Ask, and you shall receive.
I asked for rhubarb recipes, and, thanks to the efforts of a few readers out there, now the rest of you shall benefit from their submissions.
The first response to my request came via e-mail from Carol McNiece of Worthington.
“I got this recipe about 25 years ago from Arlys Schlimgen,” credits Carol. “It is our favorite.”
Rhubarb Coffee Cake
In order given, mix together ½ cup butter or margarine, 1½ cups sugar, 1 egg, 1 cup sour milk, 1 teaspoon vanilla, 1 teaspoon soda, ½ teaspoon salt, 2½ cups flour and 3 cups cut-up rhubarb (Carol notes that she usually uses more). Put in 9- by 13-inch pan and sprinkle with ½ cup brown sugar and optional nuts (Carol uses pecans).
Bake for 45 minutes at 350 degrees.
For sauce, mix together ½ cup butter or margarine, 2/3 cup sugar and 1 small can evaporated milk; boil 3 minutes. Remove from heat and add 1 teaspoon vanilla. Beat for a few minutes and pour over sliced cake. Serve warm.
Roxanne Tripp of Worthington also heeded the call, e-mailing this “family favorite since 1996.”
Cook 3 cups rhubarb, ¾ cup sugar and ½ cup water until it forms a sauce.
Stir in one 3-ounce package strawberry Jell-O (dry form) and cool.
Prepare one 3½ -ounce package vanilla instant pudding mix with 1½ cups milk. Fold in 4 ounces Cool Whip. Add mixture to cooled, but not set, Jell-O-rhubarb sauce.
Chill for several hours before serving.
Myrna Spease of Luverne submits her version of the classic rhubarb pie.
“This rhubarb pie recipe has been a favorite of our son since he was a young boy,” Myrna shares. “He now lives where rhubarb does not grow as freely as it does here, so it is a real treat when he comes home for a visit.”
Mix 3 tablespoons flour and 1 cup sugar. Place 4 cups rhubarb, cut into 1-inch pieces, into an unbaked 9-inch pie shell. Sprinkle the flour mixture over it. Beat 1 egg with 1 tablespoon water; pour over rhubarb. Dot with 1 tablespoon butter. Top with pastry strips.
Bake in a 450-degree oven for 10 minutes; reduce heat to 375 and bake for 40 minutes.
From the Slayton area, Marilyn Sandman contributes this torte selection.
Make a graham cracker crust by mixing 1 cup graham cracker crumbs with 2 tablespoons sugar and 4 tablespoons melted margarine. Reserve 2 tablespoons of crumb mixture; pat the rest in a 9- by 9-inch glass pan. Bake at 350 degrees for 8 to 10 minutes; cool.
Combine 3 tablespoons cornstarch and 1 cup sugar in pan. Add 4 cups sliced rhubarb and ½ cup water. Cook and stir until thick. Reduce heat and cook 2 to 3 minutes. Add a few drops red food coloring and a few fresh or frozen strawberries. Spread on cooled crust and let cool.
Fold 1½ cups miniature marshmallows into one 8-ounce carton Cool Whip or ½ cup whipping cream that has been whipped. Spread over top of rhubarb. Prepare one small package instant vanilla pudding mix with 1½ cups milk and pour on top of marshmallow mixture. Sprinkle reserved crumbs over top.
Keep those recipes coming. Seasonal ones are especially welcome. E-mail to firstname.lastname@example.org or mail to Beth Rickers, Daily Globe, Box 639, Worthington 56187.