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    You are in: Home / Cookbooks / Rhubarb
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    139 recipes in

    Rhubarb

    Rhubarb is one of my favorite fruits. All recipes in this book include rhubarb as one of the main ingredients.
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    This recipe was given to me by a coworker who highly recommends it. I haven't tried it myself ast yet. It comes from "500 Best Cookies, Bars & Squares. Note: If you find that the squares are a little watery, place them in the refrigerator. They should firm up nicely.

    Recipe #239834

    This is a fantastic cake that I have made it many times and it's one of the best rhubarb cakes! --- and it also will work well with fresh blueberries ;-)

    Recipe #241349

    Saving this to try in summer when our garden has an abundance of rhubarb.

    Recipe #209165

    This makes a creamy sweet/tart custard on the bottom with cake on top. Please eat this cake within a day or two. Enjoy!

    Recipe #120402

    Rhubarb and Pineapple? YES! The sweetness of the pineapple really offsets the rhubarb in this delicious pie set in a creamy filling. Fresh pineapple works best, but canned will do the trick if it's all you have on hand. Hope you enjoy!

    Recipe #168203

    4 Reviews |  By Debber

    A delicious cookie crust, a sweet-tart creamy custard loaded with rhubarb, topped with an (optional) amazing meringue. Works with frozen or fresh rhubarb. RHUBARB GROWING HINTS: water freely while it is growing; fearlessly remove the flower buds (they look kind of like white broccoli) before they open--if you don't the plant puts more effort into flowering than in making thick juicy stalks--can't have that!; harvest stalks throughout summer, then discontinue plucking spears in early August; snap off or cut stems at the base (right above the ground); rhubarb leaves are a GREAT mulch around the rhubarb bed, to keep the weeds down.

    Recipe #226992

    37 Reviews |  By Lennie

    Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago.

    Recipe #14457

    This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!

    Recipe #91390

    There are several rhubarb custard pies on Zaar but I didn't find any quite like this one. It came from a friend at work and was tried and approved by another co-worker before I finally tried it last night. I think the topping really finishes it off. NOTE: I substituted Splenda for the sugar in the filling and it absolutely could not be detected. (I would have done the same with the topping but DH made the topping for me while I was making the filling.)

    Recipe #124259

    I love Rhubarb Cake. Caramel and orange juice make this one special. During rhubarb season we make this cake frequently.Cooking time does not include chilling time. You can bake the bottom and cook the rhubarb the night before. Make glaze and fill cake in the morning.- NOTE: it is advantageous to have a special form for the bottom, but if you us a simple round form, use a metal ring around the baked cake when you fill it. Remove carefully when filling has set.

    Recipe #168470

    Super easy and delicious recipe I got from our neighbor. I just added the peppers for texture and taste.

    Recipe #161677

    An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.

    Recipe #125515

    1 Reviews |  By Irmgard

    This recipe from Robin Hood Multifoods is a delicious way to use up an abundance of rhubarb. It is wonderful served warm with vanilla ice cream or whipped cream.

    Recipe #91786

    This is one of my special occasion recipes and since there is a demand for rhubarb recipes, I thought I would share this one. Originally published in Canadian Living.

    Recipe #168028

    Wayne- Here is my grandmother's recipe.

    Recipe #2137

    This recipe is from a friend and one thing we always have plenty of is rhubarb.

    Recipe #175336

    This is a yummy pie that is so easy to make, just a few steps. It's nice to take to pot lucks or church events because it is so different. From the Company's Coming Cookbook series. Hope you enjoy!

    Recipe #101988

    This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.

    Recipe #83789

    Another one of my late Aunt's recipes. She was a terrific cook.

    Recipe #51357

    My aunt used to grow TONS of rhubarb and I wish I had it now, finding it these days isn't always easy. This recipe is very old, and you can use fresh or frozen rhubarb.

    Recipe #165750

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