Best Rhubarb Peekaboo Recipes

RHUBARB PEEKABOO

Rhubarb Peekaboo image

This is a 1950's recipe from the Rhubarb Growers Assoc. of Sumner, Washington (my hometown, also known as "The Bulb Capital of the West"!). Different from all of the other rhubarb cake/rhubarb upside down cake recipes on Zaar, it includes lemon peel which adds a wonderful fresh flavor. The cute title hints at the hiding rhubarb beneath the cake.

Provided by Northwest Lynnie

Categories Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

4 cups unpeeled diced rhubarb (1 pound)
1 cup sugar
1 teaspoon grated lemon rind
1 (18 1/4 ounce) box white cake mix
powdered sugar
whipped cream (to garnish)

Steps:

Preheat oven to 350 degrees.
Grease a 9x13 glass pan.
Mix cake as directed on package, and pour batter into pan.
Top with rhubarb and lemon rind.
Sprinkle sugar over top of all.
Bake for 30-35 minutes.
Serve warm with a dollop of whipped cream and sprinkled with powdered sugar, (optional).
Number of servings is a guesstimate.

Nutrition Facts : Calories 387.3, Fat 7.2, SaturatedFat 1.1, Sodium 435.2, Carbohydrate 78.6, Fiber 1.7, Sugar 61.2, Protein 3.5

NIKKI'S BEST RHUBARB DESSERT EVER

Nikki's Best Rhubarb Dessert Ever image

If you are not a real big fan of rhubarb, you HAVE to try this!

Provided by Debbie

Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes

Time 1h15m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1 ½ cups brown sugar
1 cup butter, softened
4 eggs
¼ cup all-purpose flour
1 ½ cups white sugar
1 cup half-and-half
½ teaspoon salt
4 cups chopped rhubarb

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.
Bake in preheated oven until crust is lightly browned, about 15 minutes.
Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.

Nutrition Facts : Calories 518.7 calories, Carbohydrate 80.7 g, Cholesterol 110.1 mg, Fat 19.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 11.8 g, Sodium 247.5 mg, Sugar 52.4 g

PEACHY RHUBARB PIE

Peachy Rhubarb Pie image

We have an abundance of "pieplant" in our garden, so I save every rhubarb recipe I come across. I've done a lot of cooking and baking over the 53 years I have been married. My husband especially loves the combination of rhubarb and peaches in this pie. -Phyllis Galloway, Roswell, Georgia

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 can (8-1/2 ounces) sliced peaches
2 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup sweetened shredded coconut
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBREAD

Rhubread image

We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. -Erika Elliott, Panola, Illinois

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

Ingredients

3 cups coarsely chopped fresh rhubarb (about 12 ounces)
2 tablespoons plus 1-3/4 cups sugar, divided
1 cup canola oil
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chopped pecans, optional

Steps:

Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.