I love rhubarb and thanks to family, friends and coworkers, I was able to freeze 104 cups this year. I have made all types of different recipes with it, so I had to narrow down which ones to post.
Cook Time: 20 minutes Yield: 4-1/2 pints.
- 5 c chopped fresh or frozen rhubarb, thawed
- 1/2 c water
- 5 c sugar
- 1 can (21 ounces) blueberry pie filling
- 2 cups strawberries, chopped
- 3 tablespoons lemon juice
- 2 packages (3 ounces each) raspberry or strawberry jello (can be sugar-free)
- In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender.
- Add sugar.
- Bring to a boil; boil for 2 minutes.
- Stir in pie filling, strawberries and lemon juice.
- Return to a boil.
- Reduce heat; cook and stir for 10 minutes.
- Remove from heat; stir in jello until dissolved.
- Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and store in fridge or freezer.
Luscious Rhubarb Dessert
Oven: 350 Cook Time: 60-70 minutes Yield: 9×13
- ½ c butter
- ½ c sugar
- 2 c flour
- 2 c sugar
- 4 T flour (more if using frozen rhubarb due to water content)
- 6 eggs, beaten
- 1 c milk
- 5 c rhubarb, chopped
- Mix together crust.
- Press into 9 x 13 pan.
- Bake 10 minutes at 350.
- Mix sugar, flour, eggs and milk.
- Add rhubarb.
- Pour over crust and bake 50 minutes at 350.
Rhubarb Cream Cake
Oven: 350 Cook Time: 55 minutes Yield 9×13
- 1 package cake mix (white, yellow or funfetti)
- 4 c rhubarb, finely chopped
- 1 c sugar
- 1 pt. whipping cream
- Eggs and oil according to cake directions or 1 can soda (click here for recipe)
- Prepare cake mix as directed.
- Pour into greased 9×13 pan.
- Place rhubarb over the cake batter.
- Pour sugar evenly over rhubarb.
- If using frozen rhubarb or rhubarb appears watery, sprinkle 1-2 T of flour on top.
- Pour unwhipped cream on top.
- Bake 50-55 minutes at 350.
- Flip cake over when serving so custard is on top.