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Rhubarb’s rising; time for a torte and some crunch

Rhubarb heralds the arrival of summer. Celebrate with a baked goodie.

By Linda Smith / For the Enterprise

This crazy weather has my usual sequence of spring recipes totally out of whack. However, I bring glad tidings—the rhubarb is finally up and ready to be consumed! Pick it from your own patch, purchase it at your local grocer’s or farmers’ market or be the happy recipient of a neighbor’s or friend’s generosity, but by all means start enjoying this wonderful harbinger of spring.

Rhubarb Punch

4 c. fresh rhubarb

2 c. water

1 c. sugar

2 T. raspberry gelatin

1 c. pineapple juice

1/4 c. lemon juice

16 oz. sparkling soda

Cut rhubarb into 1-inch pieces. Add water and cook until soft. Drain through a cheesecloth bag. Dissolve sugar and gelatin in rhubarb juice. Add pineapple juice and lemon juice and chill. Add soda right before serving. Yields 10 punch cups.

Pork Chops and Rhubarb

6 pork chops, 1 inch thick

1 T. oil

1 T. butter

Salt and pepper

2 c. fine, fresh bread crumbs

1/2 c. granulated sugar

1/2 c. firmly packed light brown sugar

3 T. flour

1/2 t. cinnamon

1/4 t. salt

6 c. thinly sliced rhubarb

Trim fat from chops. In heavy skillet, brown chops in oil and butter, and season with salt and pepper to taste. Set aside. Pour pan drippings over breadcrumbs. Mix in well. Combine remaining ingredients. In a large enough casserole to accommodate chops in a single layer, sprinkle half of breadcrumbs, then half of rhubarb mixture. Place chops on top, then remaining half of rhubarb. Cover tightly and bake in a 350-degree oven for 50 minutes. Remove cover, add remaining crumbs and bake an additional 15 minutes. Yields 6 servings.

Strawberry Rhubarb Coffee Cake


3 c. sliced fresh or frozen rhubarb, cut in 1-inch pieces

1 qt. fresh strawberries, cleaned and mashed

2 T. lemon juice

1 c. granulated sugar

1/3 c. cornstarch


3 c. all-purpose flour

1 c. granulated sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter or margarine, cut into pieces

1 1/2 c. buttermilk

2 eggs

1 t. vanilla extract


1/4 c. butter or margarine

3/4 c. all-purpose flour

3/4 c. granulated sugar

Preheat oven to 350 degrees. In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine 1 c. sugar and cornstarch; stir into fruit. Bring to a boil, stirring constantly, until thickened. Remove from heat and set aside. In a large bowl, combine 3 c. flour, 1 c. sugar, baking powder, baking soda and salt. Cut in 1 c. butter or margarine until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla. Stir into crumb mixture. Spread half of the batter evenly into a greased 13x9-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. For topping, melt 1/4 c. butter in a saucepan over low heat. Remove from heat; stir in 3/4 c. flour and 3/4 c. sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack of oven to catch any juicy fruit spillovers. Place coffee cake on middle rack and bake at 350 degrees for 40-45 minutes. Cool in pan. Cut into squares.

Rhubarb Torte


1 c. all-purpose flour

1/2 c. butter

5 T. powdered sugar

Pinch of salt


2 eggs, beaten

1 1/2 c. sugar

1/4 c. all-purpose flour

3/4 t. baking powder

3 c. diced fresh or frozen rhubarb

To prepare the crust: Preheat the oven to 375 degrees. In a mixing bowl, combine the flour, butter, powdered sugar and salt. Lightly oil a 9x9x2-inch baking pan and pat the ingredients into the pan to form a crust on the pan bottom. Bake for 10 to 12 minutes, or until golden brown. To prepare the filling: In a large mixing bowl, combine the eggs, sugar, flour, baking powder and rhubarb. Pour over the partially baked crust and bake for 35 to 40 minutes.

Rhubarb Crunch

1 1/2 c. flour

1 1/2 c. oatmeal

1 1/4 c. brown sugar

1/2 c. butter

1 1/2 t. cinnamon

4 c. cut up rhubarb

1 1/2 c. white sugar

3 T. cornstarch

1 1/2 c. water

Mix flour, oatmeal, brown sugar, butter and cinnamon well. Put 1/2 of mixture in greased cake pan. Put 4 c. cut up rhubarb on top. Cook until clear: white sugar, cornstarch and water. After cooling, pour over cut up rhubarb. Top with remainder of crumbs. Bake for 45 minutes in 350-degree oven. Turn off oven and leave in oven for 15 more minutes.

Grandma’s Rhubarb Pie

3 c. sliced rhubarb

1 3/4 c. sugar

2 eggs

1/4 c. cream

6 T. melted butter

3/4 c. soda cracker crumbs

1 (9-inch) unbaked pie shell

Beat eggs with sugar; add cream, butter and cracker crumbs. Put rhubarb in pie shell; pour liquid over all. Sprinkle with cinnamon and sugar. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 40-50 minutes longer.