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Rhubarb Dessert Recipes

Category Desserts
Rhubarb Dessert
When sugar is added to these cooked, chopped stalks, it can make a delicious filling for desserts. This page contains rhubarb dessert recipes.
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By 2 found this helpful
May 20, 2009

I like this because it is so easy, You basically just have to layer it and it is oh so good!

Ingredients:

Directions:

Spread rhubarb and marshmallows in bottom of a 13X9 inch pan. Mix sugar and gelatin together and sprinkle over the rhubarb. Melt margarine or butter and mix with cake mix till crumbly. Sprinkle over rhubarb mixture. Cover with water. Bake one hour at 350 degrees F.

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Servings: 12
Time:10 Minutes Preparation Time
60 Minutes Cooking Time

By Laniegirl from IA

Comment Was this helpful? 2

By 0 found this helpful
September 4, 2009

Ingredients

  • 4 cups rhubarb, cut in chunks
  • 1 pkg. (3oz.) raspberry gelatin
  • 3/4 cup sugar
  • 1 pkg. white or yellow cake mix
  • 1/2 stick butter, melted
  • 1 cup cold water

Directions

Preheat oven to 350 degrees F. Grease 9x13 inch glass pan. Cover bottom of pan with rhubarb pieces. Sprinkle dry gelatin over rhubarb, then sugar, then dry cake mix. Drizzle with butter and cold water. Bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
May 18, 2009

Ingredients

  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 1/2 cups sugar
  • 1/3 cup butter or margarine
  • 4 cups fresh rhubarb (1 inch pieces)
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  • 1 tsp. lemon flavoring

Directions

Sift together flour, salt, cinnamon and 1/2 cup sugar. Cut in butter until crumbly. Sprinkle 1/2 of flour mixture in an 8 inch square pan and press down firmly. Mix rhubarb and lemon flavoring and 1 cup sugar. Spread over flour mixture in pan and sprinkle remaining flour mixture over rhubarb. Bake at 375 degrees F for 45-50 minutes. Serve with ice cream.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
August 1, 2008

Ingredients

Crust:
  • 1 1/2 cups Flour
  • 4 Tbsp. Sugar
  • 3/4 cup melted Butter
Filling:
  • 4 egg yolks
  • 1 3/4 cups sugar
  • 3 Tbsp. flour
  • 1/2 cup whipping cream or heavy cream
  • 4 cups diced rhubarb
Topping:
  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar

Directions

Preheat oven to 350 degrees F. Mix all crust ingredients together and press in a 9x13 inch pan and bake for 20 minutes.

Put all filling ingredients in a pan on the stove and heat to a boil then turn down to a low simmer. Cook for 10 minutes, stirring constantly. Place the mixture onto the baked crust (crust can be still hot).

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Mix all topping ingredients in a chilled bowl until soft peaks form. Put this on top of the last layer, which will still be hot. Bake all of it for another 20-25 minutes at 325 degrees F until meringue is lightly brown.

Let dessert fully cool before serving. It is good warm also but is a little runny until it is cool. ENJOY!

Source: Received from my sister Diane.

By Dawn from Burlington, WI

Comment Was this helpful? Yes

By 0 found this helpful
February 5, 2007

Ingredients

  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup plus 1 Tbsp. cold water, divided
  • 12 Tbsp. sugar, divided
  • 2 tsp. lemon juice
  • 2 tsp. unflavored gelatin
  • 1 cup fresh or frozen raspberries, thawed
  • 3/4 cup heavy whipping cream

Directions

In a large saucepan, combine the rhubarb, 3/4 cup water, 6 Tbsp. sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside. In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally. In a small mixing bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight. Yield: 4 servings.

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By Robin from Washington, IA

Comment Was this helpful? Yes
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