Best Frozen Rhubarb Dessert Recipes
GRANDMA BEV'S RHUBARB DESSERT (RHUBARB CRISP)
This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited.
Provided by CookingComputerGeek
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
- Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
- Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
- Bake in the preheated oven until filling is bubbling, 35 minutes.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 39.6 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 98.1 mg, Sugar 28.5 g
EASY RHUBARB DESSERT
I start with a boxed cake mix and add fresh rhubarb, sugar and cream to create this fast-to-fix favorite in a jiffy.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Prepare cake batter according to package directions. Pour batter into a greased 13x9-in. baking dish. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. , Bake at 350° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Serve warm or cooled.
Nutrition Facts :
FROZEN RHUBARB DESSERT
This delicious dessert is perfect to make ahead and freeze for a large gathering on Mother's Day or the long Victoria Day Weekend. The texture of the filling is similar to semifreddo, which is Italian for half-frozen, and contrasts nicely with the crunchy crust. Prepare the crust and rhubarb mixture ahead of time for quick assembly later.
Provided by Chef mariajane
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, bring rhubarb and brown sugar to a boil over medium-high heat, stirring. Reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10-15 minutes.
- Meanwhile, grate rind of orange, and squeeze orange to yield 1/4 cup juice.
- Mix together juice, rind and cornstarch until smooth; stir into rhubarb sauce and increase heat to high and boil for 1-2 minutes or until thickened slightly.
- Transfer to a bowl and let cool to room temperature or chill in refrigerator for about 30 minutes.
- METHOD FOR CRUST AND TOPPING:.
- Meanwhile, in a food processor, pulse together flour, wallnuts, sugar and cinnamon until crumbly.
- Add butter and pulse until combined; press 1 1/2 cups of the crumbs over bottom of 9-inch springform pan.
- Bake crust and crumbs in a 350F oven for 7 minutes or until crumbs are golden brown; remove crumbs.
- Bake crust for 8 minutes longer or until golden brown. Remove to rack and let cool to room temperature, 25-30 minutes.
- In a large bowl, beat egg whites on high speed until soft peaks form; gradually beat in sugar, a spoonful at a time, beating until stiff peaks form. Stir in rhubarb.
- Stir in food coloring by drops to desired color. Pour over crust; sprinkle with reserved crumbs. Freeze for 8 hours or over night. (If frozen solid, remove from freezer a few minutes before serving). Run a knife dipped in hot water around the edge and remove springform ring; cut into serving pieces and garnish with mint if desired.
Nutrition Facts : Calories 246.3, Fat 8.6, SaturatedFat 3.6, Cholesterol 13.5, Sodium 47.5, Carbohydrate 42.5, Fiber 2.6, Sugar 32, Protein 2.6
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