Recipe: Rhubarb Crumble

Rhubarb Crumble
8 c. chopped fresh or frozen rhubarb
1 1/4 c. sugar, divided
2 1/2 c. all-purpose flour
1/4 c. packed brown sugar
1/4 c. quick cooking oats
1 c. cold butter or margarine
Custard Sauce:
6 egg yolks
1/2 c. sugar
2 c. whipping cream
1 1/4 tsp. vanilla
In a saucepan, combine rhubarb and 3/4 c. of sugar. Cover and cook over med. heat, stirring occasionally, until the rhubarb is tender, about 10 min. Pour into a grased 13 x 9" baking dish. In a bowl, combine flour, brown sugr, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400 for 30 min. Meanwhile, in a saucepan, whisk the egg yolks and sugar, stir in cream. Cook and stir over low heat until a thermometer reads 160 deg. and mixture thickens, about 15-20 min. Remove from heat, stir in vanilla. Serve warm over rhubarb crumble.
Cinnamon-Rhubarb Muffins
1 1/2 c. all purpose flour
1/2 c. plus 1 Tb. sugar, divided
2 tsp. baking powder
1 1/4 tsp. cinnamon, divided
1/4 tsp. salt
1 egg, beaten
2/3 c. buttermilk
1/4 c. butter or margarine, melted
1/2 c. chopped fresh or frozen rhubarb, thawed and drained
1/4 c. peach preserves
In a bowl, combine flour, 1/2 c. sugar, baking powder, 1 tsp. cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 Tb. of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 Tb. in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400 deg. for 20 min. or until top of muffin springs back when lightly touched in the center.
Rhubarb Custard Bars
2 c. all purpose flour
1/4 c. sugar
1 c. cold butter or margarine
Filling:
2 c. sugar
7 Tb. all purpose flour
1 c. whipping cream
3 egg whites, beaten
5 c. finely chopped fresh or frozen rhubarb, thawed and drained
Topping:
2 pkgs. (3 oz. each) cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
1 c. whipping cream, whipped
In a bowl, combine the flour and sugar; cut in butter or margarine until the mixture resembles coarse crumbs. Press into a greased 13 x 9" baking pan. Bake at 350 deg. for 10 min. 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 deg. for 40-45 min. or until custard is set. Cool. 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 refrigerator.
Strawberry Rhubarb Sauce
2 1/2 c. chopped fresh or frozen rhubarb (1" pieces)
1 c. water
1/2 c. sugar
2 Tb. grated lemon peel
1/4 tsp. salt
1 c. sliced fresh or frozen unsweetened strawberries
2 Tb. lemon juice
1/4 tsp. cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake
In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over med. heat until rhubarb is soft, about 10-15 min. Remove from the heat and let stand 5 min. Stir in strawberries, lemon juice and cinnamon. Add food coloring, if desired. Cool. Serve over cake.
Yield: 3 cups
Rhubarb Mandarin Crisp
6 c. chopped fresh or frozen rhubarb
1 1/2 c. sugar
5 Tb. quick-cooking tapioca
1 can (11 oz.) mandarin oranges, drained
1 c. packed brown sugar
1 c. quick-cooking oats
1/2 c. all purpose flour
1/2 tsp. salt
1/2 c. cold butter or margarine
Ice Cream, optional
In a bowl, toss rhubarb, sugar and tapioca, let stand for 15 min., stirring occasionally. Pour into a greased 13 x 9" baking dish. Top with the oranges. In a bowl, combine brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs. Bake at 350 deg. for 40 min. or until top is golden brown. Serve with ice cream, if desired.
Rhubarb Corn Bread Stuffing
5 c. chopped fresh or frozen rhubarb (1/2" pieces), thawed
1/2 c. sugar
1 med. onion, chopped
1/2 c. butter or margarine, divided
3 c. corn bread stuffing
1/2 c. chopped walnuts
In a large bowl, toss rhubarb and sugar; set aside. In a skillet over med. heat, saute onion in 2 Tb. butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. Melt the remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2 qt. shallow baking dish. Bake, uncovered, at 325 deg. for 40-45 min. or until stuffing is heated through and top is lightly browned. Serve warm.
Rhubarb Upside-Down Cake
Topping:
3 c. sliced fresh rhubarb (1/2" slices)
1 c. sugar
2 Tb. all purpose flour
1/4 tsp. nutmeg
1/4 c. butter or margarine, melted
Batter:
1 1/2 c. all purpose flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 c. butter or margarine, melted
2/3 c. milk
1 egg
Sweetened whipped cream, optional
Sprinkle rhubarb in a greased 10" heavy skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. For batter, combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl. Add butter, milk and egg; beat smooth. Spread over rhubarb mixture. Bake at 350 deg. for 35 min. or until the cake tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream if desired.