Beyond Roses

Rhubarb Crunch
Rhubarb Recipes from Fippy Komrska

  • 4 Cups Rhubarb, cut up
  • 1 Cup Sugar
  • 2 Tbsp Flour
  • 2 Tbsp Butter
  • 1 Cup Sugar
  • 1/4 tsp salt
  • 1 Cup sifted Flour
  • 1 tsp baking powder
  • 1 large egg

Sift 1 C sugar and 2 Tbsp flour together; Mix with the rhubarb. Pour into an 8 or 9 inch pan, dot with butter.

Sift together the remaining ingredients: sugar, flour, salt, baking powder. Stir in beaten egg.

Mixture will be crumbly; sprinkle over the rhubarb and shake the pan a little so the crumb topping settles down into the mixture.

Bake about 40 minutes at 350, until the crust is delicate brown.

Serve warm or cold with vanilla ice cream. Servings 12.

(Freezes well ) Optional add cinnamon or nutmeg to rhubarb (1/2 tsp)

Old Time Rhubarb Cake
from Fippy Komrska

  • 1/2 Cup Butter or Margarine
  • 1 1/4 Cup Sugar, divided
  • 1 Egg
  • 1 Cup Buttermilk
  • 1 tsp Vanilla
  • 2 Cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 2 Cups Rhubarb, chopped

Cream butter and 1 cup sugar in mixing bowl. Add egg and beat well. Combine vanilla and buttermilk, set aside. Combine flour, baking soda and salt; add alternately with the buttermilk mixture to the creamed mixture.

Stir in rhubarb. Pour into a greased 13 x 9 x 2 inch pan. Combine 1/4 cup sugar with the cinnamon; sprinkle over the batter.

Serves 12. (Freezes well)

Serve with Milk Topping, if desired:

  • 1 1/2 Cup Milk
  • 1/3 Cup Sugar
  • 1 tsp Vanilla

Mix and pour over individual servings