I have already received one answer to my request for rhubarb recipes — and hopefully more are on their way — to be printed soon in this forum.
In the meantime, here’s a rhubarb rendition from Pillsbury.
Rhubarb Upside-Down Desserts
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
2 tablespoons dark or light corn syrup
½ teaspoon grated orange peel
1½ cups chopped fresh rhubarb
4 Pillsbury Grands frozen Southern style biscuits (from 25-oz bag)
½ teaspoon granulated sugar
1/8 teaspoon ground cinnamon
1 cup vanilla ice cream
Heat oven to 375 degrees. Spray insides of four 6-ounce custard cups with cooking spray. Place custard cups on cookie sheet with sides.
In medium bowl, mix brown sugar, butter, corn syrup, orange peel and rhubarb; divide evenly among custard cups. Top each with 1 biscuit. In small bowl, mix granulated sugar and cinnamon; sprinkle over biscuits.
Bake 25 to 28 minutes or until deep golden brown; cool 1 minute. Turn upside down onto 4 serving plates; remove custard cups. Serve warm with ice cream.