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How to Make Scrumptitious Vintage Desserts - Rhubarb Butter Crunch and Pineapple Orange Squares
I am determined not to let old recipes die by the wayside. Some of the very best foods are the ones that were made by our mothers and grandmothers. Too many cooks today think they don't have time but these recipes. Rhubarb Butter Crunch and Pineapple Orange Squares are recipes that are easy and uncomplicated. Give them a try for some sweet memories. The Rhubarb recipe goes together quickly and bakes in a little over a half hour. Being from Southern Indiana where we raised lots of rhubarb in our gardens, this recipe brings back so many memories of my parents and grandparents and of the beautiful rhubarb that grew in our garden. My mother would freeze some for special treats in the winter months and we kids always looked forward to her getting out a bag and surprising us with a rhubarb dessert. The Pineapple Orange Squares make a special frozen dessert. It is perfect for hot summer days and you can make it ahead since it has to freeze for 10 hours.
RHUBARB BUTTER CRUNCH
3 cups fresh finely chopped rhubarb
1 cup sugar
3 tbsp flour
TOPPING:
1 cup brown sugar
1 cup quick raw rolled oats
1 1/2 cups flour
1/4 cup butter
Preheat oven to 375 degrees.
Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish.
Combine all the topping ingredients together and sprinkle over the rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream.
PINEAPPLE ORANGE SQUARES
3/4 cup all-purpose flour
1/2 cup coconut
1/3 cup butter, melted
2 tbsp brown sugar
1-quart vanilla ice cream
8-oz cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 can (8 1/4-oz) crushed pineapple, drained
Pineapple slices, optional
Preheat oven to 325 degrees.
In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the mixture evenly in an 8 x 8-inch square baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool.
While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon mixture into the prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired.
Yields 9 squares
Enjoy!
About the Author
For more recipes from my large collection of old fashion recipes visit my blog at http://grandmasvintagerecipes.blogspot.com For diabetic recipes and info visit http://diabeticenjoyingfood.blogspot.com
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