3 Ways with Rhubarb (That aren't pie or crisp)
Rhubarb Bread with Brown Sugar Topping
ingredients
2/3 cup brown sugar
1 egg
2/3 cup vegetable oil
1 1/2 cups rhubarb (finely chopped)
1 Tbsp vanilla
1 cup milk
1 Tbsp baking soda
1/4 tsp salt
2 1/2 cups flour
1/2 cup nuts (finely chopped)
For the Topping:
1/4 cup brown sugar
2 tbsp hot orange juice
method
Preheat oven to 350 degrees. In a medium bowl, combine brown sugar, egg and vegetable oil. Stir in finely chopped rhubarb, vanilla and milk. In a separate bowl, sift together the baking soda, salt, and flour. Add the wet mixture to your flour mixture. Stir just until moistened. Stir in the finely chopped nuts. Pour into greased baking pan and bake at 350 degrees for 1 hour or until a toothpick comes clean.
To make the topping, combine the hot orange juice and brown sugar until dissolved. Pour over hot bread once it has been removed from the oven. When juice is well absorbed, remove bread from pan. Cool on a wire or wooden rack and wrap for storage.
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Rhubarb Cake
2 tablespoons butter, softened
1/2 teaspoon baking soda
1 egg
1/2 teaspoon salt
3/4 cup sugar
1 cup buttermilk
2 cups all-purpose flour
2 cups chopped rhubarb (fresh or thawed if frozen)
1 teaspoon baking powder
For the topping:
1/4 cup all-purpose flour
2 tablespoons melted butter
1/4 cup sugar
In a mixing bowl, cream butter and sugar. beat in egg.
Combine flour, baking powder, baking soda, and salt.
Add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb.
Pour into greased 9-inch square baking dish.
Combine topping ingredients (last three) and sprinkle over batter.
Bake at 350° F. for 40-45 minutes or until a toothpick comes out clean.
Cool on a wire rack. Serve with vanilla sauce.
Vanilla Sauce
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
Melt butter in a sauce pan. Add sugar and milk.Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat. Stir in vanilla. Serve with cake.
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Rhubarb Coffee Cake
1/2 cup butter
1 1/2 cups granulated sugar
2 egg
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb
For the Topping:
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened
Preheat oven to 350°F.
Cream butter and sugar together in mixing bowl. Beat in eggs one at a time. Stir in sour cream and vanilla.
Mix flour and baking soda together and fold into batter. Stir in rhubarb.
Turn into greased 9x13-inch pan.
Prepare the Topping: Mix all ingredients together until crumbly. Sprinkle over top.
Bake 30-40 minutes until done.
http://www.fortysomething.ca/2008/05/rhubarb_bread_with_brown_sugar.php