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I’m a little late with rhubarb recipes, but a lot of people put rhubarb in their freezers. I ran into a bunch of rhubarb recipes so thought I’d run pass them on for you to enjoy.

Perfect Rhubarb Pie

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 egg

2 teaspoons cold water

Pastry for double crust pie (9 inch)

1 tablespoon butter

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 for 15 minutes. In a small bowl, whisk together 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-inch thick circle transfer to a 9-inch pie plate. Trim, pastry even with rim. Add filling, dot with butter. Roll remaining dough to a 1/8-inch thick circle. Place over filling. Trim, seal and flute edge; cut slits in top. Bake 15 minutes. Reduce oven setting to 350°. Bake 40 to 50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. If using frozen rhubarb, measure rhubarb while frozen, then thaw. Drain in a colander, but do not press liquid out.

Pastry for 2-crust pie: Combine 2 1/2 cups flour and 1/2 teaspoon salt and cut in 1 cup cold butter until crumbly. Gradually add 1/2 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap. Refrigerate 1 hour.

Frosted Rhubarb Cookies

1 cup shortening

1 1/2 cups packed brown sugar

2 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups diced fresh or frozen rhubarb

3/4 cup flaked coconut

Frosting

1 3-ounce package cream cheese, softened

1 tablespoon butter, softened

1 1/2 cups confectioner’s sugar

3 teaspoons vanilla extract

In a large mixing bowl, cream shortening and brown sugar. Beat in eggs, Combine the flour, baking soda and salt, gradually add to dreamed mixture and mix well. Fold in the rhubarb and coconut. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10 to 14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

For frosting: In a small mixing bowl, beat cream cheese and butter until fluffy. Beat in confectioner’s sugar and vanilla. Spread over cookies. Makes 4 dozen.

Rhubarb Upside Down Cake

3/4 cup packed brown sugar

1/4 cup butter, melted

3 cups diced fresh or frozen rhubarb

2 tablespoons sugar

Batter

1/2 cup butter, softened

1 cup sugar

2 eggs, separated

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 teaspoon cream of tartar

Whipped cream

In a small bowl, combine brown sugar and butter. Spread into a greased 9-inch round baking pan. Layer rhubarb, sprinkle with sugar. Set aside. In a large mixing bowl, cream the butter and sugar. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt. Add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture. About 1/2 cup at a time, gently spoon over rhubarb. Bake at 325° for 40 to 45 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream. Serves 10 to 12.

Rhubarb Ribbon Brunch Cake

1/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/3 cup cold water

2 1/2 cups sliced fresh or frozen rhubarb

3 to 4 drops food coloring

Batter

2 1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup cold butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, beaten

1 6-ounce carton vanilla yogurt

1 teaspoon vanilla extract

Topping

1 egg, beaten

8 ounces Mascarpone cheese

1/4 cup sugar

1/2 cup chopped pecans

1/4 cup flaked coconut

In a large saucepan, combine the first five ingredients until smooth. Add rhubarb. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add food coloring. Set aside. In a bowl. Combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Combine egg, yogurt and vanilla, stir into batter until smooth. Spread into a greased 9-inch spring form pan. Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to reserved crumb mixture. sprinkle over top. Bake at 350° for 60 to 65 minutes or until a toothpick comes out clean. Cool on a wire rack for 20 minutes, remove sides of pan. Cool completely. Serves 12.

Orange Rhubarb Breakfast Bread

1/3 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup orange juice

1 cup chopped fresh or frozen rhubarb

1/2 cup slivered almonds

2 teaspoons grated orange peel

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in the rhubarb, almond and orange peel. Transfer to a greased 9-by-5-inch loaf pan. Bake at 350° for 55 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

Cinnamon Sugar Rhubarb Cake

1/2 cup shortening

1 cup packed brown sugar

1 cup sugar, divided

1 egg

1 teaspoon vanilla, extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 cups diced fresh or frozen rhubarb

1 teaspoon ground cinnamon

In a large mixing bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla. Beat for 2 minutes. Combine the flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in the rhubarb. Pour into a greased 13-by-9-by-2-inch baking dish. Combine cinnamon and remaining sugar, sprinkle over batter. Bake at 350° for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Serves 12 to 16. If using frozen, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Blackberry Rhubarb Cobbler

4 cups blackberries

4 cups sliced rhubarb (1-inch pieces)

2 tablespoons quick cooking tapioca

1 tablespoon lemon juice

1 tablespoon lemon zest

1/4 cup granulated sugar

1 cup old fashioned oats

1/4 cup all-purpose flour

1/2 cup light brown sugar

5 tablespoons cold butter, cut into small pieces

Heat oven to 350°. In a bowl, combine blackberries, rhubarb, tapioca, lemon juice, lemon zest and granulated sugar. In a separate bowl, combine oats, flour and brown sugar. Crumble in cold butter, mix with your hands until it resembles coarse crumbs. Pour fruit mixture into a 2-quart baking dish. Top with oat mixture. Bake at 350° for 1 hour or until topping is browned. Let stand 10 minutes before serving.

If you have any recipes you would like to share, you can send them to my email at judyd2313@frontier.com. Happy Baking!

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