Ready for rhubarb recipes

You'll love these recipes sent in by readers. Martha Gerdts' Rhubarb Custard Pie is so good, says sister-in-law Deanna Warneke, of Clarinda, Iowa, that "it is the only rhubarb pie my family will eat." Warneke is compiling a family cookbook, and rhubarb is big on the ingredient list. Head out to the rhubarb patch and see what you can pull up and take to the kitchen!

Rhubarb Crisp

Carol Hoffman, Tuscarawas County, Ohio
Prep: 20 minutes
Bake: 35 minutes

8 cups fresh sliced rhubarb
1-1/2 cups granulated sugar
1/3 cup all-purpose flour
3/4 cup regular rolled oats
3/4 cup packed brown sugar
3/4 cup all-purpose flour
6 tablespoons butter
Vanilla ice cream (optional)

Step 1: Preheat oven to 350°. Place rhubarb in ungreased 3-quart rectangular baking dish. Stir in 1-1/2 cups granulated sugar and 1/3 cup all-purpose flour.

Step 2: In a medium mixing bowl, combine oats, brown sugar, and 3/4 cup flour. With pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

Step 3: Bake in a 350° oven for 35 minutes or until fruit is tender and topping is golden. Serve warm with ice cream, if desired. Makes 8 servings.

Nutrition facts per serving: 416 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 107 mg sodium, 80 g carbohydrate, 4 g fiber, and 4 g protein. Daily Value: 9% vit. A, 14% vit. C, 13% calcium, and 9% iron.

Rhubarb Custard Pie

Martha Gerdts, Clarinda, Iowa
Prep: 20 minutes
Bake: 55 minutes

1-1/2 to 2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
3 eggs
3 tablespoons milk
4 cups chopped rhubarb
1 9-inch unbaked pie shell
1 tablespoon butter, cut up

Step 1: Preheat oven to 350°. In a large mixing bowl, stir together sugar, flour, and nutmeg.

Step 2: In a small bowl, beat eggs and milk until mixed. Add to sugar mixture and stir until smooth. Fold in rhubarb.

Step 3: Spoon mixture into pie shell. Dot with butter. Cover edge with foil. Bake for 25 minutes. Remove foil; bake 30 minutes more or until knife inserted comes out clean.

Step 4: Cool on wire rack. Store leftover pie in refrigerator. Makes 8 servings.

Nutrition facts per serving: 350 calories, 12 g fat (4 g saturated fat), 84 mg cholesterol, 118 mg sodium, 56 g carbohydrate, 2 g fiber, and 5 g protein. Daily Value: 5% vit. A, 7% vit. C, 7% calcium, and 8% iron.

Rhubarb Delicious Bars

Carol Hoffman, Tuscarawas County, Ohio Prep: 25 minutes Bake: 50 minutes

1 cup all-purpose flour 1/3 cup sifted powdered sugar 1/2 cup cold butter 1/2 cup chopped pecans 3 eggs, beaten 1-1/2 cups granulated sugar 1/4 cup all-purpose flour 3 cups chopped fresh rhubarb

Step 1: Preheat oven to 350°. In a large mixing bowl, combine 1 cup flour and powdered sugar. With a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans.

Step 2: Press mixture into the bottom of a 13x9x2-inch baking pan. Bake for 15 minutes or until lightly browned.

Step 3: In a medium mixing bowl, combine eggs, granulated sugar, and 1/4 cup flour. Fold in rhubarb.

Step 4: Pour over baked crust. Bake for 35 minutes or until top is set and lightly browned. Cool completely on a wire rack. Cut into bars. Makes 36 bars.

Nutrition facts per serving: 92 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 33 mg sodium, 13 g carbohydrate, 0 g fiber, and 1 g protein. Daily Value: 3% vit. A, 1% vit. C, 1% calcium, and 2% iron.

Rhubarb Cake

LaVerta Foust, Indianola, Iowa
Prep: 25 minutes
Bake: 35 minutes

2 cups all-purpose flour
1-1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup cooking oil
1/2 cup milk
2 eggs, beaten
3 cups chopped fresh rhubarb
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2/3 cup all-purpose flour
1/3 cup chilled butter, cut up
3/4 cup chopped walnuts (optional)
Sweetened whipped cream (optional)

Step 1: Preheat oven to 350°. Butter a 13x9x2-inch baking pan; set aside.

Step 2: In a large mixing bowl, stir together 2 cups flour, granulated sugar, baking powder, salt, soda, allspice, and cloves. Make a well in the center of dry ingredients; set aside.

Step 3: In a small bowl, combine oil, milk, and eggs. Add to dry ingredients and stir until moistened. Stir in rhubarb. Spread in prepared pan. Set aside.

Step 4: In a food processor bowl, combine brown sugar, cinnamon, 2/3 cup flour, and butter. Cover and process with several on-off turns until mixture resembles coarse crumbs. (Or, in a medium bowl, stir together brown sugar, cinnamon, and 2/3 cup flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.)

Step 5: Stir in nuts, if desired.

Step 6: Sprinkle evenly over batter. Bake about 35 minutes or until wooden toothpick inserted in center comes out clean. Serve warm or cool completely on a wire rack. Top with whipped cream, if desired. Makes 12 servings.

Nutrition facts per serving: 422 calories, 21 g fat (6 g saturated fat), 50 mg cholesterol, 389 mg sodium, 56 g carbohydrate, 2 g fiber, and 6 g protein. Daily Value: 6% vit. A, 4% vit. C, 11% calcium, and 10% iron.

Tested for you

These recipes were tested by the same food authorities who approve all recipes for Better Homes and Gardens magazine, a sister publication of Living the Country Life magazine. For questions about the recipes, write to:

Mail:
Living the Country Life Food Editor
1716 Locust Street/LN426
Des Moines, IA 50309-3023

Fax: 515/284-3127

E-mail: betsy.freese@meredith.com