hosted by Laverne Diede & Rhonda Fitterer
Rhubarb Sour Cream Cake
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
- 1 cup sour cream
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3 cups diced rhubarb
Topping:
- 1 cup chopped nuts
- 3/4 cup brown sugar
Preheat oven to 350 degrees. In a small bowl combine eggs, sugar, vanilla and sour cream; mix until combined. In a separate bowl, combine flour, salt and baking soda until mixed and incorporate into wet ingredients. Fold in rhubarb and pour into a generously greased 9 x 13 in cake pan. Sprinkle nuts and brown sugar over batter; bake for 40 minutes. Serve with whipped cream or ice cream.
Rhubarb Cheesecake
Crust:
- 2 cups flour 1 cup melted butter
- 2 cups oatmeal 1 cup brown sugar
Combine crust ingredients in a large bowl; mix until crumbly. Press about ¾ of crust into a greased 9 x 13 in glass cake pan, reserving the remaining crumbs for topping.
Filling:
- 2 eggs, beaten 1 tsp vanilla
- 1/2 tsp cinnamon 2 (8 oz.) packages of cream cheese
- 1 1/2 cup sugar 3 cups finely chopped rhubarb
Preheat oven to 350 degrees. In a separate bowl, combine eggs, cinnamon, sugar and vanilla; mix until combined. Add cream cheese to filling mixture, combined until smooth. Fold rhubarb into filling; pour over crust. Top filling with reserve crumbs from crust. Bake for 40 minutes; cool and refrigerate. Serve with shipped cream or ice cream.
Buttermilk Rhubarb Bread
Batter: Topping:
- 3/4 cup brown sugar 2 Tbsp. sugar
- 1/3 cup vegetable oil 1 tsp butter
- 1 egg 1/4 tsp cinnamon
- 1/2 cup buttermilk
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 cup diced rhubarb
- 1/3 cup chopped pecans, toasted
- 1/2 cup white chocolate chips
Preheat oven to 325 degrees. Combine batter ingredients in a large bowl; generously grease 2 large loaf pans; pour batter filling only half-way into each pan. In a small bowl, combine topping ingredients; sprinkle over bread batter. Bake for 55-65 minutes until knife or toothpick comes out clean.
