Luscious Rhubarb Sponge Dessert Recipes

30 BEST RHUBARB DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rhubarb treat in 30 minutes or less!

NIKKI'S BEST RHUBARB DESSERT EVER

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.

LUSCIOUS RHUBARB SPONGE DESSERT

Steps:

• Preheat oven to 375. Butter 11 x 7 x 2 baking dish.
• Place rhubarb slices in an even layer. Scatter the brown sugar and 2 tablespoons water overtop of rhubarb slices.
• Mix sugar into flour and baking powder mixture.
• Add butter and beat for about 3 minutes.
• Add eggs one at a time, beating after each addition.
• Alternate adding milk in 2 additions and fold in flour in 3 additions.
• Blend slightly after each addition and pour batter over the rhubarb slices. Smooth over the top.
• Bake about 40 minutes at 375 until the top is golden brown.
• Cool 30 minutes and serve with a nice dollop of whipping cream.

RHUBARB PUDDING DESSERT

Steps:

• In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.