Diva's Grandma Z's Rhubarb Cake or any Fruit

Diva’s Memories of Recipes Grandma Z's Rhubarb Cake
Inspiration: We made this on the farm all the time.  You can use any fruit for a variety.  I even use it to make carrot cake.  The cinnamon & sugar on the top makes it require no icing.
Ingredients: 1~1/2 cup brown sugar 1/2 cup melted butter 1 egg 2 cups flour 1 tsp baking soda 1 tsp vanilla 2 cups chopped rhubarb 1 cup sour milk (if you don't have sour milk, add 1 TB vinegar to milk) 1/2 cup sugar 1~1/2 tsp cinnamon	Instructions: Cream brown sugar and butter slightly, add egg and vanilla and beat.  Sift together soda and flour and add to cream mixture. Stir in rhubarb and sour milk til creamy.  Put in a 9x13 greased baking dish and Bake @ 350 degrees F for 35-40 minutes.
Variation: refrigerate and can be topped with whipped cream or ice cream.

Diva's Stawberry Jam

Diva’s Memories of Recipes Momma's Strawberry Jam
Inspiration:  I have been canning my own goods for the past 30 years.  This jam is always a request for me to make.
Ingredients: 2 Qts, hulled & crushed Strawberries (10 cups whole) 2 TB lemon juice 6 cups sugar	Instructions: Put Strawberries in an 8qt stock pot.  Add lemon juice and sugar and bring to a slow boil; stirring occasionally until sugar dissolves.  Cook rapidly to the jell pint or until thick. Approx 25-30 minutes.  Stir frequently to prevent sticking.  Remove from heat and skim with a metal spoon to remove foam.  Quickly ladle into clean hot sterile jars, leaving 1/4 inch for headspace and seal. Process in boiling water bath for 10 minutes.
Variation: Yields 4 pints Sometimes I make half strawberries & half rhubarb

Diva's Custard Bar's with Rhubarb

Diva’s Memories of Recipes Custard Bar's with Rhubarb
Inspiration:Rhubarb and custard, how can you go wrong with that combination.
Ingredients: Crust; 1~1/2 cups flour 1/2 cup sugar 1/8 tsp salt 9 TB chilled butter, cut into small cubes cooking spray Filling: 1/3 cup flour 1~1/2 cups sugar 1~1/2 cups low fat milk 3 large eggs 5 cups rhubarb, cut into 1/2" pieces Topping: 1/2 cup sugar 8 oz cream cheese 1/2 tsp vanilla 1 cup cool whip	Instructions:  Pre~heat oven 350 degrees F.  Crust:  Combine 1~1/2 cups flour, 1/2 cups sugar, and salt into a bowl. Cut in butter to make a pastry consistency and put in 13 x 9 baking dish which has been sprayed with cooking spray.  Bake for 15 minutes til golden brown. Filling:  combine 1/3 cup flour and 1~1/2 cups sugar in large bowl.  add milk and eggs.  Whisk til blended.  Stir in rhubarb.  Pour over crust and bake an additional 40 minutes until set.  Cool to room temp and prepare topping.  place 1/2 sugar, cream cheese and vanilla in bowl.  Beat at medium speed until smooth.  Gently fold cool whip into mixture and spread over custard.
Variation:  Yields 36 servings 130 calories per serving, 21 g of carbs, 4.2 g fat if you use low fat cream cheese.  You can use half low fat and half 1/3 less fat cream cheese to achieve this fat content. You can also use other berries in this recipe for a substitute.