Rhubarb is one of the first to make an appearance in the spring! Try some of these delicious recipes to help you kick-off the growing season!!!
RHUBARB SOUR CREAM PIE ~ This is Lisa's Mom's recipe, and Steve's favourite way to eat rhubarb!!
Ingredients:
1 - 9" unbaked pie crust (deep dish is preferable)
4 cups chopped fresh rhubarb
1 free-range egg
1 1/2 cups white granulated sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup each of all-purpose flour and brown sugar
1/4 cup butter or margarine, melted
Heat oven to 450F.
Press pie crust into a 9" pie pan.
Spread rhubarb in an even manner over the bottom of the crust.
In a medium sized bowl, whisk egg, white sugar, sour cream and 1/3 cup flour until smooth. Pour over rhubarb.
In a small bowl, mix 1/2 cup flour and brown sugar. Stir in melted butter until mixture is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes, then reduce the heat to 350F.
Continue to bake for 40 minutes, or until edges have puffed, and topping is golden.
The centre might be still somewhat jiggly, but once it is cooled completely it is perfect to slice and serve!
ENJOY!
RHUBARB SQUARES - Bob & Chris Smith
Ingredients:
Filling:
3 cups rhubarb, chopped in 1/2" cubes
1 1/2 cups of white sugar
2 tbsp cornstarch
1 tsp vanilla
Crust:
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
1 cup brown sugar
1 cup butter or margarine, cold and cut into 1/2" cubes
- Preheat oven to 350F.
- Combine filling ingredients in a large saucepan over medium heat, and cook until thickened. Set aside.
- Combine the first 6 crust ingredients in a mixer and mix well. Add butter and process until mixture is crumbly.
- Pat 2/3 of the crust into a greased 8"x12" pan. Add filling. Sprinkle the remaining crumbs evenly over the top.
- Bake for 30 to 35 minutes.
- Cool and keep in refrigerator until ready to enjoy!
266 Ashworth Road . Zephyr, ON . L0E 1T0 905.830.4521 steve-lisacooper@coopersfarm.ca
