Filling:

3 c. sliced rhubarb, fresh or frozen 1 ” pieces

2 pints fresh strawberries, mashed

2 T. lemon juice

1 c. sugar

1/3 c. cornstarch

Cake:

3 c. all-purpose flour

1 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter or margarine, cut into small pieces

1 1/2 c. buttermilk

2 eggs

1 t. vanilla extract

Topping:

1/4 c. butter or margarine

3/4 c. all-purpose flour

3/4 c. sugar

Preparation:

In a large saucepan combine rhubarb, strawberries & lemon juice. Cover and cook on medium heat for 5 mins. Combine sugar & cornstarch, stir into strawberry rhubarb mixture. Bring to a boil on medium heat, stir constantly until thick & remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla, stir into crumb mixture. Spread half the batter into a greased 9X13″ pan. Spread filling over the batter. Drop remaining batter evenly over the filling with a tablespoon.

Iin a saucepan over low heat, melt butter. Remove saucepan from heat and stir in flour and sugar until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 45 minutes or until cake is done. Cool cake in pan on rack.  There may be spillage while cooking. Foil on lower oven rack is good to catch the drips.

2 c. flour

1 t. baking soda

1/2 t. salt

1/2 c. shortening or butter, softened

1 1/2 c. brown sugar

1 egg

1 c. sour cream

1 t. vanilla

2 1/2 c. fresh rhubarb, cut into small pieces

Topping:

1/2 c. sugar

1/2 c. nuts, chopped

1 t. cinnamon

1 T. butter, melted

Mix flour, baking soda and salt. Set aside.  In a large bowl, cream together shortening and brown sugar. Beat in egg. Beat in flour and sour cream alternating until blended. Add vanilla & rhubarb. Mix. Spread into a greased and floured 9X13″ pan. Mix together topping ingredients and sprinkle over the top. Bake at 350 degrees for 45 mins.

1 1/2 c. sugar

2/3 c. butter

1/4 c. water

12 oz. semi sweet chocolate morsels

2 t. vanilla extract

4 eggs

1 1/2 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. chopped nuts

In a small saucepan, combine sugar, butter and water. Bring to a just boiling. Remove from heat. Add chocolate morsels and vanilla. Stir until chocolate melts. Transfer mixture into a large bowl. Beat in 4 eggs, one at a time. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to chocolate batter. Stir in the nuts. Spread into a greased    9 x 13 x 2″ baking pan. Bake at 325 degrees for 50 minutes. Cool and cut into squares. Makes 4 dozen 1 1/2 ” squares.

1 3/4 c. cold milk

1 package (3.4 oz) instant cheesecake or vanilla pudding mix

1/2 c. canned pumpkin

1/4 – 1/2 t. pumpkin pie spice

10 gingersnap cookies

1 c. whipped topping

In a bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and the pie spice. Let stand for 2 minutes or until set. Set aside three gingersnaps, crush the rest. Fold whipped topping into pudding. Spoon into dessert bowls. Sprinkle with cook crumbs. Serve with whole gingersnaps. Makes 3 servings.

1/2 c. water

1/3 c. apple juice

1/2 c. raisins, optional

1 T. cornstarch

1/2 c. skim milk or water

1 T. vanilla

Core and bake apples (or slice and bake) with 2 T. water, uncovered for 35 minutes at 350 degrees. Meanwhile, Heat 1/2 c. water, 1/3 c. apple juice, 1/2 c. raisins. Blend 1 T. cornstarch into 1/2 c. skim milk or water. Add to the apple juice and cook until clear. Add 1 T. vanilla. Sprinkle apples with cinnamon and pour glaze over top. Bake another 5 minutes.

This recipe is from Mom in 1978.

Bake apples whole (cored) or sliced with 2 T water, uncovered for 35 minutes at 350 degree