Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Rhubarb Bar ~ Flash Back Friday



The last time I posted this Rhubarb Bar in 2010 these little girls were not even born.  Now they are well on their way to making it on their own.  This recipe is also in our first cookbook Mennonite Girls Can Cook available here and also on Amazon.    This is our family spring favorite recipe.



Crust
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup shortening  (or use all butter)
  • 2 egg yolks
  • milk to make 2/3 cup
Filling
  • 7 cups finely chopped rhubarb
  • 1 3/4 cup sugar
  • 1/2 cup minute tapioca
  • 2 egg whites
Icing
  • 1 cup icing sugar
  • 3 tablespoons warm water
Method
  1. In a large bowl, combine the flour and salt, cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too. Pulse, don't run at full speed.
  2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
  3. Slowly add to the flour mixture and pulse with the food processor until it begins to come together or mix in with your fork.
  4. Turn the pastry onto the counter and knead it into a ball, just until it comes together.
  5. Wrap in a plastic wrap, shaping it into a flat rectangular disk.
  6. Refrigerate.
  7. Chop rhubarb into about 1/2 inch square pieces.
  8. Add the sugar and tapioca and set aside.
  9. Take the dough from the refrigerator and divide in half.
  10. Roll each piece out thin enough for a 10 X 15" pan or use the same amount of dough for a 9 X 13" pan plus a 5 X 7" pan.
  11. This dough is rolled very thin. Use a bench scraper to carefully lift the dough.
  12. Don't be afraid to add a bit of flour if you need to.
  13. Once you have the rhubarb covering the first piece of dough, cover with the second piece of dough.. . and crimp the edges together.
  14. Whip the egg whites until they just begin to stiffen.
  15. Use your hands to spread the egg whites over the pastry.
  16. Bake at 400 degrees for 35 - 40 minutes. . or until golden brown.
  17. While the bar is still warm, combine icing ingredients and drizzle over top.

Carrot Potato Bake



























In this dish, carrots and potatoes are married together in perfect harmony under a crunchy crust.
Perfect served with Mushroom Stuffed Meatloaf or Salisbury Steak
  • 6-8 potatoes 
  • 1 1/2 cups peeled and shredded carrots
  • 1/2 cup finely chopped onion
  • 2 cups whipping cream
  • 1 - 2 teaspoons salt
  • dash pepper
  • 1 Tbsp. melted butter or margarine
  • 1 cup soft bread crumbs
  • 1/2 tsp. Seasoned salt 
  • 2 Tbsp. chopped fresh parsley
  1.      Heat oven to 350°.  Lightly grease a 9 x 13 inch baking dish.  
  2.      Peel and shred into cold water, enough potatoes to make 6 cups. Drain thoroughly and pat dry with paper towel.
  3.      In large bowl, combine potatoes, carrots, onions, cream, salt and pepper.  
  4.      Spoon into prepared dish.  
  5.      Melt butter; stir in bread crumbs, seasoned salt and parsley. 
  6.      Sprinkle over potato mixture.  
  7.      Bake at 350° F for 50-60 minutes or until vegetables are tender