Rhubarb and persimmon aren't the most common produce, but they're well worth seeking if you think you'd like to try the two recipes in today's column.

Joseph T. Hoskins of Rock Hall wrote: "I'd like to find a recipe for an old-fashioned rhubarb cobbler," and Audrey M. White of Reisterstown requested a custard-type rhubarb dish.

Most responses were similar. Tester Laura Reiley chose one from Eleanor Harvey of Delmont, Pa., who called her dish a rhubarb crunch.

Janet Leih of Canton, S.D., requested a recipe for persimmon pudding. She wrote that she had a recipe for one "some 25 years ago but lost it. It is not a steamed pudding but a cornstarch-like pudding that is delicious."

Her answer came from Tracy Will of Lothian, whose recipe came from "The Joy of Cooking."

Rhubarb Crunch

Makes 8-9 servings

1 3/4 cups sugar, divided use

2 tablespoons plus 1 cup flour, divided use

4 cups diced rhubarb

2 tablespoons butter

1 teaspoon baking powder

1/4 teaspoon salt

2 eggs, beaten

Mix 1 cup sugar and 2 tablespoons flour together. Toss mixture with the rhubarb. Put rhubarb in a greased 8-inch by 8-inch baking dish and dot with butter bits. Sift together remaining sugar and flour, baking powder and salt. Add eggs and blend. The mixture will be crumbly. Sprinkle over rhubarb mixture. Bake for 40 minutes in a preheated 350-degree oven.

Tester Reiley's comments: "The rhubarb mixture is juicy and pink, bubbling up over the crunchy, sweet crust. The dessert is best served warm, and is delicious with whipped cream or vanilla ice cream. A good variation might be to mix 3 cups of rhubarb with a cup of sliced strawberries."

Persimmon Pudding

Serves 8

1 quart native persimmons

3 eggs

1 1/4 cups sugar

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) melted butter

2 1/2 cups whole milk

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon freshly grated nutmeg

1 cup raisins, optional

Put persimmons through a colander. There should be about 2 cupfuls of pulp. Beat in eggs and remaining ingredients. Bake the pudding in a greased 9-by-9-inch baking dish in a 325-degree oven until it is firm, about 1 hour.

Tester Reiley's comments: "There were no responses for a non-steamed, cornstarch-type persimmon pudding, and this one is not very pudding-like. It is a bit like a moist quick bread.

"The flavors of persimmon, ginger and nutmeg come through, and the texture has interest because of the raisins.

"The pudding is very nice served warm with a dollop of whipped cream."

Recipe requests

* Dana T. Sweeney of Baltimore had a recipe for a "low-fat, low-calorie kugel made with pineapple and, I believe, sour cream and cottage cheese. I made it a few times and it was one of the most delicious meals I ever tasted. Then I lost the recipe. I cannot stop thinking about it and would very much like to have it again."

* Anne Bobak of North Huntingdon, Pa., writes, "Please, a recipe for a baked salmon loaf using canned salmon. I've never seen it in cookbooks."

* Mary A. Zerhusen of Millersville lost her favorite recipe for baked beans. "It was called Sandy's baked beans and was in a magazine, either a McCall's or maybe a Redbook, in the '60s."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pub Date: 03/17/99