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Caramel Rhubarb 'n' Dumplings

1 1/4 cups water

3/4 cup packed brown sugar

1/2 cup granulated sugar

4 Tbsp. cornstarch

1 packet of (liquid) butter buds...used without adding the liquid (or 3 Tbsp. butter)

4 cups sliced rhubarb

1 1/4 cups flour

1/4 cup % 2B 2 Tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 packet of (liquid) butter buds...used without adding the liquid (or 1/4 cup butter melted)

1/3 cup milk

2 tsp. sugar

1/4 tsp. cinnamon

In a 2 quart microwave safe casserole combine water, brown sugar, 1/4 cup sugar, cornstarch & packet of butter buds . Add the sliced rhubarb. Cook, uncovered on 100% power for 7-9 min. or until thickened & bubbly, stirring after every minute. Cover to keep warm. In medium mixing bowl combine flour, 1/4 cup sugar % 2B 2 Tbsp.sugar, baking powder, salt & butter buds (or melted 1/4 cup butter). If using melted butter add it along with the milk to the dry ingredients. Mix until blended. Drop batter by rounded tablespoons into hot rhubarb mixture. Cover with waxed paper; cook for 5-6 min. or until dumplings are done, giving the dish a half-turn once. Stir together the 2 tsp. sugar & cinnamon; sprinkle over dumplings. Serve warm.

Rhubarb Cookies

Mix sugar and oil together. Add beaten egg, vanilla, rhubarb sauce and oatmeal. Sift dry ingredients together and add to first mixture. Stir in walnuts. Drop from teaspoon onto cookie sheet. Bake at 375 degrees for 15 min. or until golden brown.

Cindy from northern Michigan sent us some rhubarb recipes.

Springtime Salad

In a medium saucepan, boil rhubarb in 1/2 cup water until tender. Add sugar to dissolve. Add lemon juice and chill. In a large bowl, dissolve gelatin with boiling water and cool. Blend all ingredients together and chill.

Rhubarb Drink

Cook all ingredients. Strain. Chill. Just before serving add 16 oz lemon-lime soda. Need to triple recipe for large crowd. Strained rhubarb can be used cup for cup like applesauce in a cake or cookie recipe.

Strawberry Rhubarb Crunch

Preheat oven to 400°. In a large bowl, combine strawberries, rhubarb, sugar and 1/4-cup flour; mix well. Pour into 9x9-inch baking pan. In a separate bowl, cream together butter and brown sugar; cut in flour and oats. Sprinkle evenly over fruit. Bake for 35 to 40 minutes. Let cool slightly before cutting into serving squares. Serve with a scoop of vanilla ice cream!

Bette sent this in to us!

Rhubarb Torte

1 cup graham crackers, crushed

2 Tablespoons sugar

4 Tablespoon melted butter

Mix well and pat in a 9x9 pan and save some for the topping. Bake 350 for 10 minutes. Let cool completely.

On the stove cook:

1 cup sugar

3 Tablespoons cornstarch

½ cup water

4 cups rhubarb, finely sliced

Mix water and cornstarch together and add the rhubarb and sugar. Stir well. Cook and stir until thick, reduce heat and cook 2 to 3 minutes. Add a few drops of red food coloring and stir again. Cool alittle, then spread on graham cracker crust. Completely cool.

Mix:

1 cup cool whip

1 ½ cups miniature marshmallows (mix these two together)

Spoon this over the top of the cooled rhubarb

Prepare 1 small package of vanilla instant pudding . Mix according to directions. Spread over the cool whip and marshmallows. Sprinkle with reserved graham cracker crumbs. Refrigerate.

Rhubarb Cake Dessert

Submitted by Marsha from Colorado

Bake 40 minutes at 375 degrees. Serve warm (or cold is ok, too) with a big scoop of vanilla ice cream.

Sharon sent this in-thanks Sharon!

Rhubarb Muffins

Fill 2/3 full, paper-lined muffin tins or pour batter into 9x13 cake pan.Sprinkle with topping. Bake at 400 degrees for 20 to 25 minutes. Makes 24 Muffins

Topping

1/2 c chopped nuts

1/3 c. sugar

11/2 tsp. flour

1 Tbsp. melted butter

Mix together; sprinkle over unbaked muffins.

This is a Favorite Recipe of mine.

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More Rhubarb Recipes

Rhubarb Cake