Where All the Women Are Strong, All the Men Are Good Lookin'...

In the previous day's entry I mentioned dehydrating rhubarb and Lanesboro so what's better than adding to my rhubarb recipes by ordering "Everything Rhubarb?" This year's winners for Lanesboro's Rhubarb Festival  (always held the first Saturday in June) sure won't be in this rhubarb book so I thought I would include the 2015 top 3 winners from the tasting contest here.

1st Place 2015 Contest Winner 


 

FRENCH RHUBARB PIE

Diane Haight

1 egg

1 c sugar

1 t vanilla

2 c diced rhubarb

2 t flour

1 unbaked pie shell

Topping:

3/4 c flour

1/2 c brown sugar

1/3 c butter

Put rhubarb mixture into an unbaked pie shell. Cover with topping. Bake at 400 for 10 minutes. 

Reduce heat to 350 and bake 30 minutes more.

2nd Place 2015 Contest Winner!

RHUBARB OATMEAL CUSTARD BARS

Linda Hazel 

Crust:

1 3/4 c oatmeal

1 3/4 c all purpose flour

1 c brown sugar

1 t baking soda

1 c butter or margarine, melted

Filling:

1 c sugar

1/4 t salt

2 T flour

4 eggs

1 t vanilla

4-5 c rhubarb

Procedure:

Preheat oven to 350. Spray  9x13 pan with cooking spray.

Crust: combine  crust ingredients. Mix until crumbly. Reserve 1/3 of mixture.

Press remaining crust mixture into 9 x 13 pan. Bake 10-12 minutes or until lightly browned.

Prepare filling while crust is baking.

Filling: In large mixing bowl beat eggs. Mix flour, salt and sugar together in separate bowl. Pour over eggs and blend well. Then add vanilla and rhubarb. Blend well. Pour mixture over partially baed crust. Sprinkle remaining rust mixture over top of rhubarb mixture. Continue to bake for 30-35 minutes. Cool. Store leftovers in refrigerator.

3rd Place 2015 Contest Winner!

RHUBARB CROISSANT BREAD PUDDING

Kitty Baker

8 lg croissants

2 1/2 c candied rhubarb bits (semi-dried, then sugared to intensify flavor)

1 c sugar

2 c cream

8 eggs

1 T citrus zest

1 t salt

Preheat oven to 350.

Cube croissants into 1" pieces. Toss with candied rhubarb and pour into a buttered 9 x 13 glass baking pan. Combine sugar, cream, eggs, zest and salt and mix well. Pour over the croissants, poking pieces down into the egg mixture. Let stand to allow liquid to be absorbed. Bake until the bread is puffed and knife inserted comes out mostly clean (approximately 45 minutes).

Serve warm. For a special treat, top with rhubarb sauce and vanilla ice cream.

*Recipes 'borrowed' from Lanesboro Rhubarb Festival's website.

Let me know what you think.

Here's a link from when Garrison Keillor came to Lanesboro:

Lanesboro and Garrison Keillor