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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Rhubarb Crumble
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Cakesandfrostings - Cake Rhubarb Crumble Post by :barteon Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1798

Click below to download : Cakesandfrostings - Cake Rhubarb Crumble (Format : PDF)

Cakesandfrostings - Cake Rhubarb Crumble

1 1/2 lbs. rhubarb, stems removed, cut into 1 in. pieces (approximately 4 cups)
1/4 cup water
1 tsp. fresh lemon juice
1/2 cup sugar, plus 1/4 cup sugar
1 1/4 cups all purpose flour
1/2 cup butter or margarine
ice cream

1. In a 4 qt. saucepan, over medium heat, heat rhubarb, water, lemon juice and 1/2 cup sugar to boiling. Reduce
heat to low; let simmer 10 min. or until rhubarb is tender. Pour mixture into 8" X 8" baking dish. Preheat oven to 425 degrees.

2. In a medium bowl (with fork), stir flour and 1/4 cup sugar. With a pastry blender or 2 knives used scissor fashion, cut butter or margarine into flour mixture until mixture resembles coarse crumbs or pebbles.

3. Sprinkle flour mixture over rhubarb. Bake in oven 25 minutes or until crumbs are golden. Serve warm with ice
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Cakesandfrostings - Cake Rhubarb Surprise Cakesandfrostings - Cake Rhubarb Surprise

Cakesandfrostings - Cake Rhubarb Surprise
1 yellow cake mix 4 1/2 cups cut up rhubarb 1 1/2 cups sugar1 pint whipping cream Preheat oven to 350 degrees F.Prepare one yellow cake mix according to package directions. Pour into a greased cake pan. Shake the rhubarb and sugar together in a plastic bag until the rhubarb is coated: Pour over the cake. Spread evenly. Pour whipping cream (unwhipped) over cake mix and rhubarb mixture. Bake 350 degrees for 1 hour Variation: Sprinkle a 3 oz. box of wild strawberry Jello over the rhubarb before putting on the whipping cream. This cake is moist and

Cakesandfrostings - Cake Rhubarb Cake Recipes By Eureka Cakesandfrostings - Cake Rhubarb Cake Recipes By Eureka

Cakesandfrostings - Cake Rhubarb Cake Recipes By Eureka
1 grahm cracker crust 1/2 C. water 1 C. sugar 3 Tbsp. cornstarch 4 C. rhubarb, chopped red food coloring, optional 1 small container cool whip 1 1/2 cups tiny marshmallows 1 pkg (4 serving size) instant vanilla pudding mix -Combine sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Cook and stir until thickend.Reduce heat; Cool 2-3 min. Add food coloring if desired. Spread into crust. Cool completely. In a large bowl, combine coolwhip and marshmallows. Spread over cooled rhubarb mixture.Prepare pudding according to package directions. Spread carefully over cool whip mixture. Garnish with grahm cracker crumbs