RHUBARB CHEESECAKE SQUARES
It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.
Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB MERINGUE SQUARES
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
- In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
- Bake crust for 15 minutes, or until firm.
- In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust.
- In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
- Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.
Nutrition Facts : Calories 193 calories, Carbohydrate 35.1 g, Cholesterol 25.7 mg, Fat 4.9 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 127 mg, Sugar 21.9 g
RHUBARB CREAM SQUARES
These are one of my favorite ways to eat rhubarb. The custard balances out the tartness of the rhubarb. Even better with a dollop of whipped cream. My grandmother was a great baker and this recipe comes from her.
Provided by Chef Fancy Nancy
Categories Dessert
Time 1h10m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
- Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.
Nutrition Facts : Calories 497.7, Fat 22.5, SaturatedFat 11.4, Cholesterol 135.6, Sodium 230.9, Carbohydrate 68.6, Fiber 2.1, Sugar 46.8, Protein 7.9
SOUR CREAM RHUBARB SQUARES
Make and share this Sour Cream Rhubarb Squares recipe from Food.com.
Provided by Leslie in Texas
Categories Dessert
Time 1h15m
Yield 12 squares
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 13X9X2 inch pan.
- Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
- In a separate bowl, cream together brown sugar, shortening and egg.
- Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
- Pour mixture into pan and sprinkle with topping.
- Bake for 45 to 50 minutes.
- Cut into squares and serve warm or cool.
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.
FIVE-INGREDIENT RHUBARB SQUARES
Rhubarb in your garden? Turn it and four other ingredients into a delicious warm-from-the-oven dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
- In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
- Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 0 g
RHUBARB-RASPBERRY CHEESECAKE SQUARES
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Yield Makes 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
- Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
- Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
- Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
- Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
- Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
- Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
- Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.
RHUBARB CREAM CHEESE BARS RECIPE - (3.8/5)
Provided by á-25051
Number Of Ingredients 15
Steps:
- Combine crust ingredients spread into a 9x13-inch pan and bake at 375°F for 10 minutes. Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes at 375°F. Mix together cream cheese and sugar. Beat eggs in one at a time pour mixture over rhubarb and bake 25 minutes 375°F. Mix glaze ingredients together and spread over bars as soon as they come out of the oven.
SOUR CREAM RHUBARB SQUARES
Perfect to serve for dessert or with coffee
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Lunch, Snack, Treat
Time 1h20m
Yield Makes 15 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
- Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
- Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
- Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.
Nutrition Facts : Calories 277 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium
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