RECIPE EXCHANGE RECIPE REQUESTS: A reader has misplaced her recipe for a fruit dressing that can be drizzled over fresh fruit or used as a dip. She thinks cream cheese may have been one of the ingredients. Another reader would like an easy recipe for a ba


Seems a lot of readers were disappointed to see food photographs for bars and cookies, but no recipes. Alas, we have them for you today.

Rhubarb bars

3 cups rhubarb, chopped

1 1/2 cups sugar


3 tablespoons cornstarch dissolved in 1/4 cup water

1 teaspoon vanilla

A sprinkle of nutmeg and cinnamon

Add the dissolved cornstarch, the rhubarb and the sugar to a saucepan and cook gently until thickened. Take off heat and add a drop of red food coloring, 1 teaspoon vanilla, the nutmeg and the cinnamon. Set mixture aside. Make crust:


1 1/2 cups oatmeal

1 1/2 cups flour

1 cup brown sugar


1 cup shortening

1/2 teaspoon soda

Pinch of salt

Put crust ingredients in a bowl and cut together as if for a pie crust. Put 3/4 of the mixture in a greased 9-by-13-inch pan, then the rhubarb mixture. Top with the rest of the crust. Bake at 375 for 30-35 minutes.


These are delicious cookies and a great way to introduce your friends and family who don't enjoy rhubarb.

Rhubarb cookies

1 cup shortening


1 1/2 cup brown sugar, packed

2 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups diced rhubarb, fresh. Do not use frozen.

3/4 cup shredded coconut

Cream together the shortening and brown sugar. Add the eggs, one at a time, and mix well. Whisk together the flour, baking soda and the salt. Add to the creamed mixture. Then stir in the rhubarb and the coconut. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 12-15 minutes or until cookies are browned. Frost with cream cheese frosting.

Cream cheese frosting:

3 ounces cream cheese, softened

1 tablespoon butter, softened

3 teaspoons vanilla extract

1 1/2 cups powdered sugar


Oat-topped rhubarb pie

1 crust for a 9-inch pie

1 1/2 cups packed brown sugar

1/3 cup water

4 tablespoons plus 1 1/2 teaspoons quick-cooking tapioca

4 1/2 cups fresh or frozen chopped rhubarb (if frozen, thaw)


1 cup old-fashioned oats

1/2 cup brown sugar, packed

1/4 cup cold butter or margarine

Line a 9-inch pie plate with pastry and set aside. In a bowl mix together the brown sugar, water, tapioca and rhubarb. Let mixture stand for 15 minutes. Pour into crust. For topping combine the oats and brown sugar in a bowl. Cut in butter until crumbly. Sprinkle over the rhubarb filling. Cover pie edges loosely with foil. Bake at 375 for 45 minutes. Take off foil from pie edges and bake another 10-15 minutes longer or until edges are browned. Cool for 3 hours before cutting.


This would make a delicious dessert for the Memorial Day crowd. Make it at least one day ahead and do not even think of the calories.

Chocolate turtle cheesecake

2 cups vanilla wafer crumbs

6 tablespoons butter, melted

One 14-ounce bag caramels, unwrapped

One 5-ounce can evaporated milk

1 cup chopped pecans, toasted

Two 8-ounce packages cream cheese, softened (do not use low-fat)

1/2 cup sugar

1 teaspoon vanilla

2 eggs

1/2 cup semi-sweet chocolate chips, melted

Whipped cream (optional)

Chopped nuts (optional)

Preheat oven to 350. In a bowl combine cookie crumbs and margarine. Press onto the bottom of a 9-inch springform pan. Bake 10 minutes. Melt caramels with evaporated milk over low heat, stirring until smooth. Pour over crust and top with toasted pecans. In another bowl combine the softened cream cheese, sugar and vanilla mixing at medium speed until well-blended. Add eggs, one at a time, mixing well after each. Blend in the chocolate. Mix well. Pour over pecans. Bake 45-55 minutes. Loosen cake from rim of pan, but leave in pan. Cool completely before taking out of the pan. Chill. Garnish with whipped cream and chopped nuts, if desired.


Another quick frozen pie recipe from MARLENE HORSMAN of Rochester. While we think of cranberries as more of a fall ingredient, they are good any time of year. This recipe proves it.

Cranberry frozen pie

One 8-ounce package cream cheese

1 cup powdered sugar

One 16-ounce can whole cranberry sauce

One 8-ounce tub Cool Whip

2 baked and cooled pie shells or 2 ready-made graham cracker crusts

Mix all ingredients together in a large bowl, then pour into the pie crusts. Freeze until firm, at least 4 hours. Before cutting and serving, let pie sit at room temperature a few minutes.

--Recipes compiled by Holly Ebel

Do you have a special recipe you prepare and would like to share with others? Please send to Recipe Exchange, attention Food section, Post-Bulletin, 18 First Ave. S.E., P.O. Box 6118, Rochester MN 55903-6118. You can FAX your recipe to 285-7772. You also mail e-mail recipes or requests to

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