Make It Monday

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Rhubarb Dessert Topped With Ice Cream

The other day I was digging through my freezer looking for some hamburger to use for supper. I ran across some bags of rhubarb that I had frozen last year. I decided I should probably make something from it as it will not be long and there will be a whole new crop of rhubarb to freeze.

I took one of the bags that I had marked “3 cups” and decided to turn it into a crisp. I think I found the recipe on Facebook last year and I have no idea who the original creator of this recipe is!  If it is yours, please let me know so I can give you credit.

Rhubarb Dessert

2-3 cups chopped rhubarb (can be fresh or frozen)
1 3/4 cups white sugar
3 Tablespoons melted butter
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon vanilla extract
1/2 cup milk
1 cup flour
1 tablespoon corn starch
2/3 cup boiling water

Spray bottom of 8×8 or 9×9 inch pan
Put fruit on bottom of pan
Mix: 3/4 cup sugar, baking powder, salt, butter, flavorings, flour & milk
Put over fruit
Mix rest of sugar and cornstarch
Sprinkle on top
Pour boiling water over all
Bake at 375° for 45 minutes

Let cool before serving and top with ice cream if desired.

My husband has always said that rhubarb is a fruit that really wants to be an apple. He really never cared for anything with rhubarb until he tried this dessert last year. He is now a believer that you can make something good from it!

A few weeks back he even went so far as to put the corn tunnels over the rhubarb patch. He decided it should be saved from our group of marauding chickens. I have girls who cannot resist digging through that patch when the plants just start peeking through the dirt in the spring. I am not sure what they are looking for as the bugs aren’t even out yet!

The plants are growing nicely under their cage and I am looking forward to another nice crop to freeze for next year. It is always good to have things on hand to make a sweet treat. Let me know if you give this recipe a try and how you like it!

One of the secrets to a happy life
is continuous small treats.
Anonymous

 

 

 

31 thoughts on “Make It Monday”

  2. peggyjoan42 says:
    Reply

    Sounds delicious. Grew Rhubard in Arizona (when we lived there) and made Rhubard/Strawberry pie. Have tried to grow it in this clay soil here in Arkansas, but it just does not do well. Laughed about your husband thinking Rhubard should be an apple.

    Liked by 1 person

  3. ruthsoaper says:
    Reply

    Thanks for reminding me that I have a package of rhubarb in the freezer that needs to be used. I’ll probably use my regular recipe though because my husband bought a 30 lb bag of oatmeal that I also need to use. Have a great week Faye!

    Liked by 1 person

  6. Margy says:
    Reply

    I probably told you this before, but when my husband and his sister were youngsters on the farm, they would pick a stalk of rhubarb, ‘borrow’ the sugar bowl, then hide out in the yard somewhere.They would lick the rhubarb stalk, dip it in the sugar, lick the sugar off… then do it again. The rhubarb was just the ‘spoon’.

    Liked by 1 person

    • thechickengrandma says:
      Reply

      LOL… I haven’t heard that one! My cousin and I used to use either sugar or salt and we actually ate the stalk once we had peeled it. It had a way of sucking the spit right out of your mouth and your teeth would feel gritty. I tried it last year just to see if it was as good that way as I remembered…..it really wasn’t!

      Liked by 1 person

  7. susieshy45 says:
    Reply

    I have never tasted rhubarb and hadn’t seen it until in Walmart last year. Is it a vegetable- good for pickles or is it only a dessert ingredient?
    I think going through our refrigerators is good to see if there is anything that can be used and not thrown away.
    Keep safe, Faye,
    Susie

    Liked by 1 person

    • thechickengrandma says:
      Reply

      Rhubarb is a fruit. If you eat a stalk by itself it is very tart and makes your mouth extremely dry. Lots of farm places around here seem to have a rhubarb patch that has been there for years. I wonder if it was because it was easy to grow?

      Liked by 1 person

  8. Timelesslady says:
    Reply

    This looks delicious. I’ve only eaten rhubarb a handful of times…can’t even remember what it tastes like, but this looks like something wonderful.

    Liked by 1 person

      • Timelesslady says:

        I put salt on watermelon, cantaloupe and apples, it makes them taste better. I also sprinkled a dash of salt on my french toast this morning…I totally could see myself putting salt on rhubarb too.

        Liked by 1 person

      • Timelesslady says:

        I think when I’ve had rhubarb it’s been combined with strawberries and usually in a store-bought pie. I am certain your homemade dessert would be better.

        Liked by 1 person

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