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Eating Well: Rhubarb recipes easy, richly delicious

Summer is slipping away and I realized I haven't featured any rhubarb recipes.

With everything else that is a few weeks late thanks to the weather situation, hopefully rhubarb was one of them and will still be plentiful for some of you freshly picked from your backyard gardens.

Nothing is better than a quick, fresh rhubarb dessert you can serve warm topped with whipped topping or ice cream when you are entertaining family or friends.

Consequently, I went through my recipe archive and pulled out some of my favorite, kitchen tested standbys viewing them as "best of the best" in terms of both ease of preparation and deliciousness.

The first is for a Rhubarb Upside Down cake that is rich and yummy without being too filling.

The second two are for Rhubarb Cakes, but slightly different versions - the first has its own creamy glaze and the second a cinnamon streusel topping. Both are extremely moist and freeze exceptionally well, if you are lucky enough to have any leftovers that make it to the freezer.

If I want to add a little extra richness to the latter rhubarb cake recipe, I forego the brown sugar and cinnamon topping and frost it with caramel icing once it has a chance to cool. The flavors of the caramel and the spiciness of the cake are a perfect pairing making the cake even more decadent. This is one of the best caramel frosting recipes I've ever used on a cake - it doesn't harden and stays creamy right down to the very last piece of cake.

The crunch recipe, which I also refer to as a crisp, is a nice diversion with a little more intense rhubarb flavor balanced nicely by the brown sugar topping goodness.

The Rhubarb Jelly recipe is one passed down by my late mother and one we enjoyed often as kids. It is so quick and easy, and mixed with strawberry Jell-O a great topping for that morning toast, English muffin or bagel.

Until next time, from my kitchen to yours, happy cooking and baking!

Rhubarb Upside Down Cake

1 (18.25 ounce) package yellow cake mix

6 cups chopped rhubarb

1 cup white sugar

3 cups miniature marshmallows

Preheat oven to 350 degrees. Grease a 9x13 cake pan. Place rhubarb on the bottom of the greased pan. Sprinkle sugar evenly over the rhubarb. Sprinkle marshmallows over the rhubarb and sugar. Prepare cake mix according to package directions. Pour over rhubarb and marshmallows in the pan. Bake at 350 degrees for one hour. Cool in pan for ten minutes, then invert on serving dish so that rhubarb is on top.

Rhubarb Cake with Topping

Mix together:

½ cup margarine

1 egg

1 tsp. soda

½ tsp. salt

3 cups diced rhubarb

1 ½ cups sugar

1 cup buttermilk

1 tsp. vanilla

2 ½ cups flour

Pour into greased 9x13 pan.

Sprinkle on top:

1 cup brown sugar

½ cup chopped nuts

Bake at 350 degrees for approximately 45 minutes or until cake springs back to touch.

While baking, cook following topping:

½ cup margarine

½ cup evaporated milk

1 cup sugar

1 tsp. vanilla

Heat and stir occasionally until sugar dissolves. Pour over cake as soon as it comes out of the oven.

Rhubarb Cake

1 ½ cups brown sugar

½ cup butter or margarine

1 cup buttermilk

1 tsp. soda

2 eggs

Pinch of salt

2 cups flour

1 ½ cups rhubarb cut in small pieces

1 tsp. vanilla


1/3 cup brown sugar

1 tsp. cinnamon

With electric mixer blend together brown sugar, butter and eggs. Mix in buttermilk and follow with salt, soda, flour and vanilla. Beat well. Add the rhubarb and mix in. Pour into greased 9x13 cake pan.

Sprinkle the brown sugar and cinnamon mixture over the top and swirl in a little with a knife.

Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean.

Serve warm or cold, topped with whipped cream, ice cream, or frost with the caramel frosting recipe featured below.

Delicious Caramel Frosting

½ cup butter

1 cup packed dark brown sugar

1/3 cup heavy cream, more if needed

1 (16-ounce) box powdered sugar

1 tsp. vanilla extract

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to mixing bowl. Add powdered sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon or more of cream if the frosting gets too thick. Be sure to add cream in small amounts so you don't use too much.

Rhubarb Crunch

2 cups rhubarb

¼ cup oatmeal

¾ cup white sugar

¼ cup brown sugar

¼ cup butter

6 tbsp. flour

Put rhubarb in 8 inch baking dish. Mix other ingredients until crumbly and pour over rhubarb. Bake at 350 degrees for about 50 minutes. Serve warm with ice cream or whipped cream.

Easy Rhubarb Jelly

5 cups diced rhubarb

3 cups sugar

1 small package strawberry Jell-O

Mix rhubarb and sugar together in pan and let stand until juicy. Cook mixture until rhubarb is tender. Add package of Jell-O and cook just a little more until blended in well. Put in hot jars with hot lids and screw on tightly. Jelly will seal itself. Or pour into freezer containers with lids and freeze.