DANISH CHERRY RHUBARB DESSERT
"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
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
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
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 CRUNCH
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
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 COBBLER
One day, I wanted to use up a leftover can of cherry pie filling that I had in the refrigerator. I added some diced rhubarb, then used a cobbler topping I liked. It turned into a favorite-fast! After many years of farming, my husband and I are now enjoying a new life in our new house, built on a lake.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 12 servings.
Number Of Ingredients 12
Steps:
- Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside. , For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition. , Pour over fruit; bake at 350° for 50-60 minutes.
Nutrition Facts : Calories 350 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 93mg sodium, Carbohydrate 57g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY RHUBARB DESSERT
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
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
CHERRY RHUBARB COBBLER
This is a favorite of our family and the kids don't do many desserts!!! (I am considering having DNA run on them to make sure they are "my" children!!!) My mother-in-law shared this with me last year. We grow our own rhubarb and this is the only way I can get anyone else to eat someone with me. I will cut and freeze the rhubarb to have fresh on hand when the cherries come on. Then, I will pit and freeze cherries to use later after the season is over.
Provided by Paddles
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
- Add to 3 cups of chopped rhubarb.
- Mix well.
- Spread into 9x9 pan.
- Dot with butter.
- Crust: Cream butter and sugar.
- Add the egg and beat well.
- Combine flour and baking powder.
- Alternating, add flour mixture and milk to sugar and butter.
- Mix well.
- Pour over fruit.
- Bake at 350 degrees for apx.
- 1 hour.
- Check at 45 minutes.
- if oven runs hot.
- Very tasty with whipped cream.
- *can use 1 21 oz.
- can of cherry pie filling if you don't have fresh cherries.
- Just pour over the rhubarb and mix well.
- Don't add the sugar or flour.
DANISH CHERRY RHUBARB DESSERT
When you serve this delicious dessert your friends will ask for the recipe. The filling is made with rhubarb and cherry pie filling.
Provided by Olha7397
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle in a greased 13 x 9 x 2 inch baking dish. Sprinkle with cornflakes.
- In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the cherry pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top.
- Beat egg white; brush over pastry. Sprinkle with 1 Tablespoon sugar.
- Bake 350 for 50 to 55 minutes or until crust is golden brown. Cool on a wire rack.
- In a bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator. Yield: 12 to 16 servings.
- Country Woman.
Nutrition Facts : Calories 438.4, Fat 16.5, SaturatedFat 10.2, Cholesterol 57.9, Sodium 341.3, Carbohydrate 69.3, Fiber 1.8, Sugar 31.8, Protein 4.4
RHUBARB CHERRY DESSERT WITH COOKIE CRUST
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
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
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