This recipe is best with Grandma Bertie’s Father’s rhubarb, some of which is now planted in Charley and Kristin’s garden. Roberta’s notes on her original recipe card read, “I find that half of the oatmeal mixture is enough and save the remaining in a jar for another time.”
- sugar
- flour
- eggs
- flour
- old-fashioned rolled oats
- salt
- sugar
- melted butter
- rhubarb cut into one-inch pieces.
- semi-sweet chcolate
- unsweetened cocoa
- packed light-brown sugar
- large eggs
- all purpose flour
- salt
- chopped pecans
- milk
- vanilla extract
- mini marshmallows
- crushed peppermint sticks
- Nilla Wafers
- fresh raspberries
- all purpose flour
- baking powder
- salt
- unsalted butter
- sugar
- large egg yolks
- vanilla extract
- Jiffy icing
- Cookie Recipe:
- all purpose flour
- baking powder
- salt
- unsalted butter
- sugar
- large egg yolks
- vanilla extract
- FROSTING:
- egg
- vanilla
- vinegar
- oil
- cold water
- salt
- soda
- cocoa
- flour
- sugar
- CAKE:
- sugar
- puch Betty Crocker sugar cookie mix
- all purpose flour
- egg
- Green food color
- wooden sticks with rounded ends
- Betty Crocker colored sugars or decors
- boiling water
Makes 3½ cups
For the best flavor, we prefer bittersweet chocolate here. Whipping the chilled filling will stiffen it up so it is easier to spread over the cake, but be careful not to overwhip it or it will turn grainy.
- heavy cream
Makes 3½ cups
We like to use brightly colored dried fruit, such as dried apricots, peaches, cherries, and cranberries. It’s important to match the flavor of the jam to that of the dried fruit; if you can’t find matching jam, use a complementary flavor and color. Add a few drops of food coloring, if desired, to brighten the filling’s color.
- orange juice
- water
- unflavored gelatin