Best Good Ol Summertime Rhubarb Custard Dessert With Cookie Crust Recipes

RHUBARB CUSTARD DESSERT

Steps:

• Heat oven to 350F degrees.
• In small bowl, combine all crust ingredients.
• Mix until crumbly.
• Press onto bottom of a 13 by 9 inch baking dish.
• Bake for 15 minutes.
• Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
• Beat at medium speed until smooth, about 2 minutes.
• With spoon, stir in rhubarb.
• Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
• Remove from oven and increase temperature to 400F degrees.
• In large bowl, beat egg whites until soft peaks form, about 2 minutes.
• Add salt and vanilla.
• Continue beating while gradually adding sugar.
• Beat until stiff peaks form.
• Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
• Continue baking for 6-8 minutes or until meringue is golden brown.
• Cool completely; store refrigerated.

RHUBARB CUSTARD BARS

Steps:

• Preheat over to 350°F.
• Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes.
• Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes.
• 1/2 batch fits in an 8x8 pan.

4-INGREDIENT RHUBARB CUSTARD CAKE

Steps:

• Prepare cake mix according to package directions.
• Pour cake into a greased 9x13 inch cake pan.
• Sprinkle rhubarb evenly over top.
• Sprinkle sugar evenly over rhubarb.
• Pour cream over sugar.
• Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
• **Cream, sugar, and rhubarb sink to the bottom to form custard layer**.

RHUBARB CUSTARD TART

Steps:

• Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
• Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
• Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
• Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
• In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
• Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.

RHUBARB CHERRY DESSERT WITH COOKIE CRUST

Steps:

• Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --
• For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).
• Press mixture to bottom on baking pan and bake for 11 minutes.
• While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.
• Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.
• Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.

RHUBARB MERINGUE

Steps:

• Preheat oven to 350*F
• Spray a 9x13 casserole dish and set aside.
• In a bowl combine butter, 2 cups flour and 2 Tablespoons of sugar with a fork until it resembles crumbs. {see photo}
• Press mixture into casserole dish and bake for 10 minutes.
• While crust is baking, make filling.
• In the same bowl as before {no need to dirty another bowl!} combine 6 egg yolks, 2 cups of sugar, 1/4 cup flour, heavy whipping cream, salt and rhubarb.
• When crust is done, pour rhubarb mixture over hot crust and bake for 45 minutes.
• In a new bowl beat egg whites and cream of tartar until egg whites are at a soft peak. Add 3/4 cup of sugar a little at a time and continue beating until all of sugar has been added and you get stiff peaks.
• Once rhubarb filling is done cooking and still hot Immediately top with meringue.
• Using the back of a spoon make little peaks all over meringue and return to oven for 15 minutes.
• Remove from oven, allow to cool for 20 minutes or longer, then slice and share!