Best 4 Cool Rhubarb Dessert Recipes
The world of cool rhubarb desserts is a vast and delicious one, filled with an array of flavors and textures that can tantalize any taste bud. From classic cobblers and pies to modern takes on this tart and tangy fruit, there's something for everyone to enjoy. Whether you're looking for a simple and refreshing treat or an elaborate showstopper, this article will guide you through the best cool rhubarb dessert recipes, ensuring you find the perfect way to indulge in this seasonal delight.
Here are our top 4 tried and tested recipes!
30 BEST RHUBARB DESSERT RECIPE COLLECTION
These luscious rhubarb desserts showcase the best qualities of the spring vegetable. From pie to bars to cake and ice cream, these treats will give you a new appreciation for rhubarb.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rhubarb treat in 30 minutes or less!
Nutrition Facts :
FAVORITE RHUBARB DESSERT
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
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
COOL RHUBARB DESSERT
My Dad loves rhubarb desserts, so I can't wait to try out this recipe on him! Sounds like a lovely spring dessert. From taste of home. Chilling time is included in cooking time.
Provided by Courtly
Categories Dessert
Time 5h40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13 x 9 x 2 inch 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 mixing 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.
Nutrition Facts : Calories 300, Fat 16.8, SaturatedFat 9.9, Cholesterol 46.5, Sodium 174.5, Carbohydrate 35.8, Fiber 1.1, Sugar 22, Protein 3
4-LAYERED RHUBARB DESSERT
I cut this out of our local newspaper some years back. It takes a little while to put together but well worth it.
Provided by Catnip46
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 601.2, Fat 30.8, SaturatedFat 17.5, Cholesterol 61.7, Sodium 274.4, Carbohydrate 79.3, Fiber 2.9, Sugar 60.9, Protein 6
Tips:
- Choose the right rhubarb: Select stalks that are firm and have a deep red color. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and trim off the leaves and ends. Cut the stalks into 1-inch pieces.
- Add sweetness to taste: Rhubarb can be tart, so you may need to add sugar or another sweetener to your recipes. Start with a small amount and add more to taste.
- Cook the rhubarb until tender: Rhubarb should be cooked until it is soft but still holds its shape. Cooking time will vary depending on the recipe.
- Chill before serving: Many rhubarb desserts are best served chilled. This allows the flavors to meld and the dessert to firm up.
Conclusion:
Rhubarb is a versatile fruit that can be used in a variety of desserts. Its tart flavor pairs well with sweet ingredients, and it can be used in both baked and no-bake recipes. With a little creativity, you can create delicious and refreshing rhubarb desserts that will impress your family and friends.
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