Rhubarb Cobblers/Crisps

Rhubarb Crumble
4 apples, peeled and sliced
¼ cup water
¼ cup sugar
2 cups chopped rhubarb

Combine apple, water and sugar in large saucepan.  Cover and cook on low until apple is tender.  Add rhubarb. Stir to blend and spoon into a greased 1 ½ quart casserole dish.

Topping:
1 cup flour
2/3 cup brown sugar, packed
2 tsp baking powder
½ tsp cinnamon
½ cup butter, cut in pieces

Combine dry ingredients and cut in butter until crumbly. Sprinkle over fruit.  Bake uncovered about 30 min in 350 deg F oven.

Rhubarb Crisp
6 cups peeled and diced rhubarb

1/4 cup raisins
1 cup sugar
4 tablespoons cornstarch

Mix in a bowl and put in a greased 9 x 13 inch pan.

Topping:
½ cup cold butter
1 cup brown sugar
1/4 cup flour
2 cups oatmeal

Mix until crumbly.  Press the topping on top of the fruit mixture. Bake in a 375 Degree F oven for 40 min, or until cooked.

Bumbleberry Crisp:  Use a combination of different fruit such as apples, blueberries, blackberries, peaches or dried fruits.

Rhubarb Crisp 2

3 1/2 cups diced rhubarb
1 cup sugar
2 Tbsp flour
1 egg, beaten

Topping:
1/3 cup butter
1/3 cup flour
1/2 cup brown sugar
1/2 cup rolled oats

Combine sugar and flour.  Add beaten egg. Combine with rhubarb and put into a greased baking dish.

Cream butter, brown sugar and flour until crumbly. Stir in rolled oats and sprinkle over rhubarb mixture. Bake at 350 deg F for 35-40 minutes or until browned. Serve warm.

Rhubarb Strawberry Crunch

2 cups sliced strawberries
4 cups chopped rhubarb
2 tsp grated lemon rind
2 Tbsp minit tapioca
1/2 cup white sugar
2 1/2 cups oatmeal
1/2 cup flour
1/2 cup coconut
3/4 cup brown sugar
1/2 cup butter or margarine

Grease 9 x 11 cake pan.  Mix strawberries, rhubarb and lemon rind together and spread in pan.  Sprinkle on minit tapioca and 1/2 cup white sugar.

Blend margarine or butter with the brown sugar.  Cut in oatmeal, flour and coconut and blend to a coarse meal.  Sprinkle over fruit.  Bake at 350F for 45 minutes or until done.

Note: 1/4 cup cornstarch can be substituted for the minit tapioca

Rhubarb Cobbler

4 cups rhubarb chopped
1 cup sugar

Add the sugar to the rhubarb and set aside.

Batter:
1 1/4 cup flour
1 ½ tsp baking powder
¼ tsp salt
1/3 cup butter
1/2 cup sugar
1 egg, beaten
2/3 cup milk
½ tsp vanilla

Blend dry ingredients. Cream butter until fluffy in bowl and add sugar; blend, then add beaten egg and mix.  Add the flour mixture and the milk alternately. Add vanilla.  Spoon batter onto the rhubarb and bake 35-40 min in a large casserole dish in a 350 deg F oven.

Strawberry/Rhubarb Pinwheel Cobbler

1/2 cup butter
2 cups white sugar
2 cups water, boiling
1 1/2 cups flour
2 tsp baking powder
1/2 cup shortening or margarine
1/3 cup milk
2 cups sliced strawberries
2 cups chopped rhubarb
1 tbsp flour
1/2 cup sugar
1 tsp cinnamon

Preheat oven to 350 deg F.  Place the 1/2 cup butter in a 9 x 13" baking pan and melt it in the oven. Set aside.

Make a sugar syrup by combining the 2 cups white sugar and 2 cups boiling water. Stir until dissolved and set aside.

Blend flour and baking powder.  Cut in shortening or margarine until it resembles a coarse meal.  Add milk and stir to moisten.  Turn out on a floured board and knead 4-5 times.  Roll dough into a 9 x 12" rectangle. 

Combine fruit and 1 tbsp flour and 1/2 cup sugar.  Spread the fruit mixture over the dough.  Sprinkle with cinnamon.  Roll up jelly roll fashion from the long side.  Cut into 1 inch pieces and place cut side up in the buttered baking pan.  Pour the syrup over slices.  Bake 55-60 minutes until golden in a 350 deg F oven.

Rhubarb Sour Cream Crunch

Crust:
1 cup cornflake crumbs
1 cup flour
1/4 cup brown sugar
1/2 cup margarine, melted
1 tsp cinnamon

Combine above ingredients and mix well.  Press half of the mixture into a 9 x 9 inch pan, reserving the remaining crumbs for topping.

Filling:
1 egg
1 cup sour cream
1 1/4 cup sugar
3 Tbsp cornstarch
1/2 tsp cinnamon
3 cups rhubarb, chopped

Beat the egg and combine with sour cream.  Mix together the sugar, cornstarch and cinnamon; stir into the sour cream mixture.  Add rhubarb and mix together.  Spread over crumb mixture in pan and sprinkle with the remaining crumb mixture.  Bake at 325 deg F for 1 hour, or until a knife inserted near center comes out clean.  Cut in squares and serve warm or cold.