Frosted Rhubarb Cookies

I know! Right?! Totally yummy rhubarb in a cookie! Don't have much time right now, but know that these do freeze well so you can make a ton of them and pop them in the freezer. How easy is that?! Enjoy!

1 cup shortening

1 1/2 cups packed brown sugar

2 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups diced fresh rhubarb

3/4 cup flaked coconut

In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.

Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Top with Brown Butter Icing found here or even a cream cheese icing would be good!

Rhubarb Slush

Tim made some rhubarb slush while I was in the hospital with Rugby. It was good, but super tart. Good thing it was a small batch. He tweaked his recipe and made one that is super good! Enjoy!


Tim's Rhubarb Slush

2 quarts rhubarb sauce (if you don't have that, see the note at the end)
1 envelope sugar free raspberry jello
1 can frozen lemonade concentrate

Blend together in a blender or food processor and freeze in an ice cream pail. Serve with some Sprite or Sundrop like you would for an alcoholic slush.

**Don't have rhubarb sauce? It's super easy to make! For this recipe, put 6 cups chopped rhubarb in a saucepan with 2 cups water and 2/3 cup sugar. Bring to a boil, then reduce heat and simmer until rhubarb is tender. COOL COMPLETELY before using it to make this recipe.

Rhubarb Pie

Today I taught my good friend Kelly to make pie crust. Her's turned out amazing! We used it to make Rhubarb Pie from all recipes and it was AWESOME! I'll definitely make this recipe again! Enjoy!

Rhubarb Pie

4 cups fresh rhubarb
1 1/3 cups sugar
6 tbsp flour
1 tbsp butter
pie crust for a double crust

In a mixing bowl, combine sugar and flour. Sprinkle 1/4 of this on top of the bottom pastry. Top with the rhubarb, then the rest of the flour/sugar mixture. Dot with the butter, then place the top crust. Bake at 450 for 15 min and then reduce heat to 350 and bake 40-45 min or until golden. Cool before serving.

(pie crust recipe to follow soon!)

Rhubarb Upside Down Cake

My hubby LOVES rhubarb. I make a rhubarb crunch that he claims as his favorite, but I need a little more variety than making just that one rhubarb dessert. So today I'm making rhubarb cookies with browned butter icing and yesterday I made Rhubarb Upside Down Cake while my il-laws are here. It's super simple and SO YUMMY! Enjoy!

Rhubarb....I used chopped, about 3 cups. You could leave the rhubarb in long pieces cut to fit the pan, also.
1 white cake mix (YES! I actually used a cake mix!)
ingredients for the mix
1 cup heavy whipping cream

Place the rhubarb in a greased 9x13 pan. Pour the prepared cake mix over the rhubarb and pour the cream over the cake mix. Bake according to the directions on the box. When the cake has cooled slightly, invert the cake over your serving platter so the rhubarb is up. Allow to cool completely. Use the remaining whipping cream with some powdered sugar to make homemade whipping cream to serve on top of each slice.

(Picture coming soon!)

*Tip for making whipping cream: Freeze your mixing bowl and your wire whisk attachment before preparing the whipping cream, when they are that cold, it makes it easier to whip.

Chocolate Chip RHUBARB Cake

My dear hubby is a rhubarb addict. And I get bored with the same old thing all the time. So, poor guy has to try new things as often as I make the "old" things. Today was one of those days where I didn't want to make another crunch, so we made cake instead. Riley and I made Chocolate Chip Rhubarb Cake from The Joy of Rhubarb cookbook that Tim got me at Christmas. It's beautiful going into the oven and the batter tastes good, so when it gets out I'll update you on the taste. Enjoy!

Chocolate Chip Rhubarb Cake

cake:
1 1/2 c packed brown sugar
1/2 c shortening
1 egg
1 tsp pure vanilla extract
2 c a/p flour
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
1 3/4 c fresh rhubarb, chopped (I used 2 cups)
1/2 c semi-sweet chocolate chips

topping:
1/2 cup packed brown sugar
1/2 cup chopped walnuts (I used pecans because that's what I had)
1/2 cup semi-sweet chocolate chips
1 tsp cinnamon

Preheat oven to 350.

Cake: Beat brown sugar and shortening in a mixing bowl until creamy. Beat in egg and vanilla. In another bowl, mix flour, soda, and salt; beat into creamed mixture alternately with buttermilk. Stir in rhubarb and chocolate chips. Pour into greased 9x13 pan.

Topping: Mix all topping ingredients in a bowl and sprinkle over batter. Bake 45 minutes. Serve warm or cold. Refrigerate leftovers.

Before baking: