Diane Prather: Making a dessert that travels well

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It's raining a little as I write this column, and the tomato, pepper, and other bedding plants are watching from indoors. If it freezes, my being behind with spring work may actually pay off a little bit.

This week, I had a nice letter from Fredonne Chapman of Craig. She sent a recipe for "Rhubarb Betty." Fredonne says the recipe came from Corale Sinden. She and her husband Dean had a small dairy north of Craig years ago. They also farmed near Wellington and now live in North Platte, Nebraska.

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This is what you need to make "Rhubarb Betty:" 3 cups chopped rhubarb, 1 cup sugar and 3 tablespoons flour. And for the topping, you need: 1 cup brown sugar, 1 cup rolled oats, 1 1/2 cups flour, 1/2 cup butter and 1/2 cup shortening.

Grease a 9 x 13 inch glass pan. Preheat the oven to 375 degrees.

In a large bowl, mix up the chopped rhubarb, sugar and flour. Place in the greased pan.

Combine and then sprinkle on top the brown sugar, rolled oats, flour, butter and shortening.

Bake at 375 degrees for 45 minutes.

Fredonne says the "rhubarb dessert travels well to family picnics and potlucks."

Yum! Thanks for sharing, Fredonne.

Another recipe for rhubarb season is "Rhubarb Cake," a cake I often bake.

The ingredients for the batter are: 1/2 cup shortening, 1 egg, 2 cups plus 1 tablespoon flour, 1 tablespoon baking soda, 1 cup milk, 1 1/2 cups sugar, 1/2 teaspoon salt and 3 cups rhubarb, cut fine.

For the topping, you'll need: 1/3 cup sugar, 1/3 cup finely chopped nuts, and 1 tablespoon cinnamon.

Preheat the oven to 350 degrees and grease and flour a 9 x 13 inch pan.

Cream the shortening, add sugar and mix well. Add the salt and beat in the egg. Put the soda in the milk. (The mixture will foam so use a large enough container.) Add soda and milk mixture alternately with the flour. Stir in the rhubarb.

Pour the batter into the pan. Then mix up the topping ingredients and sprinkle them over the batter.

Bake for 45 minutes. Serve with whipped topping, ice cream or half and half.

This week, I also made a coffeecake. To make "Toffee Coffeecake," you need: 1 1/2 cups brown sugar, 1 cup chopped nuts, 1 tablespoon cinnamon, 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 small package instant vanilla pudding, 1 small instant butterscotch pudding, 1 cup water, 3/4 cup cooking oil, 4 eggs and 1 teaspoon vanilla. Grease a 9 x 13 inch pan, and preheat the oven to 350 degrees.

Then mix up the brown sugar, nuts and cinnamon. Set aside.

Beat everything else together. Pour 1/3 of the batter into the pan. Sprinkle 1/3 of the brown sugar mixture on top. Then pour the rest of the batter over the brown sugar. Top with the rest of the brown sugar.

Bake for 45 minutes. This is a rich coffeecake.

Out of room! Send your recipes to me at Box 415, Craig 81626 or call me at 824-8809.

Copyright Diane Prather, 2007. All rights reserved.

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