Cool Rhubarb Dessert Recipes

NIKKI'S BEST RHUBARB DESSERT EVER

Nikki's Best Rhubarb Dessert Ever image

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

Ingredients

3 cups all-purpose flour
1 ½ cups brown sugar
1 cup butter, softened
4 eggs
¼ cup all-purpose flour
1 ½ cups white sugar
1 cup half-and-half
½ teaspoon salt
4 cups chopped rhubarb

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

STRAWBERRY-RHUBARB CREAM DESSERT

Strawberry-Rhubarb Cream Dessert image

A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party-not a crumb was left! -Sara Zignego, Hartford, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted
1/4 cup sugar
TOPPING:
1 cup packed brown sugar
3 tablespoons cornstarch
5 cups chopped fresh or frozen rhubarb
1 cup sliced fresh strawberries
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/4 cups heavy whipping cream, whipped, divided
Additional brown sugar, optional

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.

Nutrition Facts : Calories 577 calories, Fat 38g fat (20g saturated fat), Cholesterol 95mg cholesterol, Sodium 183mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.

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