Creamy Rhubarb Dessert Recipes
EASY RHUBARB DESSERT
I start with a boxed cake mix and add fresh rhubarb, sugar and cream to create this fast-to-fix favorite in a jiffy.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Prepare cake batter according to package directions. Pour batter into a greased 13x9-in. baking dish. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. , Bake at 350° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Serve warm or cooled.
Nutrition Facts :
RHUBARB PUDDING DESSERT
Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 268 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
COOL RHUBARB DESSERT
When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection! -Maxine Smith, Owanka, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill. , In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.
Nutrition Facts : Calories 299 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 167mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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