Simple Baked Rhubarb Recipes

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EASY BAKED RHUBARB DESSERT



Easy Baked Rhubarb Dessert image

This is a very tasty and attractive dessert. It's great served warm with ice cream.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16-20 servings.

Number Of Ingredients 7

4 cups sliced fresh or frozen rhubarb
1 package (3 ounces) raspberry gelatin
1/3 cup sugar
1 package yellow or white cake mix (regular size)
1 cup water
1/3 cup butter, melted
Ice cream, optional

Steps:

  • Place rhubarb in a greased 13-in. x 9-in. baking dish. Sprinkle with the dry gelatin powder, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter. , Bake at 350° for 1 hour or until rhubarb is tender. Serve with ice cream if desired.

Nutrition Facts :

EASY ROASTED RHUBARB RECIPE



Easy Roasted Rhubarb Recipe image

Roasted rhubarb is just as easy as the traditional method of sewing, but the results are worlds apart with an intense flavor and bright color.

Provided by Elaine Lemm

Categories     Dessert     Ingredient

Time 25m

Yield 4

Number Of Ingredients 3

1 pound rhubarb
2 tablespoons soft brown sugar
3 tablespoons orange juice

Steps:

  • Preheat the oven to 350 F/175 C/ Gas 4.
  • Use in all your favorite rhubarb recipes and enjoy.

Nutrition Facts : Calories 50 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 8 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

EASY RHUBARB COBBLER



Easy Rhubarb Cobbler image

This is an easy cobbler to put together and one I have been making for years, I find that one cup of sugar is the perfect amount for my taste if you prefer a less sweeter and more tart taste then reduce the sugar by a couple of tablespoons.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 1/2 cups rhubarb, cut into 1/2-inch pieces
1 cup sugar
1 1/4 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into pieces (no subs please!)
1 egg, beaten
1/2 cup half-and-half cream or 1/2 cup full-fat milk

Steps:

  • Set oven to 375 degrees F.
  • Grease a 9-inch baking dish.
  • Mix the rhubarb and 1 cup sugar, and place in the baking dish.
  • To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
  • Cut in the cold butter to make a crumbly mixture.
  • In a small bowl, whisk/combine the egg and half and half cream.
  • Add to the dry ingredients; stir with a fork to create a stiff batter.
  • Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
  • Bake for 35-40 minutes.
  • Serve warm topped with ice cream.
  • Delicious!

Nutrition Facts : Calories 595.5, Fat 20.6, SaturatedFat 12.4, Cholesterol 98.3, Sodium 589.6, Carbohydrate 97.7, Fiber 3.5, Sugar 61, Protein 7.9

BAKED RHUBARB SAUCE



Baked Rhubarb Sauce image

I can't believe I didn't like this as a child! It cooks down to a sweet, tart, spicy sauce that can be eaten alone, mixed with oatmeal, served over ice cream, or to accompany pork. My daughter even spreads it on toast.

Provided by BigShotsMom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 pound fresh rhubarb, trimmed and cut into 1-inch pieces
½ cup white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 pinch salt

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Place rhubarb in a casserole dish. Mix sugar, cinnamon, cloves, and salt together and sprinkle evenly over the rhubarb.
  • Cover and bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Remove from oven and stir vigorously to break down rhubarb into a sauce. Serve warm, chilled, or at room temperature.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 30.4 g, Fat 0.2 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 43.5 mg, Sugar 26.2 g

SLOW-ROASTED RHUBARB



Slow-Roasted Rhubarb image

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

Provided by Lily Freedman

Categories     Bon Appétit     Rhubarb     Condiment     Ginger     Spring     Roast

Yield 4 servings

Number Of Ingredients 5

12 ounces rhubarb, sliced on a diagonal into 2-inch pieces
1 (3-inch) piece ginger, peeled, thinly sliced
3/4 cup sugar
1/2 vanilla bean, split lengthwise
Ice cream or shortbread (for serving)

Steps:

  • Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20-25 minutes.
  • Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes. Let cool slightly.
  • Serve over ice cream or shortbread.

ROASTED RHUBARB



Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

550g rhubarb
85g golden caster sugar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
  • Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

SIMPLE BAKED RHUBARB



Simple Baked Rhubarb image

This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
1/4 cup sugar, plus more for baking dish
1/2 vanilla bean, halved lengthwise
Unsalted butter, softened, for baking dish
Heavy cream, for serving

Steps:

  • Place rhubarb and 1/4 cup sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
  • Preheat oven to 375 degrees. Butter an 8-inch square baking dish and coat with sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with heavy cream.

BAKED RHUBARB



Baked Rhubarb image

This tangy rhubarb is a perfect match for Vanilla Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

Unsalted butter, softened, for dish
1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
3/4 cup sugar
2 tablespoons light corn syrup
1/2 vanilla bean, halved lengthwise

Steps:

  • Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Put rhubarb, sugar, and corn syrup in a medium bowl. Scrape in vanilla seeds, and add the pod. Toss together.
  • Transfer to buttered baking dish. Bake rhubarb, tossing gently halfway through, until tender, about 35 minutes. Discard pod. Let cool slightly in dish on a wire rack. Toss gently before serving.

BAKED RHUBARB



Baked Rhubarb image

My mother-in-law gave me this recipe and i just love it. It's about all i do with my rhubarb. I usually make a double batch because my husband could eat it all. I usually just measure the 4 cups as opposed to measuring out 2 pounds. i also just pour the sugar and sprinkle the water over the top. I don't stir it.

Provided by nancyal

Categories     Fruit

Time 1h

Yield 6 serving(s)

Number Of Ingredients 3

2 lbs rhubarb (4 cups)
2 tablespoons water
1 cup sugar

Steps:

  • Cut the rhubarb into 1 inch pieces.
  • Do not peel the pink and tender rhubarb.
  • Place the cut rhubarb in a casserole dish or baking dish.
  • Top with the sugar and water.
  • Bake at 350 degrees for 45 minutes.

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

EASY RHUBARB CRUMBLE



Easy Rhubarb Crumble image

One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.

Provided by Shelly Z

Time 45m

Yield 8

Number Of Ingredients 10

4 cups chopped rhubarb, or more to taste
1 cup white sugar
2 tablespoons all-purpose flour
2 large eggs
½ cup all-purpose flour
½ cup brown sugar
¼ cup rolled oats
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
  • Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
  • Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
  • Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g

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