"I usually double this and put
into a 9" x 13"pan."Ginny
|
½ cup Butter
1¼ cups Flour
½ tsp. Salt
½ cup Brown sugar
8 ounces Cream cheese, softened
|
¾ cup Sugar
1 lg. Egg
½ tsp. Cinnamon
2 cups Rhubarb, chopped
|
Procedure
1
Grease pan.
2
In large bowl, combine: flour, salt, and brown sugar.
3
Cut cold butter into small pieces.
4
Using pastry blender or two small knives, mix
butter into dry ingredients and mix until it resembles small peas.
5
Add oatmeal and mix until mixture is crumbly/
6
Pat 1/2 of the mixture into a greased pan.
7
In mixing bowl or blender, beat softened cream
cheese and sugar together until light and creamy.
8
Add egg and continue beating until well blended.
9
In bowl of rhubarb sprinkle cinnamon.
10
Add cream mixture mixture.
11
Stir.
12
Spread filling over crust.
13
Sprinkle remaining crumbs on top.
14
Bake.
Yield:
9" x 9"
Oven Temperature: 350°F
Cooking Time: 40 minutes
|
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Author: Mary
Jane Rabinowitz
Source: Ginny Jackson
Rhubarb Strawberry Jam
"I have used grape and peach
jello in this recipe. Margarine containers work well for storing." Ginny
|
4 cups Rhubarb, chopped
3 cups Sugar
|
1 3
oz. pkg. Strawberry Jello (other
flavors work too)
|
Procedure
1
In a large saucepan, bring rhubarb and sugar to
a boil.
2
Cook 5 minutes.
3
Add dry Jello.
4
Cool.
5
Refrigerate or freeze.
Source: Ginny
Jackson
Lemon Rhubarb Pie
|
3 cups Rhubarb, chopped fine
1½ to 2 cups Sugar
3 T Flour
2 Eggs
|
½ Lemon's
juice
1 Lemon's
rind
1 Pie
shell, unbaked
Butter
|
Procedure
1
In a large bowl, combine all the ingredients.
2
Place in unbaked pie shell.
3
Dot lavishly with butter.
4
Top with pie crust.
5
Bake until done. time wasn't given
Oven Temperature: 400°F
Source: Ruth Cole
Jackson
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