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.

GOOD OL' SUMMERTIME RHUBARB CUSTARD DESSERT WITH COOKIE CRUST

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.

RHUBARB CUSTARD

Steps:

• Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender.
• DRAIN.
• Heat whipping cream.
• Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth.
• Whisk warm whipping cream into egg yolk mixture slowly.
• Return to saucepan.
• Heat until thickened over medium heat about 5 minutes.
• Pour into bowl and cool.
• To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.
• Serves 4 to 6.
• Ruth Fremes What’s Cooking.

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 DESSERT

Steps:

• Beat eggs slightly; add milk. Mix sugar, flour and nutmeg; stir in to milk mixture add Rhubard that has been cut into small pieces. Pour mixture into pastry lined pan. Dot with butter. At this time you can cover with a lattice topping or not. Sometimes I cover sometimes I don't. Bake 50 to 60 minutes in 400 degree oven.

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.