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.
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
RHUBARB ICEBOX DESSERT
A light and fluffy marshmallow layer tops the tart rhubarb filling in this delicious make-ahead recipe. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish. Bake until lightly browned, about 10 minutes. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir until thickened and rhubarb is tender, 2-3 minutes. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate until partially set, about 1 hour., Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft set, about 2 minutes. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 247 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 43g carbohydrate (31g 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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