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Enjoy first of the season rhubarb in spring desserts

There are certain foods associated with spring I never tire of writing about;dandelions, fiddleheads, strawberries, and, of course, rhubarb. Rhubarb is considered an old-fashioned food, but its tart, tangy flavor is versatile and ideal for pastries of all kinds as well as in sauces, jams, and jellies. Rhubarb Sauce is one of the most familiar recipes, along with Rhubarb Brown Betty and Rhubarb Pie, so here are some recipes that are a little different. This Rhubarb Crumb Cake is wonderful for breakfast. Rhubarb Crumb Cake 2 eggs 1/2 cup oil 1/3 cup milk 2 cups sifted flour 1 1/4 cups sugar 1 teaspoon soda 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon powdered cloves 2 cups fresh rhubarb, cut in 1/2-inch pieces Beat together eggs, oil, and milk. Add sifted dry ingredients. Stir in rhubarb. Turn into greased and floured 9-by-13-inch pan. Sprinkle topping over batter. Bake in a 350 degree F. oven for 40 minutes. Topping 2/3 cup flour 1/2 cup brown sugar 4 tablespoons margarine 3/4 cup flaked coconut 1/4 cup chopped nuts Blend first three ingredients together, then add coconut and nuts. Rhubarb Roll 1 1/2 cups sugar 2 cups water 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 6 tablespoons shortening 3/4 cup milk 4 cups rhubarb, cut in 1/2-inch pieces 1 tablespoon butter or margarine 1/2 teaspoon cinnamon Combine 1 1/2 cups sugar with water in a saucepan. Cook for 5 minutes. Keep syrup hot while making dough. Sift together flour, baking powder, salt, and 2 tablespoons sugar in a mixing bowl. Cut in shortening. Add milk. Stir lightly. Knead on floured board. Roll out into a 12-inch square. Spread with the cut-up rhubarb. Sprinkle with cinnamon and dot with butter or margarine. Roll up into a long roll. Pinch edges to seal. Cut into 12 slices, each 1 inch thick. Place cut side down in a greased 9 -by-13-inch pan, or if desired, place entire roll in pan. Carefully pour hot syrup over all. Bake in a 425 degree F. oven for 30 minutes, or until golden brown. Serve warm with whipped cream or ice cream. Rhubarb is often combined with strawberries, pineapple, and bananas, but if lemon pie is one of your favorites you will enjoy this recipe. Rhubarb-Lemon Pie 3 cups rhubarb, diced Pastry for two 9-inch piecrusts 1 cup sugar 1 tablespoon flour 1 egg, lightly beaten 1 teaspoon grated lemon rind 1/2 cup water 1 tablespoon lemon juice 1 tablespoon butter or margarine Line 9-inch pie plate with pastry. Fill with rhubarb. In a saucepan blend sugar and flour. Gradually mix in remaining ingredients. Cook over hot water, stirring constantly until thickened and smooth. Remove from heat. Pour over rhubarb. Cover with full crust or lattice crust.If lattice topping is used, some crust will be left. Bake at 425 degrees F. for 30 to 40 minutes. Serves 6 to 8. Now you will learn that Yorkshire Pudding doesn't always have to be coupled with roast beef. Rhubarb Yorkshire 1/4 cup butter or margarine 2 eggs 3/4 cup milk 3/4 cup flour 1/2 teaspoon salt 1 cup rhubarb, cut in 3/4-inch lenghts Heat butter in a 1-quart dish in a 425 degree F. oven until butter bubbles. Meanwhile, beat eggs with milk. Gradually beat in flour sifted with salt. Pour batter into bubbling butter or margarine. Into center of batter add rhubarb. Bake in a 425 degree F. oven 25 minutes, or until crust is browned. Serve in dessert dishes with topping. Topping 1/3 cup butter or margarine 1 cup brown sugar Mix together butter or margarine and brown sugar. Cook mixture until it becomes a thick syrup. Spoon over pudding. Serve with heavy cream. Serves 4 to 6.


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