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
FROZEN RHUBARB DESSERT
This delicious dessert is perfect to make ahead and freeze for a large gathering on Mother's Day or the long Victoria Day Weekend. The texture of the filling is similar to semifreddo, which is Italian for half-frozen, and contrasts nicely with the crunchy crust. Prepare the crust and rhubarb mixture ahead of time for quick assembly later.
Provided by Chef mariajane
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, bring rhubarb and brown sugar to a boil over medium-high heat, stirring. Reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10-15 minutes.
- Meanwhile, grate rind of orange, and squeeze orange to yield 1/4 cup juice.
- Mix together juice, rind and cornstarch until smooth; stir into rhubarb sauce and increase heat to high and boil for 1-2 minutes or until thickened slightly.
- Transfer to a bowl and let cool to room temperature or chill in refrigerator for about 30 minutes.
- METHOD FOR CRUST AND TOPPING:.
- Meanwhile, in a food processor, pulse together flour, wallnuts, sugar and cinnamon until crumbly.
- Add butter and pulse until combined; press 1 1/2 cups of the crumbs over bottom of 9-inch springform pan.
- Bake crust and crumbs in a 350F oven for 7 minutes or until crumbs are golden brown; remove crumbs.
- Bake crust for 8 minutes longer or until golden brown. Remove to rack and let cool to room temperature, 25-30 minutes.
- In a large bowl, beat egg whites on high speed until soft peaks form; gradually beat in sugar, a spoonful at a time, beating until stiff peaks form. Stir in rhubarb.
- Stir in food coloring by drops to desired color. Pour over crust; sprinkle with reserved crumbs. Freeze for 8 hours or over night. (If frozen solid, remove from freezer a few minutes before serving). Run a knife dipped in hot water around the edge and remove springform ring; cut into serving pieces and garnish with mint if desired.
Nutrition Facts : Calories 246.3, Fat 8.6, SaturatedFat 3.6, Cholesterol 13.5, Sodium 47.5, Carbohydrate 42.5, Fiber 2.6, Sugar 32, Protein 2.6
RHUBARB DESSERT
This is a quick simple dessert that's easy to throw together! We really like this with some vanilla ice cream, YUM! I've used frozen rhubarb with this as well, be sure it it thawed and drained before using. I've also halved this in an 8x8 pan with good success as well. I usually use twice the amount of rhubarb it asks for in the recipe.
Provided by MinnMomof2
Categories Dessert
Time 55m
Yield 1 pan, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Put 4 cups of rhubarb on the bottom of a 9x13 inch pan.
- Sprinkle with 1 cup of sugar.
- Sprinkle 1 box of strawberry Jello on top.
- Sprinkle DRY cake mix on top of jello.
- Pour water on top of all of the dry ingredients.
- Pour melted butter over the top of everything.
- Bake at 350 degrees for approximately 45-60 minutes until golden brown.
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