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Apple Pan Betty

Submitted by: Shirley Leister

I FOUND this recipe soon after I was married 47 years ago. It uses few ingredients, which are usually on hand, and takes little time to put together. It's a favorite of ours during fall and winter, when apples are at their best. -Shirley Leister, West Chester, Pennsylvania

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Strawberry Orange Rhubarb Cake

Submitted by: Cathy H.

Living In: Boalsburg, Pennsylvania, USA

Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert.

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Cherry Rhubarb Crunch

Submitted by: Sharon Wasikowski

This recipe--along with a bundle of rhubarb--was given to me by my husband's grandmother when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too!

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Apple Lattice Fruit Bake

Submitted by: CookinginFL

This warm apple dessert topped with flaky puff pastry strips invokes a feeling of home and tastes great with vanilla ice cream.

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Rhubarb Strawberry Crunch

Submitted by: Michelle Davis

This easy-to-follow recipe makes a lovely 9x13-inch dessert. The fruit is combined with lots of sugar and a smidgen of flour, and then it 's spooned into the bottom of the prepared baking dish. Just before popping it into the oven, a buttery, brown sugar and oat crumble is sprinkled on top.

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Rhubarb Crunch

Submitted by: Carolyn

The sugared rhubarb layer on the bottom bakes up sweet, tender and juicy. And the yummy crumble on the top, made from brown sugar, flour and oats, bakes up golden brown and full of crunch.

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Cherry Crunch

Submitted by: Timothy S. Lindabury

Cherry pie filling is lovingly sandwiched between 2 layers of crunchy oaty goodness. Substitute apple pie filling and sprinkle a little extra cinnamon over the top if you like.

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Low Sugar Strawberry Rhubarb Crunch

Submitted by: mary beth

A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Serve warm with whipped cream or vanilla ice cream.

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Crumb-Topped Rhubarb

Submitted by: Betty Combs

Almost every home in our part of the country has a rhubarb patch, so we're always on the lookout for new rhubarb recipes. I've been making this particular recipe for a long time - I discovered it in a cookbook I received when my husband and I were married in 1950. It's one of my favorites.

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Cherry Crumble

Submitted by: Debbie Rowe

Sweet, sweet cherries are sandwiched between layers of a sweet rolled-oat crumb mixture. This crumble is especially wonderful when served warm with whipped cream flavored with cinnamon.

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Rhubarb-Raspberry Crunch

Submitted by: Scott Cole

Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

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Huckleberry Buckle II

Submitted by: Roni

This dessert has a cobbler-type pastry baked below the tangy huckleberry filling.

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Minister's Delight

Submitted by: Mry Ann Potter

You'll need just four common ingredients to put together this comforting dessert from Mary Ann Potter of Blue Springs, Missouri. 'A friend gave me this recipe several years ago,' Mary Ann notes. 'She said a local minister's wife fixed it every Sunday, so she named it accordingly.'

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Rhubarb Crunch

Submitted by: Charlene Griffin

For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.

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Coconut Crust

Submitted by: Carol

You might want to forget the filling and just munch on the fabulous coconut crust. And it 's so simple to make. Coconut and melted butter are combined and pressed into the bottom of a 9-inch pie plate. Bake for 15 minutes, cool and fill with your favorite pie stuff.

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Apple Rhubarb Crumble

Submitted by: Liz Bachilas

Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert.

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Walnut Apple Dessert

Submitted by: Diann Mallehan

The neighbor who shared this recipe with me predicted that I'd serve it often, just as she has for more than 30 years. It's easy to put together and is wonderfully fruity. I like to serve it with ice cream or a dollop of whipped cream. -Diann Mallehan, Grand Rapids, Michigan

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