Rhubarb Butter Recipes

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RHUBARB BUTTER



Rhubarb Butter image

Inexpensive, and yummy. This was a staple at our house growing up to put on toast, and cakes. Mom also sometimes put it on chicken. It's not really sweet, more tart. I'm surprised it wasn't already on 'Zaar. Mom used white sugar, but I like the flavor of brown sugar...

Provided by farmchick 2

Categories     Low Protein

Time 40m

Yield 3 1/2 pints

Number Of Ingredients 5

6 cups rhubarb
1/2 cup water
2 1/2 cups sugar
1 teaspoon cinnamon
4 drops red food coloring

Steps:

  • Cut the rhubarb into 1" chunks.
  • Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
  • Place in a heavy pan. Bring to a boil.
  • Add sugar and cinnamon.
  • Cook, stirring all the time until it looks like fruit butter.
  • If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
  • Ladle into hot prepared jars.
  • Process at once in a hot water bath (212 degrees) for 5 minute.
  • Remove and place on clean towel.
  • Cool and wait for that beautiful popping sound.

BROWNED-BUTTER RHUBARB CRISP



Browned-Butter Rhubarb Crisp image

Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a great way to use the odds and ends of fruit in your refrigerator. This recipe highlights one of spring's finest flavors: rhubarb. It is often paired with berries, but here, rhubarb shines on its own, with tart, puckery flavor and gorgeous color. Browned butter and almonds add toasty, nutty notes to the topping, making this an almost-effortless, high-impact dessert. You may notice that 2 tablespoons of the butter aren't browned; they are added to the hot browned butter to cool it down a bit so that you can use it immediately. Feel free to swap an equal amount of rolled old-fashioned oats for the almonds in the topping. Serve this cozy dessert with whipped cream or ice cream, if you like.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1/2 cup plus 2 tablespoons/141 grams unsalted butter
1 1/4 cups/160 grams all-purpose flour
1/2 cup/100 grams light brown sugar
1/2 cup/55 grams sliced almonds
1/2 teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt
2 pounds rhubarb, chopped into 1-inch pieces (8 cups)
1/2 cup plus 2 tablespoons/113 grams granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla paste or extract
1/2 teaspoon finely grated orange zest
Pinch of kosher salt
Vanilla ice cream or lightly sweetened whipped cream, to serve

Steps:

  • Heat oven to 350 degrees. Meanwhile, brown the butter: Melt 1/2 cup/113 grams of the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, a few minutes. Transfer the butter to a medium heatproof bowl. Cut the remaining butter into 2 pieces and add it to the bowl with the hot butter. Stir occasionally until all the butter melts.
  • Add the flour, brown sugar, almonds and salt to the butter, and stir together until evenly combined and clumps form. You may need to use your fingers to do the last bit of mixing.
  • Prepare the rhubarb: In a 9-by-9-inch (or 9-inch round) baking dish, combine the rhubarb, granulated sugar, flour, vanilla paste, orange zest and a pinch of salt. Stir until combined and evenly mixed. Press the rhubarb gently into the pan, then scatter the crumble evenly over the top.
  • Bake until the topping is deep golden brown and the rhubarb juices are bubbling, 55 to 65 minutes. Cool slightly, then serve warm with ice cream or lightly sweetened whipped cream. Store any leftovers in an airtight container in the fridge for up to 2 days. The topping will soften as it sits.

RHUBARB BUTTER CRUNCH



Rhubarb Butter Crunch image

This recipe was passed down through my MIL's family and is the best crunch ever! Serve with either ice cream or whipped cream. I have left the directions as she gave me - adds a touch of character to the recipe!

Provided by Pat Jerry

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 45m

Yield 16

Number Of Ingredients 7

8 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 ½ cups all-purpose flour
1 cup brown sugar
1 cup butter, softened
¾ cup rolled oats

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
  • Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 41.4 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 7.4 g, Sodium 88.5 mg, Sugar 26.6 g

OLD-FASHIONED RHUBARB CAKE



Old-Fashioned Rhubarb Cake image

My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1-1/4 cups sugar, divided
1 large egg, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
1-1/2 cups whole milk
1/3 cup sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

RHUBARB BUTTER CRUNCH



Rhubarb Butter Crunch image

My MIL is a gardening queen and grows just about everything. This year she had a lot of rhubarb. I found this recipe in my church cook book and it was BIG hit!

Provided by ktenille

Categories     Bar Cookie

Time 50m

Yield 16 bars

Number Of Ingredients 7

4 cups rhubarb (cut up)
1 cup sugar
1 cup brown sugar
1 cup oatmeal
1/2 cup butter (softened)
1/2 cup shortening
1 1/2 cups flour

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Grease 9x13 baking dish.
  • Combine rhubarb with sugar and place in greased baking dish.
  • Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
  • Sprinkle crumbly mixture over rhubarb.
  • Bake uncovered for 40 minutes.
  • Note: Best served with cool whip or ice cream.

Nutrition Facts : Calories 276.1, Fat 12.7, SaturatedFat 5.3, Cholesterol 15.2, Sodium 47.9, Carbohydrate 39.6, Fiber 1.4, Sugar 26.2, Protein 2.4

RHUBARB GOOEY BUTTER CAKE BARS



Rhubarb Gooey Butter Cake Bars image

A riff on the classic gooey butter cake, these custardy dessert bars (made easy with Betty Crocker™ yellow cake mix!) are filled with chopped rhubarb. If you only have fresh rhubarb on hand, or it's not in season and frozen is available, this recipe can work equally well with whichever you have on hand. Serve with a scoop of vanilla ice cream, or top with a from-scratch sweetened whipped cream for an added level of deliciousness! It's a great potluck treat and travels well.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
1 egg
1 package (8 oz) cream cheese, softened
3 1/2 cups powdered sugar
1/2 cup butter, melted
3 eggs
2 cups frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
1 tablespoon powdered sugar
Serve with sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, stir Cake Base ingredients until well blended. Spread in pan.
  • In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter. Add eggs, one at a time, scraping bowl occasionally. Stir in rhubarb. Pour batter evenly into pan over cake base.
  • Bake 38 to 43 minutes or until golden brown on edges and center is set. Cool completely, about 2 hours.
  • When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 26 g, TransFat 0 g

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