 350 degrees for 30-35 mins.
Submitted by: Dawn~in CO~
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Rhubarb Cake with topping

1 1/2 c. rhubarb, cut very fine
1/2 c. sugar
Mix well and set aside.

2 C. flour
1 1/2 C. sugar
1 C. buttermilk
1/2 teas. salt
1/2 C. vegetable oil
1 egg
1 teas. baking soda
1 teas. cinnamon
1 teas. vanilla
Mix well, then stir in the above
rhubarb mixture.
Pour into a greased & floured
9"x13" pan. Bake at 350 degrees for
40-45 mins.
(Mine was done in 30-35 mins., so
check with a toothpick!)

Topping:
6 T. butter
1/4 C. milk
1 C. finely chopped nuts
2/3 C. brown sugar
1 C. coconut
Combine & boil for 3 mins. Spread
over the cake while cake is still
warm.

I made this frosting for about 4
years as the store I shop at didn't
stock the boxed pecan coconut
frosting mix (for German Choc. Cake)
in the box. Now we prefer this
frosting for the German Choc. cake
mixes.
Submitted by: Dawn~in CO~
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Rhubarb Custard Pie

2 unbaked pie crusts
3-4 C. chopped rhubarb
Pour rhubarb into the bottom pie
crust.

Combine:
1 1/2 C. sugar
dash of salt
3 Heaping T. of flour

Then add 2 beaten eggs.
Cover with top crust.
Bake 1 hour at 350 degrees.

Even someone who is not crazy about
rhubarb, Loves this pie!!
Submitted by: Dawn~in CO~
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Blueberry-Rhubarb Jam

7 C. chopped rhubarb
1 can blueberry pie filling
4 C. sugar
1 (6 oz) pkg. raspberry Jell-O
Boil rhubarb, pie filling, & sugar
for 10 mins.
Add dry gelatin and mix well to
dissolve.
Pour into jars. Let stand until
cool-cover and store in freezer.
Don't forget to keep one in the
refrigerator!!
I prefer to use a potato masher,
and a whisk to break up the rhubarb
as it boils. Watch out for the popping
bubbles as it boils-Hot,hot,hot!!
This recipe is good on toast,
bread, buns, french toast, pancakes,
& ice cream.

Submitted by: Dawn~in CO~
******************
Cherry Rhubarb Jam

7 C. chopped rhubarb
1 can Cherry Pie Filling (I use
the Light variety of pie filling)
4 C. sugar
1 (6 oz.) box Cherry Jell-O
Boil rhubarb, pie filling,
& sugar for 10 mins.
Add dry gelatin mix & mix well to
dissolve.
Pour into jars. Let stand until
cool-cover and store in freezer.
Don't forget to keep one in the
refrigerator!!
I prefer to use a potato masher,
and a whisk to break up the rhubarb
as it boils. Watch out for the
popping bubbles as it boils-Hot,hot,
hot!!
This recipe is good on toast,
bread, buns, french toast, pancakes,
& ice cream.

Submitted by: Dawn~in CO~
*************************
From Better Homes & Gardens
"New Cook Book" copyrighted 1976:

Strawberry-Rhubarb Pie

Combine:
1 1/2 C. sugar
3 T. quick-cooking Tapioca
1/4 teas. ground nutmeg

Add 1 lb. rhubarb, cut in 1/2"
pieces ( 3 C.)
and 1 C. sliced strawberries.
Mix to coat fruit. Let stand for
20 minutes.
Meanwhile prepare pastry for 9"
lattice -top pie.
Line 9" pie plate with pastry.
Fill with fruit mixture. Dot with
1 T. butter or margarine.
Adjust lattice-top;seal.
Bake in a hot oven (400 degrees)
for 35-40 minutes.
Personal notes: I always add
about 1 extra C. of strawberries,
so therefore I use heaping T.'s of
Tapioca. I also use a deep dish pie
plate and never do the lattice-top,
just a vented top crust.
Sumitted by Dawn ~ in CO ~
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These recipes are not high altitude
adjusted, but I never have a problem
with them here.
Hope you like as much as we do!!