Heidi's Rhubarb Recipes in MC Format

[Guest guest]

I went ahead and formatted Heidi's recipes in MC format:

 

 

* Exported from MasterCook *

 

Rhubarb Cake

 

Recipe By :Good Food Book, Jane Brody

Serving Size : 15 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CAKE:

1 1/4 cups white flour

3/4 cup whole-wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/8 teaspoon salt -- if desired

1/2 cup butter

1/2 cup packed dark-brown sugar

1/4 cup white sugar

1 egg

1 teaspoon vanilla

1 cup buttermilk

1/2 pound fress or frozen rhubarb -- finely diced (2 cups)

TOPPING:

1/4 cup brown sugar

1 1/2 teaspoons cinnamon

1/2 cup chopped walnuts

 

In a small bowl, combine the white and whole-wheat flours with the baking

powder, baking soda, 1/4 teaspoon of

cinnamon, and salt. Set the mixture aside.

 

In a large mixing bowl, beat the butter with the 1/2 cup of brown sugar and the

white sugar. Add the egg and vanilla, and beat the mixture until it is fluffy.

To this mixture alternately add the flour mixture and the buttermilk, and beat

the ingredients until they are mixed well.

 

Stir in the rhubarb, and pour the batter into a greased 9 X 13-inch baking pan.

 

Mix together the topping ingredients, and sprinkle the topping evenly over the

batter.

 

Bake the cake in a preheated 350ºF oven for 35 to 45 minutes or until a

toothpick inserted in the center of the

cake comes out clean.

 

Source:

" submitted to Veg-Recipes by Heidi <heidibk on 06/20/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 159 Calories (kcal); 9g Total Fat; (50% calories from fat); 4g

Protein; 16g Carbohydrate; 30mg Cholesterol; 177mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Banana-Rhubarb Crisp

 

Recipe By :Good Food Book, Jane Brody

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium-large bananas -- sliced crosswise into rounds 1/4 inch thick

2 1/2 cups diced rhubarb -- thawed if frozen

4 tablespoons sugar -- divided

1/4 teaspoon cinnamon

generous dash nutmeg

1/2 cup flour -- (I use whole-wheat pastry)

1/2 cup graham cracker crumbs -- (about 6 squares)

1 1/2 teaspoons baking powder

1/4 cup butter

1 egg -- lightly beaten

1/4 cup skim milk

 

In a medium bowl, combine the bananas, rhubarb, 2 tablespoons of the sugar,

cinnamon, and nutmeg. Spoon the mixture into a well-greased 9 inch pie plate or

shallow baking dish (preferably glass or ceramic).

 

In a medium bowl, combine the flour, graham cracker crumbs, and baking powder.

With a pastry blender or two

knives worked in a crisscorss fashing cut in the butter until the mixture is

crumbly.

 

Combine the egg and milk, and stir this into the flour mixture. Spoon the

batter as evenly as possible over the fruit mixture (the batter is hard to

spread, so don't try). Sprinkle the top of the crisp with the remaining 2

tablespoons of sugar.

 

Bake the crisp in a preheated 400 degree oven for 25-30 minutes. Serve the

crisp warm or at room temperature.

 

Source:

" submitted to Veg-Recipes by Heidi <heidibk on 06/20/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 114 Calories (kcal); 6g Total Fat; (48% calories from fat); 1g

Protein; 14g Carbohydrate; 39mg Cholesterol; 161mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2

Other Carbohydrates

 

NOTES : I sometimes serve this for a special breakfast with yogurt.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0