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Rhubarb Crumble 3 c. chopped rhubarb 3 T. orange juice 3/4 c. sugar 1/4 tsp. cinnamon 1T. butter, softened 2/3 c. flour 1/2 c. packed brown sugar 1/4 tsp. baking soda 2/3 c. quick-cooking oats 1/4 c. butter, softened Spread rhubarb in an 8-inch square baking pan. Sprinkle with orange juice, sugar and cinnamon. Dot with 1 T. butter. Mix remaining dry ingredients in bowl. Cut in 1/4 cup butter until crumbly. Sprinkle over rhubarb. Bake 40 minutes at 350 degrees. Serves 4-6. Strawberry-Rhubarb Cobbler 1 cup plus 1 tablespoon all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup butter 1/2 cup half and half 2/3 cup sugar Whipping cream 2 1/2 cups sliced fresh rhubarb or frozen unsweetened rhubarb, thawed 1 1/2 tablespoons quick-cooking tapioca 2 teaspoons lemon juice 2 1/2 cups halved fresh strawberries
Sift flour, 2 tablespoons sugar, the baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs; make a well in center. Pour half and half into well; stir until moistened and dough cleans sides, of bowl. Heat oven to 425 degrees. Combine rhubarb, 2/3 cup sugar, the tapioca and lemon juice in medium size saucepan. Heat to boiling; reduce heat; simmer, stirring constantly 2 minutes. Remove from heat. Add strawberries. Pour into buttered 6 cup baking dish. Gently spread dough over hot filling. Place dish on baking sheet. Bake until top is golden brown, 25 to 30 minutes. Cool 30 minutes. Serve with cream. Makes 6 to 8 servings. Rhubarb Pie Pastry for 9 inch two crust pie 3 cups rhubarb (cut-up, 1/2 inch pieces) 1 cup sugar 3 tablespoons all-purpose flour Dash salt 2 tablespoons butter or margarine
Preheat oven to 400 degrees. Prepare pastry. Mix sugar, flour and salt. Turn half of the rhubarb into pastry-lined pie plate; sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Sprinkle with sugar if desired. Bake until crust is brown and juice begins to bubble through slits in crust about 45-50 minutes. ;
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