Best Rhubarb Cherry Dessert With Cookie Crust Recipes

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CHERRY RHUBARB CRUNCH



Cherry Rhubarb Crunch image

My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! -Sharon Wasikowski, Middleville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 13

1 cup rolled oats
1 cup packed brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
1/2 cup finely chopped walnuts
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.

RHUBARB CHERRY CRISP



Rhubarb Cherry Crisp image

A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.

Provided by Kel

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 cup white sugar
3 tablespoons cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling
½ teaspoon almond extract
4 cups chopped fresh rhubarb
1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
¼ teaspoon salt
½ cup margarine or butter
¼ cup finely chopped pecans or walnuts

Steps:

  • In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
  • Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

Nutrition Facts : Calories 494.9 calories, Carbohydrate 88.5 g, Fat 14.6 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 226.2 mg, Sugar 43.6 g

GOOD OL' SUMMERTIME RHUBARB CUSTARD DESSERT WITH COOKIE CRUST



Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust image

A delicious cookie crust, a sweet-tart creamy custard loaded with rhubarb, topped with an (optional) amazing meringue. Works with frozen or fresh rhubarb. RHUBARB GROWING HINTS: water freely while it is growing; fearlessly remove the flower buds (they look kind of like white broccoli) before they open--if you don't the plant puts more effort into flowering than in making thick juicy stalks--can't have that!; harvest stalks throughout summer, then discontinue plucking spears in early August; snap off or cut stems at the base (right above the ground); rhubarb leaves are a GREAT mulch around the rhubarb bed, to keep the weeds down.

Provided by Debber

Categories     Dessert

Time 1h10m

Yield 1 13x9 pan, 12 serving(s)

Number Of Ingredients 14

1 cup butter, softened
1 1/2 cups white flour
1/2 cup whole wheat flour
1 cup brown sugar, packed
8 cups diced rhubarb (one long, thick stalk will generally yield about one cup of 'barb)
6 egg yolks (whites are used in the meringue)
1 1/2 cups sugar
1/4 teaspoon salt
1/2 cup milk or 1/2 cup cream
1/2 cup flour
6 egg whites
1/4 cup sugar (2 tsp at a time)
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Preheat oven to 350; butter a 13x9 pan.
  • Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of).
  • While that is cooking, cut up the rhubarb.
  • In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb).
  • When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean).
  • While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
  • At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
  • Brown for five minutes; set the timer--it can burn very quickly!
  • VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.

Nutrition Facts : Calories 468.8, Fat 18.3, SaturatedFat 10.8, Cholesterol 125.1, Sodium 277.2, Carbohydrate 71.3, Fiber 2.6, Sugar 48.1, Protein 7.1

CHERRY RHUBARB DESSERT



Cherry Rhubarb Dessert image

With the coming of spring and Rhubarb season upon us make this one of your new recipes this year. The rhubarb with the cherry pie filling makes for a dessert that will soon become a favorite. We love this dessert and I have handed out the recipe more times than I can count.

Provided by Dotty2

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 13

2 1/2 cups flour
1 teaspoon salt
1 cup butter, cold
1/2 cup milk
1 egg, separated
1 cup corn flakes
rhubarb, 4to 5 cups diced fresh (frozen can be used see note)
1 1/2 cups plus 1 tablespoon sugar, divided
1 (21 ounce) can cherry pie filling
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 1/2-2 teaspoons milk

Steps:

  • In a large bowl, combine the flour and salt; cut in butter until crumbly.
  • Stir in the milk and egg yolk.
  • Divide dough in half .
  • on lightly floured surface roll out each portion into a 13x9 rectangle.
  • place one rolled piece into a greaded13x9 baking dish.
  • Sprinkle with conflakes.
  • In a large bowl comine rhubarb and 11/2 cups sugar,stir in pie filling and vanilla;spread over conflakes.
  • Top with remaining pastry.
  • Cut slits into the top.
  • In a small bowl lightly beat egg white;brush over pastry.
  • Sprinkle with remaining sugar.
  • Bake at 350 F for 50-55 minutes or until crust is golden brown.
  • Cool on a wire rack.
  • In a small bowl ,combine the glaze ingredients; drizzle over bars. Store in refrigerator. can be served warm or cooled with ice cream or whipped cream.
  • NOTE:.
  • If using frozen rhubarb,measure while frozen (5 cups) Thaw completely in a colander,drain but do not press liquid out of the rhubarb.

Nutrition Facts : Calories 426.4, Fat 16.5, SaturatedFat 10.2, Cholesterol 59.8, Sodium 340.3, Carbohydrate 66.4, Fiber 1.1, Sugar 30.3, Protein 4.1

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