Lemony Rhubarb Glories

I have to share one more recipe before the end of the rhubarb season.  Lemony Rhubarb Glories are rich, tart and sweet.  

You start with everyone's favorite dessert ingredients, flour, sugar and butter.

Mix these ingredients together in your electric mixer and instead of making shortbread cookies, you line a baking dish with the dough.  I like to start with several blobs of dough and then I smooth them all together.  It makes covering the bottom of the pan quick and easy.

         

Mix the rhubarb, egg, lemon mixture in an electric mixer and pour them over the top of your cooked dough.  

When your mixture is cooked, you have a colorful pan of sweet loveliness.

Lemony Rhubarb Glories

3 Cups sugar-divided

2 cups + 6 Tbs flour-divided

1 Cup butter-softened

4 Eggs

6 Tbs lemon juice (2 lemons)

Zest from 2 lemons (used for the lemon juice)

2 Cups finely sliced rhubarb

1 Cup coconut

2 Tsp vanilla

Preheat oven to 350F

In an electric mixer, mix 2 cups flour, 1 cup sugar and 1 cup softened butter to a dough consistency.  Line a 9" X 13" pan with the dough.  Bake for 15 minutes.

While your crust is baking, mix 2 cups sugar, 6 Tbs flour, 4 eggs, lemon zest, 6 Tbs lemon juice, rhubarb, coconut and vanilla in your electric mixer.  Pour onto the hot crust and bake for 45 minutes to 1 hour or until an tester comes out clean.   After cooling, sprinkle with powdered sugar.

Thank you Julie and Maura for sharing this wonderful recipe.

Linking To:

Lou Lou Girls Fabulous Party #14 You're Gonna Love it Tuesday Much Ado About Monday #67 A Round Tuit #213 Handmade Tuesdays 7/8/14 The Inspiration Board #162 Wake Up Wednesday Linky Party #24  Creative Links #10 A Little Bird Told Me Linky Party #98 

Rhubarb Custard Bars

Here is another real easy rhubarb dessert recipe from Marlene and Jeanette.  

This recipe starts in your electric mixer.  

Mix the crust ingredients so they look like this and reserve a half cup for the topping.

Press the crumbly goodness into the bottom of an 8" X 8" pan.

Bake for 10 to 15 minutes until it's golden brown.

While the crust is baking, whip the custard ingredients together in a mixing bowl.

When the crust comes out of the oven, sprinkle the rhubarb on top.

Add the custard mixture.

Sprinkle the reserved crumbly topping.

Bake for about 45 minutes.

Enjoy alone or with your favorite topping and a cup of coffee.

Rhubarb Custard Bars
Preheat oven to 350
Crust and Topping
1 cup brown sugar
1-1/2 cups flour
1/2 t salt
1/2 cup butter

Mix together until crumbly.  Reserve 1/2 cup for topping.  Press the remaining crumbs on the bottom and sides of an 8" or 9" baking pan. Bake 10-15 minutes until golden brown.

Filling
2 eggs
3/4 cup sugar
2 Tbs flour
1/2 tsp salt
1/2 cup half and half
2 cups diced rhubarb

Beat eggs for 1 minute on high speed.  Add sugar, flour, salt and half and half and mix well.  Sprinkle rhubarb over the baked crust.  Pour the custard mixture over the rhubarb.  Sprinkle with the reserved topping.  Bake for 45 minutes or until a knife comes out clean.

Linking to these lovely parties:

A Round Tuit 211 Sweet Sharing Monday Creative Corner 117 Monday Funday Link Party Lou Lou Girls Fabulous Link Party #12 You're Gonna Love It Tuesday Merry Monday Linky party Made By You Monday Inspire Me Monday #13 Sunday Showcase Party #249 Anti Procrastination Tuesday Wow Me Wednesday #150 

Rhubarb Bars

If you love sweet, rich desserts, this is the recipe for your.  Thank you Marlene for sharing Jeanette's recipe for rhubarb bars.

Chop your rhubarb into small pieces.  This is what 5 cups looks like.

When you mix your softened butter and flour, it will look like this.

I put little mounds around the pan so it's easier to press it into all areas of the pan.  It's a pretty soft dough so it presses pretty easily.

I like to press a little dough up the sides of the pan, just because.

The white ingredients for the filling.

When they are all mixed together, fold in the rhubarb

After 10 minutes in the oven, your flakey crust will be ready to be filled.

