Best Creamy Rhubarb Dessert Recipes

Creamy Rhubarb Cheesecake Dessert image

Provided by CookingONTheSide

Categories Cheesecake

Time 1h5m

Yield 14-16 serving(s)

Number Of Ingredients 14

1/2 cup butter, cold
1 1/2 cups all-purpose flour
1/2 cup pecans, chopped
4 cups sliced rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs
1 1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
additional pecans, chopped (optional)

Steps:

In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
Bake at 350 degrees for 15 minutes.
Combine the rhubarb, sugar and flour; spoon over the crust.
Bake for 15 minutes.
Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
Add eggs, one at a time, beating well after each addition.
Pour over hot rhubarb layer.
Bake for 30 minutes.
Combine sour cream, sugar and vanilla; spread over hot cheesecake.
Cool on wire rack for 1 hour.
Refrigerate overnight.
Sprinkle with additional pecans if desired.

Nutrition Facts : Calories 394, Fat 27.1, SaturatedFat 15.1, Cholesterol 109.2, Sodium 172.4, Carbohydrate 32.2, Fiber 1.4, Sugar 17.8, Protein 6.8

Creamy Rhubarb Dessert image

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 cups sugar
1/4 cup cornstarch
3/4 cup water
6 cups sliced fresh or frozen rhubarb
CRUST:
2 cups all-purpose flour
2 tablespoons confectioners' sugar
1/2 cup chopped nuts, toasted
1 cup cold butter, cubed
TOPPING:
2 cups heavy whipping cream
1-1/2 cups miniature marshmallows
1 package (3.4 ounces) instant vanilla pudding mix
1-2/3 cups cold milk
1/2 cup chopped nuts, toasted, optional

Steps:

In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Add rhubarb; cook and stir until tender, about 10 minutes. Cool. , Meanwhile, for crust, combine the flour, sugar and nuts in a large bowl. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool on a wire rack. , Pour cooled filling over crust. In a bowl, beat cream until stiff peaks form; fold in marshmallows. Spread over filling. In a bowl, whisk pudding mix and milk for 2 minutes; let stand for 5 minutes or until soft-set. Spread over marshmallow topping. If desired, sprinkle with nuts. Cover and chill for several hours.

Nutrition Facts :