Cherry Rhubarb Dessert 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.

CHERRY RHUBARB CRISP



Cherry Rhubarb Crisp image

Cherry rhubarb crisp packs sweet, tart, and butter-y all into one perfect springtime dessert. Sweet cherries, lots of rhubarb, and a spiced oatmeal crisp topping make this easy rhubarb crisp recipe something special. A scoop of vanilla ice cream for serving is a must!

Provided by Alyssa

Categories     Dessert

Time 1h3m

Number Of Ingredients 12

1 ½ lbs sweet cherries, (pitted (a little over 4 cups))
1 ½ lbs rhubarb, (cut into ½-inch pieces (about 5 ½ cups))
¾ cup granulated sugar
1 ½ Tablespoons cornstarch ((see note to increase if using frozen fruit))
2 teaspoons orange juice
¼ teaspoon vanilla extract
¾ cup all-purpose flour
¾ cup old-fashioned oats
¾ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
8 Tablespoons chilled unsalted butter, (cut into ½-inch pieces)

Steps:

  • Preheat oven to 350°F.
  • Add pitted cherries, sliced rhubarb, granulated sugar, cornstarch, orange juice, and vanilla extract to a large bowl and gently toss to combine and coat the fruit evenly.
  • Pour out filling into a large pan (mine is 13" x 9" x 3") and pat into an even layer.
  • Add flour, oats, brown sugar, cinnamon, and salt to a mixing bowl and stir to combine evenly. Cut in the chilled butter pieces with a pastry blender until it is in small clumps. It will not be smooth.
  • Scatter the topping over the fruit in the pan evenly.
  • Bake for 45-50 minutes, or until the crisp topping is golden-brown and the fruit filling is well-heated and bubbly. You should easily be able to pierce the center of a slice of rhubarb with a fork. Let the crisp cool off some, then serve warm in bowls (with a scoop of vanilla ice cream as a recommend topping!).

Nutrition Facts : Calories 304 kcal, ServingSize 1 serving

RHUBARB CHERRY PIE



Rhubarb Cherry Pie image

Delicious! Fresh or frozen rhubarb may be used.

Provided by Annabelle Magee

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar

Steps:

  • Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
  • Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
  • Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 53.5 g, Fat 7.6 g, Fiber 1.8 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 131.5 mg, Sugar 20.7 g

DANISH CHERRY RHUBARB DESSERT



Danish Cherry Rhubarb Dessert image

"Can I have the recipe?" is the question I'm always asked whenever I serve this delicious dessert. Rhubarb is generally ready first thing in spring, and these bars are a great way to welcome the season.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 14

2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter
1/2 cup milk
1 egg, separated
1 cup cornflakes
4 to 5 cups diced fresh or frozen rhubarb, thawed
1-1/2 cups plus 1 tablespoon sugar, divided
1 can (21 ounces) cherry pie filling
1 teaspoon vanilla extract
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 to 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 a lightly floured surface, roll each portion into a 13-in. x 9-in. x rectangle. Place one rectangle in a greased 13-in. x 9-in. baking dish. Sprinkle with cornflakes., In a large bowl, combine rhubarb and 1-1/2 cups sugar. Stir in pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top. , In a small bowl, lightly beat egg white; brush over pastry. Sprinkle with remaining sugar. Bake at 350° 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 the refrigerator.

Nutrition Facts : Calories 328 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 292mg sodium, Carbohydrate 52g carbohydrate (33g sugars, Fiber 1g 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

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

RHUBARB CHERRY DESSERT WITH COOKIE CRUST



Rhubarb Cherry Dessert With Cookie Crust image

This is a spin-off of several rhubarb recipes I've tried recently, including one by Chef#537937... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.

Provided by Brooke the Cook in

Categories     Bar Cookie

Time 1h11m

Yield 12 serving(s)

Number Of Ingredients 12

2/3 cup white flour
1/4 cup wheat flour
1/3 cup powdered sugar
1/4 cup butter, cold
4 -5 cups rhubarb, chopped
1 (1/3 ounce) package sugar-free cherry gelatin (or any red color will do)
1 tablespoon cornstarch
1 tablespoon Splenda granular or 1 tablespoon sugar
1/4 cup flour
1/4 cup sugar
1/4 cup Splenda granular
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 135.9, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 59.5, Carbohydrate 19.7, Fiber 1.3, Sugar 7.9, Protein 1.9

DANISH CHERRY RHUBARB DESSERT



Danish Cherry Rhubarb Dessert image

Another great Taste of Home recipe. You'll never want store bought danish again, it's to die for and it's such an easy dessert to make.

Provided by Lori Brown

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 14

2 1/2 c all purpose flour
1 tsp salt
1 c cold butter
1/2 c milk
1 egg, separated
1 c cornflakes
4-5 cups fresh or frozen rhubarb, thawed
1 1/2 c plus 1 tablespoon sugar, divided
1 can(s) cherry pie filling
1 tsp vanilla extract
GLAZE
1/2 c confectioners sugar
1/4 tsp vanilla extract
1 1/2 to 2 teaspoons milk

Steps:

  • 1. In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half.
  • 2. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle into a greased 13 x 9 inch baking dish. Sprinkle with cornflakes.
  • 3. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the pie filling and vanilla; spread over the cornflakes. Top with remaining pastry. Cut slits in the top.
  • 4. Beat egg white; brush over the pastry. Sprinkle with the remaining sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
  • 5. In a bowl, combine the glaze ingredients; drizzle over the top. Store in the refrigerator.

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