Then back in the oven it will go for 40-45 minutes.

When it's baked it looks like this.

Let it cool completely before frosting the bars.

Mix the frosting with the electric mixer but fold in the whipped cream.

Rhubarb Bars

Ingredients

2-1/4 cups flour-divided
1 cup butter
2-1/2  cups sugar- divided
1/4 cup flour
1 cup milk
3 eggs
5 cups of rhubarb, about 12 stocks.
8 oz cream cheese
1 tsp vanilla
1 cup whipped cream

Preheat oven to 350F
For the crust
Mix together until soft-
2 cups flour
1 cup softened butter
Press into a 13" X 9" pan.  Bake for 10 minutes.

While the crust is baking mix together:
2 cups sugar
1/4 cup flour
1 cup milk
3 eggs
Add-
 rhubarb

Pour into warm crust in baking dish and bake until set, about 40 minutes.

Frosting:
beat together
cream cheese
1/2 c sugar
1 tsp vanilla
Fold in
1 c whipped cream

Frost the bars when they cool.

Linking to these lovely parties

A Round Tuit 210 Inspiration Monday Block Party Creative Corner Hop #116 Anything Goes Mondays #67 Inspire Me Monday #12 You're Gonna Love it Tuesday Show Me What You Got Linky #123 Lou Lou Girls Fabulous Party #11 Creative Spark Linky Party #7 Say G'Day Linky Party #92 Pin It Party #53 Anything Goes Linky #159 Bouquet of Talent #94 Nifty Thrifty Sunday #151

Rhubarb Crisp

Rhubarb has been around for a long, long time.  There is evidence that it was cultivated in China as long ago as 2700BC.  Rhubarb was introduced to Massachusetts farmers by a Maine Farmer at the beginning of the 19th century.  Rhubarb became very popular and by 1822, was produced for sale in this country.  The rhubarb I grow in my garden in Alaska  probably came from Russia with the fur traders back in the 18th century.

 My rhubarb is thriving this year, for the first time.  I am not sure why it is doing better than normal but I am happy about it because I love to eat the yummy red stalks.

 The green leaves are quite poisonous so they must be discarded before you do anything with the rhubarb.

Rhubarb crisp is a delicious treat, enjoyed by many in the Spring.

I have the perfect-easy recipe for Rhubarb Crisp.

 For this recipe you will need a few stocks of rhubarb.
After cutting the leaves off, wash the stalks.

 Slice the stalks into small pieces.

 Disguard the bulbous red ends.

 You can mix your rhubarb and sugar right in your 9" X 9"  pan.

 You mix the topping with the electric mixer....easy.

 Then you put the topping on top of the rhubarb and sugar and bake.

Top with a dollop of ice cream and you have a lovely dessert.

Rhubarb Crisp

2-1/2 Cups Sliced Rhubarb
1-1/2 Tbs. Flour
1/2 C Brown Sugar

1/2 Cup Oatmeal
3/4 Cup Flour
1/2 Cup Sugar
1/2 Cup Butter
1/2 tsp Cinnamon

Preheat the oven to 350F.
Mix the first 3 ingredients together in a 9"X 9" baking pan.
Mix the remaining ingredients in your electric mixer.  Spread on top of the rhubarb mixture in the pan.  Bake for 45 minutes or until the top is browned.  Let cool before cutting.

Linking to these lovely parties

Get Schooled Saturday #130 Sunday Showcase A Round Tuit 209 Inspiration Monday Made By You Monday Anything Goes Mondays #66 Monday Funday Much Ado About Monday Say G'day Saturday Linky Party You're Gonna Love It Tuesday Lou Lou Girls Fabulous Party #10 Handmade Tuesdays Tutorial Tuesday Take A Look Tuesday Too Cute Tuesday Treasure Box Tuesday The Inspiration Board: Creative Party#158 Show Me What You Got Linky Party #122 Show and Share Party #216 From Dream To Reality #121 Whatever Goes Wednesday #266 Make Bake Create Party Whimsey Wednesday's Lovely Ladies Linky #39 A Little Bird Told Me Link Party #95 Your Whims Wednesday #166 Wow Us Wednesday Link Party Creative Spark Link Party A Little R & R Linky Party #56 Cast Party Wednesday #144 Create It Thursday Catch A Glimpse Linky Party #186