Rhubarb Cream Delight Recipes

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.

ARDELLE'S RHUBARB DELIGHTNG

Steps:

• Preheat oven to 350 degrees. In a 9x9 square pan, lightly spray with non-stick baking spray. Set aside. In a mixing bowl, combine the crust ingredients (flour, sugar, pecans and butter) with a fork. Mix until crumbly. Press the mixture into the bottom of the 9x9 pan, and bake for 20 minutes.
• In a sauce pan, add the rhubarb, sugar, flour and nutmeg. Whisk together the cream and egg yolks (reserving the egg whites in a separate bowl for the meringue), and pour into the sauce pan with the other filling ingredients. Stir to combine, and heat on medium low stirring continually. The custard will come to a low simmer and will thicken and the rhubarb will be firm but tender. (You'll cook for about 12-14 minutes.) With a small spoon, carefully taste a small amount of rhubarb mixture - it will no longer be crunchy and the custard will be thick.) Pour the custard over the baked crust.
• With a hand or stand mixer, add the egg whites to a dry, clean mixing bowl. Begin to beat on medium high until frothy. Add the cream of tartar and continue to beat until you have soft peaks. (Soft peaks = a frothy mixture that will slightly hold its form). While still on medium high speed, gradually add the sugar a spoonful at a time. The peaks will begin to stiffen, and become much more firm. (You'll mix for 3-5 minutes to obtain stiff peaks.) You'll know its done when you remove the beater and the stiff peaks stand on its own. Spread the meringue over the custard, and add some decorative waves to the meringue if you prefer. I don't do little peaks/tips as they tend to burn before the rest of the meringue browns. Bake for 10 minutes or until meringue is golden brown. Remove from oven and let cool. Refrigerate for at least 2 hours to let the custard set up and firm before serving. (The meringue may shrink slightly and pull away from the edges of the pan.) Enjoy!
• Note: when doubling the recipe, utilize a 9x13 pan.