Over a Cup of Coffee: Rhubarb season has arrived

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This past weekend, our daughter-in-law, Brandi, and I pulled rhubarb from our rhubarb patch. Brandi intends to freeze hers.

Over a cup of coffee, I searched through my rhubarb recipe file.

Last year, Anna Augenbaugh of Fort Collins, gave me permission to include some of her rhubarb recipes in my column. Her “Rhubarb Cookies” were a hit with my husband.

If you’d like to make Anna’s cookies, you’ll need: ½ cup shortening, 1 cup brown sugar, 1 egg, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon nutmeg, ¼ cup milk, 1 cup chopped nuts, ½ cup coconut, 1 cup raisins, and 1 cup finely chopped rhubarb.

Mix the shortening, sugar, and egg; stir in remaining ingredients . Drop by spoonfuls onto a greased cookie sheet.

Bake at 400 degrees for 12 to 15 minutes.

I didn’t include raisins when I made the cookies as my husband doesn’t care for them. The cookies are delicious.

There are several different recipes for rhubarb coffee cakes. The following is one from my file, but the origin of the recipe is unknown.

To make “Rhubarb Coffee Cake”, you’ll need: ½ cup shortening, 1 ½ cups sugar, 1 egg, 1 teaspoon baking soda, 1 cup milk, 2 cups flour, 3 cups finely cut rhubarb, 1/3 cup chopped nuts, and 1 teaspoon cinnamon.

Preheat the oven to 350 degrees and grease a 9-by-13-inch pan.

Cream the shortening, sugar, and egg.

Stir the baking soda into the milk and then add the milk alternately with the flour. Stir in the rhubarb, nuts, and cinnamon. Pour into the greased pan. Bake for 45 minutes or until an inserted toothpick comes out clean.

It’s easy.

Now it’s your turn. If you’d like to share your rhubarb recipes, send them to me at Box 415, Craig 81626 or call me at 824-8809.

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