Wednesday, June 18, 2014
Rhubarb season is quickly drawing to a close. Tonight I used up the last bit of mine by making two of our favorite rhubarb dishes. One we enjoyed for dessert and I sent the other along with Josh to his Bible study tonight. I sure hope there's a bit left for me to enjoy once he gets home!
Both recipes came from dear friends at our church. I love to think of them whenever I bake these delicious desserts.
Barb's Blueberry Rhubarb Crisp
2-3 C blueberries (frozen or fresh)
2-3 C rhubarb
(I rarely measure these. I just dump until the bottom of a 9x13 pan looks full)
1/2 C flour
**If you choose to just use rhubarb and no blueberries use 4 cups of rhubarb, 1/4 cup of flour, and 1 cup of sugar. With the blueberries you really don't need any sugar.**
Mix flour and fruit in a greased 9x13 pan.
For the topping:
1 C brown sugar
1 C oats
1 1/2 C flour
1 C butter
Mix the ingredients together with a pastry cutter until crumbly. Sprinkle over top of the fruit.
Bake at 375 for 45 minutes. Serve warm with vanilla ice cream.
Grandma Mary's Rhubarb Cake
1 yellow cake mix prepared according to box directions.
Spread cake mix in a greased 9x13 pan.
Over top of the unbaked cake mix spread the following mixture:
2 1/2 C rhubarb
1 1/2 C sugar
1 C heavy cream
Mix these ingredients together before spreading over cake batter. If desired you can include a little cinnamon or nutmeg.
Bake at 350 until the cake tests done. This will typically take a little longer than the box indicates.
The rhubarb will be on the bottom of the cake. And the cream will have created an incredibly moist cake.