Cool Rhubarb Dessert Recipes

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30 BEST RHUBARB DESSERT RECIPE COLLECTION



30 Best Rhubarb Dessert Recipe Collection image

These luscious rhubarb desserts showcase the best qualities of the spring vegetable. From pie to bars to cake and ice cream, these treats will give you a new appreciation for rhubarb.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 30

Rhubarb Pie
Rhubarb Crumble Bars
Rhubarb Coffee Cake
Rhubarb Crisp
Rhubarb Ice Cream
Strawberry Rhubarb Tarts
Rhubarb Dump Cake
Rhubarb Muffins
Rhubarb Scones
Strawberry Rhubarb Shortcake
Strawberry Rhubarb Cheesecake
Chocolate Rhubarb Brownies
Skillet Rhubarb Cobbler
Lemon Rhubarb Cookies
Strawberry Rhubarb Bundt Cake
Rhubarb Crunch
Lemon Rhubarb Bars
Rhubarb Galette
Rhubarb Bread Pudding
Rhubarb Greek Yogurt Popsicles
Pistachio Rhubarb Trifle
Rhubarb Pudding Cake
Norwegian Rhubarb Pudding
Rhubarb Dutch Baby
Rhubarb Fool
Strawberry Rhubarb Lemonade
Rhubarb Grunt
Rhubarb Banana Muffins
Rhubarb Rolls
Rhubarb Panna Cotta

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a rhubarb treat in 30 minutes or less!

Nutrition Facts :

FAVORITE RHUBARB DESSERT



Favorite Rhubarb Dessert image

When my husband and I were first married, we lived in a house with a huge rhubarb patch. I experimented with many recipes and came up with this dessert. It has been a family favorite for many years now.

Provided by countrygirl

Categories     Rhubarb Pie

Time 45m

Yield 8

Number Of Ingredients 10

1 cup all-purpose flour
½ cup butter
5 tablespoons white sugar, divided
2 tablespoons cornstarch
2 tablespoons water
3 eggs, separated
4 cups chopped rhubarb
1 ½ cups white sugar, or more to taste
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix together flour, butter, and 2 tablespoons sugar in a medium-sized bowl. Pat crust into a 8-inch square pan, bringing up the sides.
  • Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely.
  • While crust is cooling, make a slurry of cornstarch and water in a small bowl. Set aside. Beat separated egg yolks in a small bowl. Pour yolks into a large saucepan; add rhubarb and 1 1/2 cups sugar, adjusting to tartness of rhubarb. Bring to a boil over medium heat, about 5 minutes. Add cornstarch slurry to boiling rhubarb as needed to thicken mixture. Pour into the cooled crust.
  • Beat egg whites, 3 tablespoons sugar, vanilla extract, and salt together in a separate bowl until stiff peaks form. Spread completely over rhubarb filling.
  • Bake in the preheated oven until top is golden brown, about 10 minutes.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 62 g, Cholesterol 91.9 mg, Fat 13.4 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 253.3 mg, Sugar 46.2 g

COOL RHUBARB DESSERT



Cool Rhubarb Dessert image

My Dad loves rhubarb desserts, so I can't wait to try out this recipe on him! Sounds like a lovely spring dessert. From taste of home. Chilling time is included in cooking time.

Provided by Courtly

Categories     Dessert

Time 5h40m

Yield 16 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
3/4 cup butter, melted
1/4 cup finely chopped walnuts
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped fresh rhubarb or 4 cups chopped frozen rhubarb
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 cup miniature marshmallow
1 1/2 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup flaked coconut, toasted

Steps:

  • In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13 x 9 x 2 inch 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 mixing 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 300, Fat 16.8, SaturatedFat 9.9, Cholesterol 46.5, Sodium 174.5, Carbohydrate 35.8, Fiber 1.1, Sugar 22, Protein 3

4-LAYERED RHUBARB DESSERT



4-Layered Rhubarb Dessert image

I cut this out of our local newspaper some years back. It takes a little while to put together but well worth it.

Provided by Catnip46

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 cup flour
1/2 cup nuts, chopped
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
6 cups rhubarb, cut up (fresh or frozen)
1 1/2 cups sugar
2 tablespoons minute tapioca
1/4 teaspoon nutmeg
1 cup Cool Whip (or whatever is left remaining from container used in second layer. Use a 12 or 13 oz container)
chopped nuts (optional)

Steps:

  • First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
  • For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
  • Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
  • In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.

Nutrition Facts : Calories 601.2, Fat 30.8, SaturatedFat 17.5, Cholesterol 61.7, Sodium 274.4, Carbohydrate 79.3, Fiber 2.9, Sugar 60.9, Protein 6

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