Rhubarb Pie Filling:      2 cups sugar       3 Tbsp. flour       2 eggs, beaten       5 1/2 cups coarsely chopped rhubarb       2 8" unbaked pie shells  Crumbs:      1 c. flour       1/2 c. brown sugar       1/4 c. shortening       1/2 tsp. baking soda       1/2 tsp. baking powder  To prepare filling combine sugar, flour and eggs. Stir to form a thick paste. Fold in rhubarb pieces. Spoon into 2 unbaked pie shells (cut recipe by half if you only want to make one pie) To prepare crumbs combine all ingredients and mix well. Sprinkle evenly over rhubarb mixture. Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake 40-50 minutes more.

Glazed Strawberry-Rhubarb Pie      pastry for 2 crust pie      1/8 tsp. salt       2 c. fresh strawberries       2 Tbsp. butter or margarine       1 1/4 c. sugar       1/3 c. flour       2 c. fresh rhubarb cut into 1 inch pieces       1 Tbsp. sugar  Combine 1 1/4 c. sugar, salt and flour. Arrange half of the strawberries and rhubarb in pastry lined 9 inch pie pan. Sprinkle with half of the sugar mixture. Repeat with the remaining fruit and sugar mixture, dot with butter. Bake at 425 degrees for 40-50 minutes, or until rhubarb is tender and crust is browned.

Rhubarb Cake      2 c. sugar       1 c. shortening       2 eggs       2 tsp. cinnamon       2 tsp. baking powder       1/4 tsp. salt       1 c. cold coffee       3 c. flour       3 c. finely chopped, peeled rhubarb  Cream together sugar and shortening, add the eggs. Add the next 3 ingredients. Add coffee and flour alternately. Add rhubarb. Pour into a greased 9 x 13 pan. Sprinkle with cinnamon, sugar (add nuts if you want). Bake at 350 degrees for 45 minutes. Makes a moist coffee cake.

Rhubarb Meringue Pie      3 c. diced rhubarb       1 1/4 c. sugar       1/4 tsp. salt       2 Tbsp. water       1 1/2 Tbsp. cornstarch       3 Tbsp. cold water       1 Tbsp. lemon juice       4 eggs, seperated       1 9" pie shell  Combine rhubarb, 1 c. sugar, salt and 2 Tbsp. water in a sarcepan. Bring to boil over low heat. Dissolve cornstarch in 3 Tbsp. cold water and add to rhubarb mix. Cook, stirring constantly, until clear and thick. Add lemon juice and slightly beaten egg yolks. Remove from heat. Beat 2 egg whites until stiff but not dry. Fold into rhubarb mix. Pour into pie shell. Beat remaining egg whites until soft peaks form. Gradually add remaining 1/4 c. sugar and beat well. Spoon meringue over rhubarb mixture.  Bake at 350 degrees for about 15 minutes or until meringue is lightly brown.

Fast and Easy Rhubarb Dessert Ingredients:      Betty Crocker Raspberry Dessert Bar Mix.      2 cups rhubarb (1/2" pieces)      1/3 C sugar  Procedure: An easy fast dessert is to use Betty Crocker Raspberry Dessert Bar Mix. To the raspberry layer--add 2 cups 1" pieces of rhubarb coated with 1/3 C sugar before adding the crumb topping. P.S. for the summer season blueberries and blackberries work great too.

Go Anywhere Rhubarb Squares Ingredients:      1 c. flour      1/3 c. powdered sugar      1/3 c. butter      Filling:      1 c. sugar      1/4 c. flour      2 eggs, lightly beaten      1 tsp. vanilla      3 c. finely chopped fresh or frozen rhubarb Procedure: Combine flour & powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.

Oatmeal-Rhubarb Bars  Ingredients:      1 cup All-purpose flour       3/4 cup Oatmeal -- uncooked       1 cup Brown sugar -- packed       1/2 cup Butter, unsalted -- melted       1 cup Sugar       2 teaspoons Cornstarch       1 cup Water       1 teaspoon Vanilla extract       4 cups Rhubarb  Procedure: Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" pan. Add rhubard, cut in 1/2"pieces. Combine sugar, cornstarch, water and vanilla; cook till thick and clear. Pour sauce over rhubarb. Top with other half crumb mixture. Bake at 350F for 45 minutes.

Rhubarb Bars Ingredients:      Crust:       1 1/3 cups flour      1/2 cup sugar      2/3 cup butter or margarine      Filling:       2 cups sugar      1/3 cup flour      2 eggs      3 cups finely chopped rhubarb Procedure: Mix the crust ingredients like a pie crust and pat into a 9x13 inch cake pan.  Mix the filling ingredients well, spoon into crust and bake 350 degrees for 45 minutes.

Rhubarb Crumb Bars Ingredients:      Top and bottom "crust"      1 cup flour      3/4 cup oatmeal (uncooked)      1 cup brown sugar (packed)      1/2 cup butter, (melted)      Filling      3/4 cup sugar      1-1/2 Tbls flour      1/4 teas nutmeg      1 Tbls butter (softened)      1 egg (beaten)      2 cups rhubarb (cut into 1/2" pieces) Procedure: Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" square pan. Add rhubarb.  Beat egg. Blend sugar, flour, nutmeg and butter. Add beaten egg, beat until smooth. Pour over rhubarb. Top with other half crumb mixture, press mixture down lightly. Bake at 350 degrees for 20-25 minutes.

Rhubarb Custard Bars  Ingredients:      Crust:      1 1/4 cup all-purpose flour      1/2 cup sugar      1/2 cup butter, 1 stick, room temperature      Filling:      1 cup sugar      1/4 tsp. salt      2 tbsp flour      4 eggs beaten      1 tsp. vanilla      4-5 cups rhubarb Procedure: Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.  Crust: blend flour & sugar together, then cut in the butter with a fork or pastry blender. Press crust into a 9x13 inch baking pan that has been sprayed with a cooking spray. Bake for 10-12 minutes or until lightly browned.  Prepare filling while crust is baking.  Filling: in a large mixing bowl blend sugar and flour, then add eggs, vanilla and rhubarb and blend well. Pour mixture over partially baked crust and continue baking for 30-35 minutes. Serve warm or cooled. Store leftovers in the refrigerator.

Rhubarb Dream Ingredients:      Crust:      1 c Flour      5 T Sugar      1/4 c Butter      Topping:      2 Eggs      1 1/2 c Sugar      1/4 c Flour      1/4 ts Salt      2 c Rhubarb; fresh, diced Procedure: Preheat oven to 350F. Blend crust ingredients. Press into ungreased  9" x 9" pan. Mix topping ingredients and spoon over crust. Bake at 350F for about 30 minutes or till crust is golden brown.

Rhubarb Dream Bars Ingredients:      Crust:      2 c Flour, all-purpose      3/4 c Sugar, powdered      1 c Butter, unsalted      Filling:      4 ea Eggs      2 c Sugar, granulated      1/2 c Flour, all-purpose      1/2 ts Salt      4 c Rhubarb Procedure: Combine flour and sugar. Cut in butter, until crumbs form. Press in bottom of jelly roll pan. Bake at 350F for 15 minutes. Blend eggs, sugar, flour, salt. Fold in rhubarb. Spread of crust. Bake 40-45 minutes in 350F oven.  Cool. Cut into squares.

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