RHUBARB

Ok, my two favorite rhubarb recipes that aren't pie:

Rhubarb loaf
www.noshingwiththenolands.com

1/2 c butter
1 c honey (sugar in the original recipe)
2 l eggs
2 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c sour cream
1/4 c milk
1t vanilla
1 1/2 c diced rhubarb (I doubled)
I also added 2 big handfuls of chopped walnuts

Preheat oven to 350; grease a loaf pan.

Whisk together flour, baking powder, baking soda and salt.  Mix milk and sour cream.

Cream butter and honey (or sugar) until fluffy.  Add eggs, one at a time, beating well after each.  Add vanilla and mix well.  Add dry ingredients alternately with liquid, starting and ending with dry.  Mix well.

Fold in rhubarb (and nuts).  

Pour into loaf pan, smooth top, and bake for 60-70 minutes, until a tester comes out clean.  Let cool 10 minutes then remove from pan and cool further on wire rack.





Cherry rhubarb cobbler
Source:   Syracuse Newspapers


Qty Measure Ingredient
------------------------------------------------------------
1 can cherry pie filling  
3 cups rhubarb  
1 cup sugar (I use honey)
4 T       butter  
1/2 c shortening  
1 c sugar (I use honey)
1 egg  
1 c flour  
1 t baking powder  
1/2 cup milk  


Instructions: Spread cherry pie filling and rhubarb in 9 x 13 baking pan.  Sprinkle with sugar and dot with butter.  Cream together shortening and sugar (honey) in a mixing bowl; add egg and beat well.  Combine flour and baking powder; add alternately with milk to creamed mixture, starting and ending with milk.  Spread over filling.  Bake at 350 for 50-60 minutes.