RHUBARB CRISP - RHUBARB PUDDING

Both of these quickly made rhubarb desserts are good served warm or chilled in bowls.  You might top either dessert with whipped cream or vanilla ice cream.

Two-Way Rhubarb Pudding

About 2-1/2 lb. rhubarb washed and trimmed
1-1/4 cups sugar
2 T flour
1 t grated lemon peel
1/2 t ground nutmeg
dash of salt
Struesel or cake topping (directions follow)

Slice rhubarb crosswise in 3/4" thick slices (you should have about 8 cups).  Turn fruit into a 9"
square baking dish or other shallow dish of at least 2-quart size.  Sprinkle sugar, flour, lemon peel, nutmeg, and salt over fruit; mix gently.  Top with either the struesel or cake mixtures and bake each as directed.  Cool on a wire rack and serve warm or chilled.  Makes 4 to 6 servings.

Struesel Topping:
In a bowl combine 1-1/3 cups regular all-purpose flour (unsifted), 2/3 cup firmly packed brown sugar, and 1/4 t salt.  Add 1/2 cup (1/4 lb.) butter or margarine and rub with your fingers until butter lumps are no longer distinguishable.  Squeeze small handfuls of crumb mixture together firmly, then crumble evenly over rhubarb mixture into coarse chunks.  Bake in a 350 oven until topping is browned and juices are clear, about 50 minutes.

Cake Topping:
Beat together 1/4 cup (1/8 lb.) soft butter or margarine and 1/2 cup sugar until light and creamy.  Add 1 egg and beat until blended.  In another bowl stir together 1-1/3 cups regular all-purpose flour (unsifted), 1-1/2 t baking powder, and 1/4 t salt.  Add flour mixture and 1/4 cup milk to butter mixture, blending well.  Drop spoonfuls of batter over rhubarb mixture spreading batter slightly but not to completely cover the fruit.  Bake in a 350 oven until a pick inserted into the cake comes out clean and juices are clear, about 1 hour.

I do love me some rhubarb when I can find it.  This is a pretty easty-to-make dessert that tastes great topped with whipped cream.