Junes Layered Rhubarb Bars Recipes
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
JULIE'S RHUBARB BARS OR CRISP
A recipe I got from a co worker. Scrumptious. She substituted butter for shortening in the recipe and it was divine.
Provided by tuttifrutti1
Categories Dessert
Time 50m
Yield 1 9x13 pan
Number Of Ingredients 11
Steps:
- Mix rhubarb , sugar, water, vanilla .
- Add cornstarch which has been dissolved in water.
- Cook until thick.
- Mix together ostmeal and all other ingredients until crumbly.
- Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
- Pour in rhubarb mixture and sprinkle remaining crumbs over top.
- Bake at 375 degrees for 30-35 minutes.
- Cooland cut into small bars.
- NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.
Nutrition Facts : Calories 5484.7, Fat 253.7, SaturatedFat 56.7, Sodium 724.3, Carbohydrate 780.9, Fiber 28, Sugar 520.6, Protein 47.9
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 Bar Cookies
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
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB DREAM BARS
Dreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts and coconut for delicious results. -Marion Tomlinson, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1 cup flour and the confectioners' sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned., In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 34mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
RHUBARB CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
- Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
- Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
- Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
JUNE'S RHUBARB PIE
This is my MIL's recipe for rhubarb pie - I just got this recipe today, after putting out the call to my husband's siblings for it. You see, I'd made rhubarb pie from 'Zaar for DH, and well, it just wasn't the same as his Mom's! So I eagerly looked over the recipe today, and it is slightly different than the one I'd found and made here. I really don't think it's SO different... but my husband thinks so. So, I'm putting it up here for safekeeping, and to share the story with a whole bunch of you who probably understand the profound effect of MIL recipes! I'm sure my MIL is smiling down on us right now, with that evil grin she always had... I AM leaving out the typos that I'm not so sure weren't intentional on the part of my BIL (bake at 450 for 15 minutes, then bake at 350 for 4-5 minutes!)
Provided by Katzen
Categories Pie
Time 1h
Yield 1 Pie, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Make pastry and chill until ready to use.
- Line a 9" pie plate with pastry, leaving a 1/2" overhanging edge.
- Brush pastry with 2 tbsp melted butter or margarine, and chill.
- Mix flour and sugar together; measure out 1/4 cup of mixture, and sprinkle over chilled pastry.
- Place rhubarb in a large baggie with flour/sugar mixture and shake well. Fill pie plate with coated rhubarb, being careful to sprinkle extra flour/sugar mixture evenly on top and dot with remaining 2 tbsp butter.
- Adjust top crust, fold lower layer over top edge, and crimp.
- Slit top crust, brush with milk, and sprinkle with sugar.
- Bake 15 minutes @ 450, and then 40-45 minutes @ 350.
Nutrition Facts : Calories 467.3, Fat 21.5, SaturatedFat 7.6, Cholesterol 15.3, Sodium 287.4, Carbohydrate 66.1, Fiber 2, Sugar 38.2, Protein 4.1
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