purlingswine

Who knew there were so many rhubarb lovers out there? Since I have gotten a number of thank yous for the recipes, I thought I would go ahead and post the rest of them. The first one is a dish that I can remember Gram making, the others are newspaper clippings that she had saved. Thanks to my cousin for sending them along!!

Scalloped Rhubarb
2 cups tender rhubarb cut up
1 cup sugar
3 cups fresh bread cubes, without crust
1/2 cup melted butter

Mix rhubarb and sugar in one bowl
Mix bread cubes and melted butter in another bowl. In a baking dish arrange a layer of rhubarb, a layer of bread cubes and repeat
Bake at 350 for 40 to 45 min.
Serve warm, topped with whipped cream or ice cream.
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Rhubarb Punch (newspaper clipping Gram saved)
24 thick stalks of rhubarb
juice of 6 large lemons
3 cups of sugar
2 cups of water
1 cup pineapple juice
Ginger ale or 7-Up (no amount mentioned)

Cut rhubarb in 1 inch pieces. Add enough water to cover.
Cook until soft. Put in food mill. It should measure 3 quarts of juice.

Dissolve sugar in 2 cups of water. Cook 10 min to make a syrup. Add
juice of lemons. Lemon juice should measure 2/3 cup. If you use small lemons it will take 10. Add all juices together, pineapple, lemon, rhubarb and sugar syrup.
To serve, put about 1/2 glass of syrup over ice and add either ginger ale, Sprite or 7-Up
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Rhubarb Upside Down Cake (newspaper clipping)
2 Tablespoons butter
1/2 cup packed brown sugar
2 cups sliced fresh or frozen rhubarb
1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
2/3 cup milk

Melt butter in a 9 x 1 1/2 round baking pan. Stir in brown sugar.
Arrange sliced rhubarb in pan. Combine flour, baking powder and salt.
In small mixer bowl beat shortening about 30 seconds. Add granulated sugar; beat until well combined. Add egg and vanilla; beat 1 minute. Add dry ingredients and milk alternately to beaten mixture, beating after each addition. Spread batter evenly over rhubarb. Bake in 350′ oven for 50 to 55 min. Cool in pan for 5 min; invert onto a serving plate. Serve warm. Makes 8 servings