Rhubarb Delight Recipes

RHUBARB DREAM BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
• Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
• Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

RHUBARB MERINGUE DESSERT

Steps:

• In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

ARDELLE'S RHUBARB DELIGHTNG

Steps:

• Preheat oven to 350 degrees. In a 9x9 square pan, lightly spray with non-stick baking spray. Set aside. In a mixing bowl, combine the crust ingredients (flour, sugar, pecans and butter) with a fork. Mix until crumbly. Press the mixture into the bottom of the 9x9 pan, and bake for 20 minutes.
• In a sauce pan, add the rhubarb, sugar, flour and nutmeg. Whisk together the cream and egg yolks (reserving the egg whites in a separate bowl for the meringue), and pour into the sauce pan with the other filling ingredients. Stir to combine, and heat on medium low stirring continually. The custard will come to a low simmer and will thicken and the rhubarb will be firm but tender. (You'll cook for about 12-14 minutes.) With a small spoon, carefully taste a small amount of rhubarb mixture - it will no longer be crunchy and the custard will be thick.) Pour the custard over the baked crust.
• With a hand or stand mixer, add the egg whites to a dry, clean mixing bowl. Begin to beat on medium high until frothy. Add the cream of tartar and continue to beat until you have soft peaks. (Soft peaks = a frothy mixture that will slightly hold its form). While still on medium high speed, gradually add the sugar a spoonful at a time. The peaks will begin to stiffen, and become much more firm. (You'll mix for 3-5 minutes to obtain stiff peaks.) You'll know its done when you remove the beater and the stiff peaks stand on its own. Spread the meringue over the custard, and add some decorative waves to the meringue if you prefer. I don't do little peaks/tips as they tend to burn before the rest of the meringue browns. Bake for 10 minutes or until meringue is golden brown. Remove from oven and let cool. Refrigerate for at least 2 hours to let the custard set up and firm before serving. (The meringue may shrink slightly and pull away from the edges of the pan.) Enjoy!
• Note: when doubling the recipe, utilize a 9x13 pan.

RHUBARB DELIGHT

Steps:

• Base Combine ingr. into crumbs and pat into a 9 X 13 pan Bake 15 min @ 350 Topping Mix ingr.together and spread on base return to ovn and bake for 1 hour a@ 350 Topping #2 Beat meringue until stiff peaks Spread over dessert Bake @ 350 for 10 min (until light brown)

RHUBARB DELIGHT

Steps:

• 1. To prepare crust; combine graham wafer crumbs, butter and sugar in a bowl until blended, reserving 1 tbsp of crumb mixture for topping. Press crumbs into bottom of a greased 7x11 inch baking dish. Bake at 350F for 8-10 minutes or until golden brown. Cool crust completely in pan on a rack. 2. To prepare bottom layer; combine sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Bring to a boil over medium heat, stirring frequently. Boil, stirring constantly, for 1-2 minutes or until thickened. Stir in food colouring if desired. Pour rhubard mixture over crust and cool completely. 4. To prepare middle layer; fold together marshmallows, vanilla and whipped cream (already whipped). Spread over rhubarb mixture. 5. To prepare top layer; whisk together instant vanilla pudding and milk for 2 minutes or until well blended and thickened. Spread over marshmallow mixture. Sprinkle reserved crumb mixture over top. Cover and refrigerate for at least 4 hours or up to 24 hours.

RHUBARB CREAM DELIGHT DESSERT

Steps:

• Make crust: Mix flour, sugar and butter; pat into 10" pie plate and set aside.
• Make rhubarb layer: Combine rhubarb, sugar and flour.
• Toss lightly and pour into crust.
• Bake at 375 degrees for 15 minutes.
• Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy.
• Beat in eggs, one at a time, then pour over hot rhubarb layer.
• Bake at 350 degrees for about 30 minutes or until almost set.
• Combine topping ingredients and spread over hot layers.
• Chill.

RHUBARB CREAM DELIGHT DESSERT

Steps:

• For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-in. pie plate; set aside. , For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375° for 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350° for 25-30 minutes or until almost set. Remove to a wire rack. Combine topping ingredients; spread over hot cream layer. Cool completely. Chill.