Rhubarb cobbler

3 cups fresh rhubarb, cut into 1⁄4-inch pieces (if frozen, drain well)

2 cups granulated sugar, divided

1 egg

1⁄2 cup butter or margarine

1 cup flour

1⁄2 cup milk

1 tsp. baking powder

Preheat oven to 350°. Place rhubarb in greased 9x9-inch pan. Cover rhubarb with 1 cup granulated sugar. In a large bowl, cream together butter or margarine with 1 cup sugar. Add egg and mix well. Combine flour and baking powder. Add alternately with 1⁄2 cup milk to creamed mixture. Pour mixture evenly over rhubarb. Bake at 350° for 55 minutes. Yields 10 servings.  Pat Stellhorn, Florissant, Mo .


Rhubarb Pork Roast

1 (3 lb.) boneless pork loin roast 

2 garlic cloves, minced

1⁄2 tsp. poultry seasoning

1 tsp. dried rosemary, crushed

2 cups fresh or frozen rhubarb, thawed and drained

1⁄3 cup honey

1⁄4 cup cider vinegar

6 whole cloves

3⁄4 tsp. ground mustard

1⁄2 tsp. salt

Rub the roast with garlic, poultry seasoning and rosemary. Place roast, fat-side up, on a greased rack in a roasting pan. Bake uncovered at 350° for 1 1⁄4 hours. Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast. Bake 45 minutes longer, or until a meat thermometer reads 160° basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing. If desired, combine pan drippings and any remaining sauce. Serve with the roast. Yields 6 to 8 servings. Mrs. Chris Yoder, Clark, Mo. 


Rhubarb Coconut Cookies



1⁄2 cup shortening

1 1⁄3 cups brown sugar, packed

1 egg

2 cups all-purpose flour

1⁄2 tsp. baking soda

1⁄2 tsp. salt

2 tsp. vanilla

1⁄4 cup milk

1 cup fresh rhubarb, finely diced

1 cup pecans chopped

1 1⁄2 cups coconut, flaked

In a mixing bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Add vanilla. Mix well. Stir in rhubarb, nuts and coconut. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12 to 15 minutes or until golden. Cool on wire racks. Yields 3 dozen. Betty Blanchard, Sheldon, Mo.


Rhubarb Pink-Lady Pie

1 1⁄2 cups flour

1⁄4 tsp. salt

1 1⁄2 tbls. sugar

1⁄2 cup oil

2 tbls. milk


2 cups rhubarb, diced

1 cup sugar

1 (3 oz.) package strawberry Jell-O

1 tbls. lemon juice

2 cups whipped topping

Crust: Mix flour, salt, sugar, oil and milk thoroughly. Press into a 9-inch pie pan, making an edge or rim. Bake at 350° for 15 to 20 minutes. Set aside to cool. Filling: Cook rhubarb and sugar slowly until tender. Add (dry) Jell-O. Stir gently until dissolved. Let cool. Add lemon juice. Cool to room temperature. Fold in whipped topping (cool whip). Pour into cooled crust and refrigerate. This may be frozen. Top with more whipped topping before serving.  Yields 8 servings. Mrs. Anthony Hambach, Warrenton, Mo.


Rhubarb Jam

5 cups Rhubarb, finely chopped

3 cups sugar

1 cup crushed pineapple with juice

1⁄2 cup raspberry Jell-O

Combine rhubarb, sugar, and pineapple in large pan and cook for 10 to 12 minutes, stirring occasionally. Dissolve Jell-O in hot rhubarb mixture; stir well. Place in jars to store in refrigerator or freezer. Yields 6 cups. Liz Petersheim, Clark, Mo


Rhubarb Pizza


1⁄4 cup sugar

1 cup flour

1 tsp. baking powder

1⁄4 tsp. salt

2 tsp. shortening

1 egg, beaten

2 tbls. milk


2 cups rhubarb, chopped

2 tbls. strawberry Jell-O (dry)

1 cup sugar

1⁄2 cup flour

1⁄2 cup butter, melted

Mix crust ingredients. Knead and pat into bottom and sides of pan. For topping, place rhubarb evenly over crust. Sprinkle with Jell-O. Mix sugar, flour and butter. Put over top of rhubarb and Jell-O. Bake at 350° for 45 minutes. Yields 8 to 10 servings. Rachel Newswanger, Latham, Mo.


Rhubarb Dessert

1 cup sifted flour

5 tbls. powdered sugar

1⁄2 cup butter

1 1⁄2 cups sugar

1⁄4 cup flour 

3⁄4 tsp. salt

2 eggs, beaten

1 tsp. vanilla

2 cups rhubarb, finely chopped

Blend 1 cup flour, powdered sugar and butter together and press into an ungreased 7 1⁄2 x 11-inch pan. Bake at 350° for 15 minutes. Sift together sugar, 1⁄4 cup flour and salt. Stir in eggs, vanilla and rhubarb. Spoon mixture on top of baked crust and bake at 350° for 35 to 40 minutes. Mary Carender, Jefferson City, Mo. 


Sour Cream Rhubarb Pie

1 1⁄2 cups sugar

3 tbls. flour

1 (9-inch) pie shell

3 eggs, beaten

6 tbls. sour cream

1 tsp. flavoring; strawberry, burnt sugar or vanilla

1⁄4 tsp. salt

3 cups rhubarb, diced


Mix sugar and flour together; sprinkle 2 tablespoons of this on the bottom of the unbaked pie shell. To the rest of the sugar and flour mixture add eggs, sour cream, flavoring, salt and rhubarb. Mix well. Pour into pie shell and lightly sprinkle with nutmeg. Bake at 400° for 10 minutes, then 350° for 40 minutes or until center is set. Yields 8 servings. Marie Wheeler, Mound City, Mo.


Rhubarb Custard Pie

3 eggs, beaten

3 tbls. evaporated milk

2 cups sugar

1/4 cup flour

3/4 tsp. nutmeg

4 1/2 cup rhubarb, cut up

1 tbls. butter

Add milk to eggs. Mix dry ingredients and add to egg and milk mixture. Mix in rhubarb. Pour into pastry-lined pie pan. Dot with butter. Sprinkle with a little more nutmeg. Bake at 400° for 50 to 60 minutes until crust is browned, custard set and rhubarb tender. Serve warm with vanilla ice cream. Yields 8 servings. Joanne Roberts, Niangua, Mo. 


Strawberry and Rhubarb Sauce

4 cups rhubarb, sliced fresh or frozen, thawed

1 (10 oz.) frozen strawberries, thawed, sliced and sweetened

1/2 cup water

1/4 cup quick-cooking tapioca

1 cup sugar 

4 drops red food coloring (optional) 

In a 2-quart microwave-safe dish, combine the fruit, water and tapioca. Let stand for 5 minutes. Cover and microwave on high for 6 minutes. Stir; cook 4 minutes longer or until the rhubarb is tender; stir in the sugar. Cover and microwave for 2 minutes. Stir in food coloring if desired. Serve warm or chilled. Yields 4.5 cups. Miss Lydia Yoder, Clark, Mo.

  • Created on .
  • Hits: 3482

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2019 MFA Incorporated.

Connect with us.