Grandma Bevs Rhubarb Dessert Rhubarb Crisp Food

GRANDMA BEV'S RHUBARB DESSERT (RHUBARB CRISP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
• Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
• Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
• Bake in the preheated oven until filling is bubbling, 35 minutes.

RHUBARB DESSERT

Steps:

• 1. Preheat oven to 350 degree F. Cut rhubarb into 3/8 to 1/2 inch pieces and place in the bottom of a 9 x 13 pan. Sprinkle marshmallows over the rhubarb. Pour sugar evenly over the rhubarb and marshmallows. Sprinkle gelatin over the layer of sugar.
• 2. Melt butter or margarine in a medium bowl and then add the dry cake mix. Stir until well mixed. Crumble the cake mixture over the rest of the ingredients in the pan.
• 3. Drizzle water over the top and then place in a 350° F. preheated oven. Bake for 1 hour. Allow to cool and then top with whipped cream, if desired. Ice creams great also.

RHUBARB CRISP RECIPE

Steps:

• Heat oven to 350ºF.
• Combine dry pudding mix, sugar and cinnamon. Add to rhubarb in large bowl; mix lightly. Stir in water.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Toss granola with butter; spoon over rhubarb mixture.
• Bake 50 min. or until rhubarb is tender and top is lightly browned.

GRANDMA'S RHUBARB CRISP

Steps:

• In bowl combine sugar, 1 T flour and cinnamon.
• Add rhubarb; toss.
• Place in a greased 9x13 inch baking dish.
• In bowl combine brown sugar, baking powder, baking soda, and remaining flour; stir in butter.
• Sprinkle over rhubarb.
• Bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.

GRANDMA BEV'S RHUBARB DESSERT (RHUBARB CRISP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
• Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
• Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
• Bake in the preheated oven until filling is bubbling, 35 minutes.

RHUBARB CRISP

Steps:

• In a medium bowl, combine all the ingredients for the filling. Stir will to distribute the allspice and orange zest. Pack the filling tightly into 2 6-ounce ramekins. In another bowl, stir together all ingredients for the topping. Pack the mixture on top of the fruit. Place the ramekins on a cookie sheet then bake at 400° for 20-25 minutes, until the filling is bubbling and the topping is golden brown and crisp.

RHUBARB MANDARIN CRISP

Steps:

• In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9-in. baking pan. Top with the oranges. , In a large bowl, combine the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges. , Bake at 350° for 40 minutes or until top is golden brown. Serve with ice cream if desired.

GRANDMA BEV'S RHUBARB DESSERT (RHUBARB CRISP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
• Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
• Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
• Bake in the preheated oven until filling is bubbling, 35 minutes.