With her request for a reprint of a certain rhubarb cake, the old classic made with red gelatin and miniature marshmallows, Maxine Welly cleverly managed to plant an idea with Forum cooks that’s already bearing fruit.
Everett cook Irene Seidler offers us a totally different spin on rhubarb cake, while Sharon Parris antes up with something not only new, but unique — lemon rhubarb bars.
Irene says, “I’ve never written before, but love this recipe from my sister-in-law, and want to share it. It is so simple and tasty, we all just love it.”
And Sharon chimes in, “I enjoy your column and thought you might want to add a wonderful rhubarb bar to your other ways to use rhubarb. I got this from a church cookbook put out by the Mountain View Baptist Church in Darrington. It has lots of great recipes. This particular one I often fix for potlucks and am often asked for the recipe.”
Ready, set, go:
Irene’s sister-in-law’s rhubarb cake
2eggs
11/3cups sugar
1cup cream
2cups sifted flour (I just fluff)
11/4teaspoons baking soda
4cups sliced rhubarb
1/2cup brown sugar
1/2cup chopped nuts
In a mixing bowl, combine the eggs and sugar; add cream and blend. Add the flour and baking soda. Stir in the rhubarb and pour batter into a 9-by-13-inch baking pan. (No need to grease the pan.) Combine the brown sugar and nuts and sprinkle over the batter. Bake at 325 degrees about 40 minutes.
Makes one 9-by-13-inch pan.
Lemon rhubarb bars
Crust:
2cups flour
1/2cup sugar
1cup margarine
Filling:
4eggs
2cups sugar
6tablespoons flour
1cup coconut
6tablespoons lemon juice
2teaspoons vanilla
2teaspoons grated lemon rind (optional)
2cups finely diced rhubarb
Powdered sugar for garnish (optional)
For the crust, in a mixing bowl, mix together the flour, sugar and margarine until crumbly. Press mixture into a 9-by-12-inch baking pan and bake at 350 degrees 20 to 25 minutes or until light brown on the edges.
For the filling, in a mixing bowl, beat together the eggs, sugar and flour. Add the coconut, lemon juice, vanilla, lemon rind and rhubarb and mix well. Pour over the baked crust and bake at 350 degrees 35 to 40 minutes. Remove from oven and cool in pan. If desired, when cool, sprinkle with powdered sugar.
Makes one 9-by-12-inch pan.
The next Forum will appear in Friday’s Time Out section.
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