Recipes Included On This Page Rhubarb Bread Rhubarb Cake Rhubarb Cream Pie with Meringue Rhubarb Custard Pie Rhubarb Custard Pie 2 Roasted Sweet Potato Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Rhubarb Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown sugar -- packed 2/3 cup vegetable oil 1 large egg 1 teaspoon vanilla 1 teaspoon baking soda 1 1/2 cups diced rhubarb 1/2 cup chopped nuts -- optional 1 cup buttermilk or sour milk 1 teaspoon salt 2 1/2 cups flour Topping 1/2 cup sugar 1 tablespoon soft butter 1/2 teaspoon cinnamon Stir ingredients together and pour into 2 greased and floured loaf pans. Sprinkle batter with topping mixture and bake at 325F for 1 hour. This can also be poured into a 9x13-inch pan and served as dessert or coffeecake. NOTE: Since I don't always have buttermilk on hand and generally do have yogurt, I substitute 2/3 cup yogurt mixed with 1/3 cup milk for buttermilk. Contributed to the FareShare Gazette by Jennie; 26 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 10g Fat (41.9% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 182mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Rhubarb Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- pudding in the mix okay 4 cups rhubarb -- cleaned and cut up 1 1/2 cups sugar 2 cups heavy cream Grease and flour a 13x9-inch cake pan. Mix cake mix according to directions. Pour into cake pan. Mix rhubarb and sugar; put on top of cake. Pour the cream over everything and bake and 350 degrees F for about 1 hour 15 minutes or until a toothpick inserted into the top of the center comes out clean. Cool and then refrigerate. Contributed to the FareShare Gazette by Jennie; 28 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 428 Calories; 20g Fat (40.7% calories from fat); 3g Protein; 62g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 300mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 4 Fat; 4 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Rhubarb Cream Pie with Meringue Recipe By : JB Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rhubarb -- cut-up 2 cups sugar 6 tablespoons flour 1 Dash salt 3 large egg yolks 3 tablespoons heavy cream 1 1/2 tablespoons butter Italian Meringue 3 large egg whites 6 tablespoons sugar 1 tablespoon cornstarch 1/2 cup water 1 Dash salt In a large casserole dish, place the four cups cut up rhubarb and microwave until the rhubarb is soft and releases its juice. Mix together the sugar, flour and salt and stir into the rhubarb. Return to microwave and cook until thickened, stirring two or three times (about 7 or 8 minutes, depending on the power of your microwave). Beat egg yolks slightly, stir in heavy cream, add a small amount of thickened rhubarb to the egg mixture, then mix all together. Return to microwave for about two minutes or until the egg has cooked. Stir in the butter and pour into a prebaked 9-inch pie shell. Meanwhile: Combine the sugar, water, and cornstarch in a small saucepan, stirring well; cook over medium heat until transparent and thick. Mix together the egg whites and salt and beat until foamy. Continue to beat while pouring the cooked mixture into the egg whites. Continue to beat until stiff by not dry. Spread meringue over filling, sealing to the edge of the pie crust. Bake at 425F for 10 minutes or until lightly browned. Cool pie before serving. Contributed to the FareShare Gazette by Jennie; 29 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 446 Calories; 8g Fat (16.6% calories from fat); 5g Protein; 90g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 5 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Rhubarb Custard Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups rhubarb, diced 4 large eggs 1 2/3 cups milk 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 1. Preheat oven to 450 F. 2. Prepare your favorite pie crust in sufficient quantity for a 9-inch, one crust pie. 3. Put the pastry in a 9-inch pie pan and bake for 10 minutes, then remove from the oven. (This helps assure a fully baked crust under all of the liquid.) 4. Reduce oven to 325 F. 5. While crust is baking, prepare fruit. Wash and dice rhubarb. 6. Prepare custard: In a large bowl, beat eggs together, then add milk, sugar, salt and vanilla. Mix well. 7. Put fruit in (partially) pre-baked pie shell. Spread evenly. Pour custard over fruit. There should be enough custard that the fruit floats, but not so much that pieces of fruit will float apart. 8. Bake an hour (or more), until custard is set. 9. Serve cool. Refrigerate for storage (this *is milk and eggs, after all). Contributed to the FareShare Gazette by Jennie; 30 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 6g Fat (26.4% calories from fat); 6g Protein; 29g Carbohydrate; 0g Dietary Fiber; 151mg Cholesterol; 258mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Rhubarb Custard Pie 2 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rhubarb -- coarsely chopped 2/3 cup sugar 1 teaspoon lemon zest 1/4 teaspoon salt 2 large eggs 1 large egg yolk 1 1/4 cups heavy cream 1 1/2 tablespoons cornstarch 1 9 inch baked pie shell After baking the pie shell reduce oven temperature to 350F. Prepare Custard: In a large bowl combine rhubarb, sugar, lemon zest and salt. Spoon into pie shell. In a medium bowl, beat together eggs and egg yolk. Add cream and cornstarch. Mix them all together. Spoon over rhubarb mixture. Cover sides of crust with aluminum foil to prevent over browning and bake until custard is firm - 25 to 30 minutes. Transfer to a wire rack and let cool completely. Contributed to the FareShare Gazette by Jennie; 31 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 21g Fat (58.5% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Roasted Sweet Potato Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sweet potatoes, peeled, halved lengthwise, sliced 1 onion, peeled, sliced 3 tablespoons vegetable oil 2 tablespoons maple syrup, divided 2 tablespoons olive or vegetable oil 2 tablespoons white balsamic vinegar 6 cups baby arugula 1 14 ounce can chickpeas, rinsed, drained 1/2 cup toasted walnuts Heat oven to 350F. In bowl, combine sweet potatoes, onion, 2 tablespoons oil and 1 tablespoon maple syrup. Season with salt, if desired. Arrange potato mixture on foil lined baking sheet. Roast 30 minutes, stirring after 20 minutes. In bowl, combine oil, vinegar and remaining maple syrup. Add arugula, chickpeas, walnuts and potato mixture, toss to coat, then serve. Makes 6 servings. Contributed to the FareShare Gazette by Jo; 20 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 7g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 1 1/2 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.