Rhubarb Cream Cheese Recipes

RHUBARB CREAM CHEESE BARS

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!

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
• Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

RHUBARB CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Mix cream cheese and sugar for filling together in a bowl; set aside.
• Combine sugar and cinnamon for topping in another bowl; cut in butter until crumbly. Set aside.
• Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl; add dry ingredients and mix until blended. Stir in rhubarb.
• Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.

RHUBARB CHEESECAKE DREAM BARS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
• In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
• Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
• Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
• Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
• In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

RHUBARB CREAM CHEESE BARS

Steps:

• Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
• Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
• Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
• Mix glaze ingredients and spread over bars as soon as they come out of the oven.

CREAM CHEESE RHUBARB BARS

Steps:

• Preheat oven to 350°F.
• Combine butter, flour, oats and brown sugar until crumbly.
• Press 1/2 the mixture into bottom of 9x13 baking pan.
• Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Stir in rhubarb.
• Pour over prepared crust.
• Sprinkle with remaining reserved topping.
• Bake for 40-45 minutes. Cool and refrigerate.
• Serve cool.

RHUBARB CREAM CHEESE

Steps:

• In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon. Bring to a boil over high heat, stirring until the sugar melts. Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup. Let cool. In the bowl of a food processor, combine the flour and 3/4 cup of the sugar. Add the butter and pulse until the mixture resembles coarse crumbs. Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon. Set aside. Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor. Pulse until a soft, sticky dough is formed. With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan. Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg. Pulse until well blended. Spread the cream cheese mixture over the dough in the cake pan. Top with the rhubarb mixture. Sprinkle the walnut mixture evenly over the top. Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean Place the pan on a wire rack and let cool for 15 minutes. Remove from the pan. Serve warm, cut into wedges and refrigerate any leftovers.

RHUBARB CREAM CHEESE COFFEE CAKE

Steps:

• In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon.
• Bring to a boil over high heat, stirring until the sugar melts.
• Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup.
• Let cool.
• In the bowl of a food processor, combine the flour and 3/4 cup of the sugar.
• Add the butter and pulse until the mixture resembles coarse crumbs.
• Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon.
• Set aside.
• Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor.
• Pulse until a soft, sticky dough is formed.
• With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan.
• Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg.
• Pulse until well blended.
• Spread the cream cheese mixture over the dough in the cake pan.
• Top with the rhubarb mixture.
• Sprinkle the walnut mixture evenly over the top.
• Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean.
• Place the pan on a wire rack and let cool for 15 minutes.
• Remove from the pan.
• Serve warm, cut into wedges and refrigerate any leftovers.

RHUBARB CHEESECAKE SQUARES

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.

CREAM CHEESE RHUBARB PIE

Steps:

• In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes. , Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.