Crust:
• 2 cups all-purpose flour
• ¼ cup brown sugar
• 1 cup cold butter

Filling:
• 1-1/2 cups sugar
• 7 tablespoons all-purpose flour
• 3 eggs, beaten
• ½ cup milk
• ½ cup cream
• 5 cups finely chopped fresh rhubarb

Topping:
• 6 oz cream cheese
• ½ teaspoon salt
• ½ cup sugar
• 1 cup whipped topping

For crust: Make crumbs like pie dough and press into a greased 9X13 pan. Bake at 350 degrees for 10 minutes.

For filling: Mix and pour over hot crust. Bake at 350 degrees for 40-45 minutes or until custard is set.

For topping: Mix and spread over top of cooled custard.

Dora Miller- Cooking With the Horse and Buggy People II

• 1 (18.25 ounce) package yellow cake mix
• 6 cups chopped rhubarb
• 1 cup white sugar
• 3 cups miniature marshmallows

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.

Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.

Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.

• 5 cups chopped fresh rhubarb
• 3 cups white sugar
• 1 (3 ounce) package strawberry flavored gelatin

In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.