Best Rhubarb Cream Dessert Recipes

STRAWBERRY-RHUBARB CREAM DESSERT

Steps:

• In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.

RHUBARB CREAM DELIGHT DESSERT

Steps:

• For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-in. pie plate; set aside. , For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375° for 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350° for 25-30 minutes or until almost set. Remove to a wire rack. Combine topping ingredients; spread over hot cream layer. Cool completely. Chill.

STRAWBERRY-RHUBARB CREAM DESSERT

Steps:

• In a small bowl, combine the flour, pecans, butter, and sugar.
• Press into a greased 13"x9"x2" baking dish.
• Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
• Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries.
• Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
• Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
• Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
• Refrigerate for 3-4 hours before serving.

RHUBARB CREAM DELIGHT DESSERT

Steps:

• Make crust: Mix flour, sugar and butter; pat into 10" pie plate and set aside.
• Make rhubarb layer: Combine rhubarb, sugar and flour.
• Toss lightly and pour into crust.
• Bake at 375 degrees for 15 minutes.
• Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy.
• Beat in eggs, one at a time, then pour over hot rhubarb layer.
• Bake at 350 degrees for about 30 minutes or until almost set.
• Combine topping ingredients and spread over hot layers.
• Chill.

STRAWBERRY-RHUBARB CREAM DESSERT

Steps:

• In small bowl, combine the flour, pecans, butter and sugar.
• Press into a greased 13-inch by 9-inch by 2-inch baking dish.
• Bake at 350 degrees for 18-20 minutes or until golden brown.
• Cool on a wire rack.
• In large saucepan, combine brown sugar and cornstarch.
• Stir in rhubarb until combined.
• Bring to a boil over medium heat, stirring often.
• Reduce heat; cook and stir for 4-5 minutes or until thick.
• Remove from heat; cool.
• Stir in strawberries.
• In small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
• Fold in 1 cup whipped cream.
• Spread over crust; top with rhubarb mixture.
• Spread with remaining whipped cream.
• Refrigerate for 3-4 hours before serving.
• Garnish with additional brown sugar if desired.

RHUBARB CREAM DELIGHT DESSERT

Steps:

• For crust, mix flour, sugar and butter; pat into 10-in. pie plate. Set aside. For rhubarb layer, combine rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 degrees F for about 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350 degrees F for about 30 minutes or until almost set. Combine topping ingredients; spread over hot layers. Chill.

RHUBARB CREAM DESSERT

Steps:

• In a large sauce pan, combine rhubarb and water; bring to a boil. Cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Remove from heat.
• Stir in gelatin (either strawberry or raspberry) and sugar until dissolved.
• Add frozen strawberries (or raspberries) and ice cream; alow to thaw, stirring occasionally.
• Pour into indivitual servind dishes. Refrigerate several hours or until firm.
• Serve with a garnish of whipped cream on top.