Since it’s rhubarb season in Iowa, today’s recipes feature the leafy stalks.

Pork Chop Rhubarb Casserole

4 pork chops

3 c. rhubarb, cut up

1 Tbsp. cooking oil

1/2 c. brown sugar

1 tsp. cinnamon

2-1/2 to 3 c. bread crumbs

1/4 c. flour

Salt and pepper to taste

In skillet, brown pork chops in oil; add salt and pepper. Remove to platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup. Sprinkle remaining crumbs into 9- by 13-inch baking dish.

Combine rhubarb, sugar, flour and cinnamon. Spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil, sprinkle remaining crumbs. Bake 15 minutes longer.

Rhubarb Cake

1 c. rhubarb, diced fine

2/3 c. sugar

1 stick margarine, softened

1 egg

1 tsp. vanilla

1 c. sour cream

1 tsp. baking soda

2 c. flour

1/2 c. nuts, chopped fine

1 tsp. cinnamon

Mix all ingredients, pour into a greased 9- by 13-inch pan. Top with a mixture of 1 teaspoon sugar and 1 teaspoon cinnamon. Bake at 350 degrees for 35 minutes.

Two Cup Rhubarb Pie

2 c. rhubarb, cut into sm. pieces

1 c. sugar

4 Tbsp. flour

1 c. whipping cream

Mix all ingredients. Pour into an 8 inch pie crust. Bake at 425 degrees for 1/2 hour.