RHUBARB CREAM CHEESE BARS
These Rhubarb Cream Cheese Bars are easy to make and so delicious. The perfect combination of sweet and tart, this rhubarb dessert is great for sharing!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350° F.
- In a medium bowl, combine flour, oats, sugar, and salt. With a rigid pastry blender, cut in the butter until well incorporated and pea-sized crumbles are formed.
- Firmly press half the mixture into an ungreased 9'' x 9'' pan. Set aside remaining mixture.
- In the bowl of a stand mixer, combine cream cheese, sugar, and egg until very smooth, about 1 minute. Add vanilla, cinnamon, and nutmeg, and blend just to combine. Fold in rhubarb. Spread filling over crust. Sprinkle remaining crust crumbles over the top of the filling. Bake for 40 minutes.
- Store in refrigerator. Serve with a scoop of vanilla ice cream, or freshly whipped and sweetened cream with a light touch of vanilla, cinnamon, and nutmeg. Awesome!
Nutrition Facts : Calories 218 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
RHUBARB CREAM CHEESE TORTE
My family loves this 3-layered dessert! With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist. I look forward every Summer to make this dessert. Note: Prep time is 2 hours & 55 minutes, which includes cooling and chilling.
Provided by Cindi M Bauer
Categories Dessert
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
- At this point, preheat the oven to 350ºF.
- To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
- After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
- To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
- Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
- Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
- Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).
Nutrition Facts : Calories 321.5, Fat 17.1, SaturatedFat 9.6, Cholesterol 74.7, Sodium 234.4, Carbohydrate 39.8, Fiber 1.3, Sugar 32.5, Protein 4
OLD-FASHIONED RHUBARB TORTE
Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this torte to someone who's never had it before, I wind up writing out the recipe for them - and it's my pleasure to share it!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-in. baking dish. Bake at 375° for 10 minutes. , Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream.
Nutrition Facts : Calories 349 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB CREAM CHEESE TORTE
My family loves this 3-layered dessert! With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist. I look forward every Summer to make this dessert. Note: Prep time is 2 hours & 55 minutes, which includes...
Provided by Cindi M Bauer
Categories Other Desserts
Time 3h15m
Number Of Ingredients 15
Steps:
- 1. To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
- 2. At this point, preheat the oven to 350ºF.
- 3. To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
- 4. After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.)
- 5. To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
- 6. Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
- 7. Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
- 8. Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.)
MOM'S RHUBARB CUSTARD TORTE
My mother made this often while I was growing up. She's been gone for 13 years, but I still make this at least once a year to rave reviews. No one has ever had anything like this but anyone who likes rhubarb loves it. It makes a lot, but when my husband takes this to work, I only get the empty pan back! Prep time is based on having to cut your rhubarb. If already cut, reduce to 30 minutes.
Provided by Sherri Staton Volkert
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 7h45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
- Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
- Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 31.7 g, Cholesterol 95.5 mg, Fat 10.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 94.5 mg, Sugar 15.7 g
RHUBARB CHEESECAKE DESSERT
After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 12g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB TORTE
Pull out the Rhubarb for this wonderful torte. This a dessert I always make in the summer or in winter with frozen Rhubarb.I have handed out the recipe many times and am proud to do so. I hope you enjoy this as much as we do.
Provided by Dotty2
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- prepare crust,reserving 2 tablespoons(to sprinkle on top) and pat into a 9x9" pan,chill.
- Combine sugar and cornstarch .
- stir in Rhubarb and water.
- cook and stir until thickened. reduce heat and continue to cook for 2-3 minutes.
- spread onto crust,cool.
- WHIP Whipping cream and fold in marshmellows.
- pour over Rhubarb.
- Prepare pudding and pour over marshmellow mixture.
- Top with reserved crust curmbs.
- ENJOY!
- Note Standing time is cooking time, which is approximate.
Nutrition Facts : Calories 267.3, Fat 12, SaturatedFat 7.2, Cholesterol 37.4, Sodium 186.2, Carbohydrate 40, Fiber 0.9, Sugar 31.6, Protein 1.4
RHUBARB TORTE
This delicious slice was served at a school reunion several years ago. The recipe was shared and has become a family favorite. A must for rhubarb lovers!
Provided by Gerry
Categories Dessert
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 13
Steps:
- BOTTOM LAYER.
- Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
- bake for 10 minutes at 350 degrees.
- MIDDLE LAYER.
- In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
- TOPPING.
- Beat egg whites stiff,add salt, add sugar gradually beating between additions.
- Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
- NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.
FRESH RHUBARB TORTE
I got this recipe several years ago from a cousin. It's wonderful served warm with ice cream.
Provided by Valarie Swalve
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
- Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.)
- Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust.
- Bake in the oven until set, 40 to 45 minutes. Serve warm.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 50.2 g, Cholesterol 108.1 mg, Fat 13.6 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 8.1 g, Sodium 90.8 mg, Sugar 35.3 g
GRANDMA'S RHUBARB TORTE
I used to love going to Grandma's to eat her freshly baked rhubarb torte. Now that I have the recipe, I can make it any time!
Provided by pie223
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h45m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.
- Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
- In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
- Bake pie in oven until filling is set, about 1 hour.
- For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.
- Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 53.5 g, Cholesterol 103.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 114.1 mg, Sugar 40.1 g
RHUBARB CHEESECAKE SQUARES
It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.
Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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OLD FASHIONED RHUBARB TORTE - BLUE BOWL
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5/5 (4)Category DessertCuisine DessertEstimated Reading Time 4 mins
- Make crust: Cream softened butter in a medium mixing bowl. Add remaining crust ingredients and mix until well combined. Mixture may be a bit crumbly, but that's ok - it's a shortbread. Press it evenly into the prepared pan and bake for 20 minutes. Leave the oven on - you'll need it in a bit for the meringue.
- Make Filling: Combine all ingredients in a medium saucepan and cook over low heat, stirring constantly, for 20-22 minutes, until sauce is thickened and rhubarb pieces are tender. Pour this over the prepared crust.
- Make the Topping: Make sure your bowl and beaters are completely clean and dry before beginning, or the meringue won't turn out. Beat egg whites until they are starting to stiffen. Stop mixing, and add sugar and cream of tartar. Continue beating until stiff peaks form when you lift the mixer (not while it's running) straight out of the bowl and stiff peaks form and hold their shape. Spread this over the rhubarb filling, and bake for 25-30 minutes, until lightly browned.
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