Rhubarb Cookies/Breads

Rhubarb Cookies
1/2 cup butter
1 cup brown sugar
1 egg
2 cups all-purpose flour
2 tsp baking powder
dash salt
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/4 cup milk
1 cup diced rhubarb
1/2 cup raisins
1 cup chopped walnuts

Cream together butter, sugar and egg until smooth. Sift dry ingredients together. Blend dry ingredients into butter mixture, alternating with milk.  Fold in rhubarb, raisins and walnuts. Drop by teaspoon onto a greased baking sheet.  Bake at 350 deg F for 18-20 min or until browned.  Remove from pan and cool on wire rack.

Rhubarb Bread

2 cups finely chopped rhubarb
1/4 cup sugar
3 cups flour
4 tsp baking powder
1 tsp salt
1 cup sugar
1/4 cup melted butter or margarine
2 eggs
1 Tbsp orange zest
1/4 cup orange juice
1/2 cup chopped nuts

Mix rhubarb and sugar and set aside.  Combine flour, baking powder, salt and sugar.  In a medium brown combine melted butter, eggs and orange zest. Stir the flour mixture into the butter mixture, alternating with the orange juice.  Fold in rhubarb and nuts.  Bake 1 hour at 350 deg F in a loaf pan.

Rhubarb Bread 2

2 1/4 cup sifted all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
3 eggs
1 cup vegetable oil
1 3/4 cup packed brown sugar
2 tsp vanilla
2 1/2 cups diced rhubarb
1/2 cup chopped walnuts

Preheat oven to 350 deg F.  Grease two loaf pans.

Combine the flours, baking soda and baking powder and spices in a bowl.

Beat eggs, oil, brown sugar and vanilla in a large bowl with an electric mixer until fluffy.  Stir in the dry ingredients, all at once, until moistened.  Stir in rhubarb and walnuts.  Spoon batter into pans, dividing evenly.

Bake at 350 deg F for 50-60 min.  Cool in pan for 10 min. Turn out on a wire rack to finish cooling.

Rhubarb Bars

3 cups rhubarb, chopped
1 1/2 cups white sugar
2 Tablespoons corn starch
1/4 cup cold water
1 1/2 cups oatmeal
1 1/2 cups all-purpose flour
1 cup brown sugar
1/2 tsp baking soda
1 cup butter or margarine
1/2 cup chopped nuts

Mix rhubarb and sugar together in a large saucepan. Dissolve the corn-starch in the cold water and add to rhubarb. Cook over low heat, stirring constantly until rhubarb is tender and mixture is thickened.  Cool.

Mix oatmeal, flour, brown sugar and baking soda together, then cut in the butter or margarine to make a crumb mixture.  Put 3/4 of mixture in a greased 9 x 13 inch pan.  Add the cooled rhubarb mixture and sprinkle the remaining crumbs on top.  Bake at 350 deg F for 40 min or until browned.

Rhubarb Sticky Buns

2 cups rhubarb
1/4 cup brown sugar
1/4 cup margarine
1/4 cup corn syrup

Bun dough, frozen or from your own recipe

2 Tblsp sugar
1 Tblsp cinnamon

Combine rhubarb, brown sugar, margarine and corn syrup in a saucepan and bring to a boil.  Boil 3 minutes stirring constantly and spoon into an ungreased 9 x 13 inch pan.

Shape dough into a ball.  Roll to a 12x6 rectangle.  In a small bowl, combine 2 Tbsp sugar and cinnamon and sprinkle over dough.  Roll up jelly-roll fashion, starting from the long side.  Press edges to seal. Cut into 12 slices and place cut side down over the rhubarb mixture in the pan.  Cover loosely with plastic wrap and a cloth towel.  Let rise until double in size, about 15 minutes.  Uncover. Bake 15-30 min in a 375 deg F oven. Turn onto a platter. Cool.