NIKKI'S BEST RHUBARB DESSERT EVER
If you are not a real big fan of rhubarb, you HAVE to try this!
Provided by Debbie
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.
- Bake in preheated oven until crust is lightly browned, about 15 minutes.
- Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
- Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
- Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 80.7 g, Cholesterol 110.1 mg, Fat 19.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 11.8 g, Sodium 247.5 mg, Sugar 52.4 g
RHUBARB CHERRY DESSERT WITH COOKIE CRUST
This is a spin-off of several rhubarb recipes I've tried recently, including one by Chef#537937... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.
Provided by Brooke the Cook in
Categories Bar Cookie
Time 1h11m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --
- For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).
- Press mixture to bottom on baking pan and bake for 11 minutes.
- While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.
- Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.
- Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.
Nutrition Facts : Calories 135.9, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 59.5, Carbohydrate 19.7, Fiber 1.3, Sugar 7.9, Protein 1.9
RHUBARB CUSTARD BARS
A shortbread crust with rhubarb and custard. Trust me, you won't be able to get enough of these.
Provided by starmaster25
Categories Desserts Cookies Bar Cookie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes.
- Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
- Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
- Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.
- Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 29.2 g, Cholesterol 54 mg, Fat 14.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 9.2 g, Sodium 78.6 mg, Sugar 20.4 g
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
GOOD OL' SUMMERTIME RHUBARB CUSTARD DESSERT WITH COOKIE CRUST
A delicious cookie crust, a sweet-tart creamy custard loaded with rhubarb, topped with an (optional) amazing meringue. Works with frozen or fresh rhubarb. RHUBARB GROWING HINTS: water freely while it is growing; fearlessly remove the flower buds (they look kind of like white broccoli) before they open--if you don't the plant puts more effort into flowering than in making thick juicy stalks--can't have that!; harvest stalks throughout summer, then discontinue plucking spears in early August; snap off or cut stems at the base (right above the ground); rhubarb leaves are a GREAT mulch around the rhubarb bed, to keep the weeds down.
Provided by Debber
Categories Dessert
Time 1h10m
Yield 1 13x9 pan, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350; butter a 13x9 pan.
- Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of).
- While that is cooking, cut up the rhubarb.
- In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb).
- When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean).
- While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
- At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
- Brown for five minutes; set the timer--it can burn very quickly!
- VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.
Nutrition Facts : Calories 468.8, Fat 18.3, SaturatedFat 10.8, Cholesterol 125.1, Sodium 277.2, Carbohydrate 71.3, Fiber 2.6, Sugar 48.1, Protein 7.1
RHUBARB COOKIES
If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 20 to 22 cookies
Number Of Ingredients 12
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
- Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
- Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
COOKIE CRUSTED RHUBARB BARS
Here is a great lightened rhubarb bar with a yummy cookie crust. It goes together quickly and doesn't last long at my house!
Provided by Brooke the Cook in
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease an 11x7 baking pan.
- Combine flours and powdered sugar; cut in butter until mixture resembles coase crumbs (mixture will seem powdery, but will come together while baking).
- Press mixture to bottom on baking pan and bake for 12 minutes.
- Meanwhile, gently combine sugars, flour, egg whites and vanilla. Stir in rhubarb.
- Pour mixture over warm crust and bake for 35-40 minutes until wooden pick comes out clean.
- Cool on wire rack, can be served warm.
- Store in refrigerator.
Nutrition Facts : Calories 101.6, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 40.2, Carbohydrate 16.7, Fiber 0.8, Sugar 9.1, Protein 2.1
RHUBARB & CUSTARD BLONDIES
Add custard powder to blondie mix for an extra fudgy texture. Pair with rhubarb for a classic flavour combination, or try swirling in some jam or compote
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 13
Steps:
- For the rhubarb & custard swirl, put the rhubarb and sugar in a wide pan with 2 tbsp water (omit the water if using canned rhubarb). Cook over a medium heat, stirring frequently for about 10 mins, until the rhubarb breaks down and turns jammy. Add a few drops of food colouring if you want a pink rhubarb swirl, but the flavour will still be great if you're using green-tinged rhubarb. Leave to cool.
- Heat the oven to 180C/160C fan/gas 4. Put the butter and both sugars into a pan and put over a low heat. Melt together until smooth and shiny, then remove from the heat, and leave to cool for 10 mins while you sieve the flour, custard powder and baking powder in a bowl. Butter a 20 x 30cm baking tin and line with baking parchment.
- Beat the eggs into the cooled sugar and butter mixture, then fold in the dry ingredients until you have a smooth batter. Stir in 150g of the chocolate chips and the vanilla. Pour into the brownie tin, then use a teaspoon to swirl rhubarb compote on top of the batter. Add dollops of the custard, then swirl a skewer or cocktail stick through the compote to create a marbled pattern.
- Bake for 35-40 mins until set and the edges are coming away from the sides of the tin, then leave in the tin to cool. Melt the remaining 100g chocolate in short blasts in the microwave or in a bowl set over a pan of simmering water. Use a spoon to drizzle the chocolate over the blondie in a zig-zag pattern. Cut into squares to serve. Will keep for three days in an airtight container, or freeze the squares individually.
Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
RHUBARB CUSTARD DESSERT
Make and share this Rhubarb Custard Dessert recipe from Food.com.
Provided by MMers
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350F degrees.
- In small bowl, combine all crust ingredients.
- Mix until crumbly.
- Press onto bottom of a 13 by 9 inch baking dish.
- Bake for 15 minutes.
- Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
- Beat at medium speed until smooth, about 2 minutes.
- With spoon, stir in rhubarb.
- Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
- Remove from oven and increase temperature to 400F degrees.
- In large bowl, beat egg whites until soft peaks form, about 2 minutes.
- Add salt and vanilla.
- Continue beating while gradually adding sugar.
- Beat until stiff peaks form.
- Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
- Continue baking for 6-8 minutes or until meringue is golden brown.
- Cool completely; store refrigerated.
Nutrition Facts : Calories 451.9, Fat 17.4, SaturatedFat 10.2, Cholesterol 141.9, Sodium 192.5, Carbohydrate 69.1, Fiber 1.6, Sugar 48.7, Protein 6.4
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