LAYERED RHUBARB CRISP
Rhubarb and layers of spiced, crumb topping make this delightful dessert perfect for spring. "Serve it warm with a scoop of vanilla ice cream," advises Rosie Spieth of Albion, Indiana.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the rhubarb and sugar. In another bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg; cut in butter until crumbly., In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 minutes or until rhubarb is tender.
Nutrition Facts : Calories 489 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 136mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 4g fiber), Protein 4g protein.
RHUBARB DESSERT
This is a very easy dessert, and one of our favorite rhubarb recipes. It's kind of a strawberry rhubarb crisp!
Provided by Sonnie Otto
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Layer ingredients in the order given in a 9x13" pan. Bake at 350 degrees for 1 hour.
JUNE'S LAYERED RHUBARB BARS
Delicious layers of rhubarb, Cool Whip® with marshmallows and vanilla pudding, on top of a graham cracker crust.
Provided by Lina Latvala
Categories Desserts Cookies Bar Cookie Recipes
Time 3h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle 3/4 of the crushed graham crackers in the bottom of a 9x13-inch pan; reserve the other 1/4 for topping. Add melted butter over top and press into the pan.
- Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
- Mix rhubarb, sugar, cornstarch, and water together in a pot. Cook over medium heat until thick, 5 to 7 minutes. Add red food coloring. Put mixture on top of cooled crust.
- Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.
- Mix vanilla pudding with milk in a bowl. Put on top of marshmallow layer. Sprinkle with reserved 1/4 graham crackers. Cool in the refrigerator for about 3 hours.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 28.8 g, Cholesterol 16.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 5.5 g, Sodium 112.4 mg, Sugar 21.5 g
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
EASY RHUBARB TRIFLE
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
- Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
- Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
- Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
- Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
- Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.
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LAYERED RHUBARB PUDDING DESSERT - HOUSE OF NASH EATS
From houseofnasheats.com
4.8/5 (5)Total Time 2 hrs 35 minsCategory DessertCalories 208 per serving
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix with a fork until combined, then set aside 1/4 cup of the crumb mixture for later.
- Press the remaining crumb mixture into a 9x13-inch baking dish. Bake for 8-10 minutes until set.
- In a large saucepan, combine the rhubarb, sugar, and cornstarch and toss to combine. Add the water, then cook, stirring frequently over medium heat, until the rhubarb softens and the filling thickens, about 5-7 minutes. Remove from heat and stir in the package of strawberry jello.
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