Creamy Rhubarb Dessert Recipes

30 BEST RHUBARB DESSERT RECIPE COLLECTION

Steps:

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

RHUBARB ICE CREAM

Steps:

• Gather the ingredients.
• In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
• Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
• Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
• Freeze, following ice cream freezer directions.
• Serve and enjoy!

RHUBARB CREAM DELIGHT DESSERT

Steps:

• For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-in. pie plate; set aside. , For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375° for 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350° for 25-30 minutes or until almost set. Remove to a wire rack. Combine topping ingredients; spread over hot cream layer. Cool completely. Chill.

CREAMY RHUBARB DESSERT

Steps:

• In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Add rhubarb; cook and stir until tender, about 10 minutes. Cool. , Meanwhile, for crust, combine the flour, sugar and nuts in a large bowl. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool on a wire rack. , Pour cooled filling over crust. In a bowl, beat cream until stiff peaks form; fold in marshmallows. Spread over filling. In a bowl, whisk pudding mix and milk for 2 minutes; let stand for 5 minutes or until soft-set. Spread over marshmallow topping. If desired, sprinkle with nuts. Cover and chill for several hours.

NIKKI'S BEST RHUBARB DESSERT EVER

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.

EASY RHUBARB DESSERT

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.

RHUBARB CREAM DELIGHT DESSERT

Steps:

• Make crust: Mix flour, sugar and butter; pat into 10" pie plate and set aside.
• Make rhubarb layer: Combine rhubarb, sugar and flour.
• Toss lightly and pour into crust.
• Bake at 375 degrees for 15 minutes.
• Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy.
• Beat in eggs, one at a time, then pour over hot rhubarb layer.
• Bake at 350 degrees for about 30 minutes or until almost set.
• Combine topping ingredients and spread over hot layers.
• Chill.

4-LAYERED RHUBARB DESSERT

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.

FAVORITE RHUBARB DESSERT

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.

COOL RHUBARB DESSERT

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.

CREAMY RHUBARB CHEESECAKE DESSERT

Steps:

• In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
• Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
• Bake at 350 degrees for 15 minutes.
• Combine the rhubarb, sugar and flour; spoon over the crust.
• Bake for 15 minutes.
• Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Pour over hot rhubarb layer.
• Bake for 30 minutes.
• Combine sour cream, sugar and vanilla; spread over hot cheesecake.
• Cool on wire rack for 1 hour.
• Refrigerate overnight.
• Sprinkle with additional pecans if desired.

RHUBARB CREAM DESSERT

Steps:

• In a large sauce pan, combine rhubarb and water; bring to a boil. Cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Remove from heat.
• Stir in gelatin (either strawberry or raspberry) and sugar until dissolved.
• Add frozen strawberries (or raspberries) and ice cream; alow to thaw, stirring occasionally.
• Pour into indivitual servind dishes. Refrigerate several hours or until firm.
• Serve with a garnish of whipped cream on top.