Over a Cup of Coffee: Mary’s rhubarb recipe | CraigDailyPress.com

Over a Cup of Coffee: Mary’s rhubarb recipe

Diane Prather

This week’s “Over a Cup of Coffee” holds a treat for readers. Mary Burnett, of Craig, a frequent contributor of recipes for this column, sent me two recipes a few days ago. They sound absolutely delicious, and if I didn’t have paperwork piled high, I would go right out and cut rhubarb. So I haven’t had the time to bake these recipes, but Mary has made them, and that’s good enough for me.

Mary doubled the rhubarb recipe for a 9×13-inch pan. She says that since rhubarb is an ingredient in both the shortcake and sauce, the recipe will help you use up any surplus rhubarb you might have.

As for the pineapple cake, Mary says that it can be made lower-fat and lower-sugar, if desired. She added that the Pecan Topping is “quick to mix and fool-proof and can be used on other cakes, and it often is.”

Shortcake with Fresh Rhubarb Sauce


1 ½ cups fresh rhubarb, chopped

¼ teaspoon salt

¼ cup shortening

¼ teaspoon baking soda

¾ cup sugar

¼ teaspoon cinnamon

1 egg

½ cup milk

1 ¼ cups all-purpose flour

¼ cup chopped walnuts

¾ teaspoon baking powder


¾ to 1 cup sugar

½ cup water

4 cups fresh rhubarb, cut into 1-inch pieces

¼ teaspoon cinnamon

¼ teaspoon allspice

Preheat the oven to 350 degrees. Spray an 8×8-inch square baking pan with vegetable spray. In a bowl, cream the shortening and sugar until light and fluffy. Beat in the egg. In another bowl, whisk the flour, baking powder, salt, baking soda, and cinnamon. Add to the creamed mixture, alternately with the milk, beating after each addition. Fold in the rhubarb and nuts. Transfer to the prepared pan; bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan or on a wire rack. In a medium saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Stir in the rhubarb; return to a boil. Reduce heat; simmer, uncovered for 10 to 12 minutes, until rhubarb is softened. Stir in cinnamon and allspice. Serve over shortcake and top with Cool Whip or vanilla ice cream. *Double recipe for a 9×13-inch pan.

Swedish Pineapple Cake

2 cups all-purpose flour

2 cups sugar (or 1 cup plus 6 packets Splenda)

1 teaspoon baking soda

1 teaspoon vanilla

1 can (20 oz.) crushed pineapple

½ cup chopped pecans or walnuts

Preheat oven to 325 degrees. Spray a 9×13-inch baking pan. Stir together the flour, sugar, and baking soda. Stir in the remaining ingredients and pour into the prepared pan. Bake 30 minutes. While still warm, top with the Pecan Topping.

Pecan Topping

1 package (8-ounce) low-fat cream cheese

1 stick soft butter or margarine

¾ cup powdered sugar

1 cup chopped nuts

Beat cream cheese, butter, and sugar together until smooth. Add pecans or other nuts. Spread over the cake while it is still warm.

Courtesy of Mary Burnett of Craig

Thanks, Mary! If you have recipes that you would like to share, send them to me at Box 415, Craig 81626 or call me at 970-824-8809. Happy Fourth of July!

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