Rhubarb Recipes

A few years back a friend of mine gave me a rhubarb plant. Since then I have enjoyed using it in different recipes.  Here are some of our favorites:

Rhubarb Jam

(This jam placed 2nd at our local fair one year when I entered it.)

16 cup rhubarb, cut fine

6 3/4 cup sugar

2 lemons juiced

Mix rhubarb, sugar and lemon juice.  Let stand overnight in the fridge. Boil mixture 30 minutes or until temperature reaches 220 degrees. Pour boiling into hot jars.  Leave 1/4" head space.  Adjust caps.  Process 10 min. in boiling water bath.  Makes 5 pts.

Rhubarb Cake

(This is to-die-for!  Even those that don't like coffee or rhubarb eat this...I should know because Tim claims to hate both!)

Cream:

2 cups sugar

2 eggs

1 cup shortening

Add:

2 t. cinnamon

2 t. baking powder

1/4 t. salt

Add alternating:

1 cup cold coffee

3 cups flour

Mix in:

3 cups finely chopped rhubarb

Pour into a greased 9 x 13 pan and sprinkle with brown sugar and nuts (optional on the nuts or you could substitute with oatmeal).  Bake 45 min. in a 350 degree oven.

Rhubarb Pudding Cake

(This is my grandma's recipe)

Cook together:

4 cups chopped rhubarb

1 cup sugar

3/4 cup water

Mix together and then put in the bottom of a pan and spoon the rhubarb mixture over it:

1 cup flour

1 t. baking powder

1/4 t. salt

1/3 cup shortening

2/3 cup sugar

2/3 cup milk

1 egg

1 t. vanilla

I don't have the baking instructions. Grandma never wrote them down.  But you can put the cake in a 9 inch square baking pan and bake at 350 for about 30 minutes or until cake is done.