Rhubarb Cheesecake Muffins Food

RHUBARB CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Mix cream cheese and sugar for filling together in a bowl; set aside.
• Combine sugar and cinnamon for topping in another bowl; cut in butter until crumbly. Set aside.
• Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl; add dry ingredients and mix until blended. Stir in rhubarb.
• Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.

RHUBARB & GINGERNUT CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment and fill with the rhubarb. Scatter over the sugar and orange zest and pour over the juice. Scrape the seeds from the vanilla pod in there too, throwing the spent pod on top. Cover with foil and roast for 20 mins. Remove from the oven. Purée a third of the rhubarb, reserving the rest for the top.
• Butter a 20cm springform cake tin and line it with baking parchment. To make the base, put the biscuits in a bag and smash them with a rolling pin, or put them in a food processor and grind to crumbs. Tip into a mixing bowl, and stir in a pinch of sea salt. Pour the butter over the crumbs. Mix it together with a fork and tip it into the tin. Tap the side of the tin with your hand to even the crumbs out, and gently compress it with the back of a large spoon until it's packed in and level. You want it fairly well packed so that it holds together. Put in the fridge to chill.
• To make the filling, put the cheese and quark or yogurt into a mixing bowl, or the bowl of a stand mixer, and beat it together. Mix until combined and thickened, then fold through the rhubarb purée.
• Pile the mixture on top of the biscuit base and smooth it down. Cover with cling film and chill overnight until set. Remove the rhubarb from its syrup with a slotted spoon, tip the syrup into a pan and bring to the boil. Reduce for about 3-5 mins until the syrup is more concentrated. Allow to cool.
• Carefully remove the cheesecake from its tin. Pile the rhubarb on top and drizzle over some syrup (you can save the rest for drizzling over porridge), then scatter with the pistachios to serve.

RHUBARB CHEESECAKE DESSERT

Steps:

• In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
• In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
• In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Don't worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked.
• In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
• Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
• Bake the muffins for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, lower the temperature down to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.

RHUBARB CRUMBLE MUFFINS

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

RHUBARB CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees. Line muffin pan with baking cups or grease thoroughly.
• Whisk together flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, use the same whisk to combine milk, oil, and egg. Pour the liquid ingredients into the dry ingredients, and combine with a wooden spoon only until moistened. The mixture should be lumpy.
• In a small mixing bowl combine flour, sugar, and cinnamon. Cut in butter using 2 forks or pastry cutter. Keep going until the mixture looks like coarse crumbs. Set streusel topping aside.
• To prepare filling, use an electric or stand mixer to beat together cream cheese, sugar, half an egg, and vanilla. Beat until smooth. Set filling aside.
• Spoon one tablespoon of muffin mixture into each cup. Top with half of the rhubarb, and then a tablespoon of the cream cheese mixture. Spoon remaining muffin mixture into each cup, top with remaining rhubarb. Use a teaspoon to distribute the streusel topping on each muffin. Bake for 17-20 minutes. Let cool in pan for 5 minutes and serve warm.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
• Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

RHUBARB CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Prepare 9x13 pan by spraying with cooking spray.
• Slice rhubarb and place in medium bowl. Add sugar and gelatin, stirring gently to thoroughly coat rhubarb slices. Set aside
• In mixer bowl, mix all crust/topping ingredients, except pecans. Coarsely chop pecans and add to mixture. Continue mixing until butter is fully incorporated and the texture starts to become pebbly.
• Set aside one cup of flour mixture for topping. Press the remaining mixture into the bottom of the prepared 9x13 pan. Place in preheated oven for 8-10 minutes. Remove and set aside to cool slightly when done.
• Meantime, place softened cream cheese in mixer bowl and beat until light and fluffy. Add sugar, eggs and vanilla and mix thoroughly.
• Pour cheesecake layer over the crust and spread to cover evenly.
• Spoon rhubarb gently and evenly over the cheesecake layer. There may be liquid in the bowl, as the sugar tends to draw out the juices. Drizzle juice over the rhubarb layer.
• Sprinkle reserved crust mixture evenly across the rhubarb layer to make topping.
• Bake at 350 for 40-45 minutes. Edges should be brown and bubbling but center will not be firm. Slight jiggle in the middle is desirable.
• Cool for an hour or more, before placing in the refrigerator. Let chill 3 hours or overnight before slicing and serving cold.

30 BEST RHUBARB DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rhubarb treat in 30 minutes or less!

NO BAKE RHUBARB CHEESECAKE

Steps:

• Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
• Mix the butter and salt with the crumbs.
• Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
• Place in the fridge to set.
• Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
• Line a large baking tray with parchment paper.
• Align the rhubarb in a single layer on top of the parchment paper.
• Sprinkle evenly with caster sugar.
• Sprinkle with the blood orange zest and juice.
• [Optional] Place peppercorns in muslim and tie it up. Put in the orange juice.
• Bake in the oven for 20 minutes, then leave to cool.
• Drain the rhubarb juices into a small saucepan and place over a low heat. Place the gelatine leaves in the liquid to soften and stir until everything is dissolved.
• Place the liquid and three quarters of the cooled rhubarb batons into a food mixer and process until smooth. Set aside the rhubarb puree and store the remaining rhubarb batons in the fridge.
• Place the cream cheese in a stand mixer.
• While it's running, slowly add the icing sugar.
• Fold the rhubarb puree into the cream cheese mixture.
• In a separate bowl, whisk double cream until soft peaks form.
• Fold the double cream into the cream cheese mixture a bit at a time. Repeat until the double cream is finished.
• Remove the cheesecake base from the fridge and tip the mixture into the springform tin. Gently drop the tin onto the kitchen counter a few times to let any bubbles out.
• Place the cheesecake in the fridge to chill for at least 6 hours.
• Before serving, decorate with the remaining rhubarb batons. Enjoy!

EASY RHUBARB MUFFINS

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• Place foil or another pan under this to bake.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
• Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
• Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
• I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 325°.
• Spray a 9-inch springform pan with non-stick spray. Set aside.
• In a small bowl, mix together graham crumbs and sugar. Add butter. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 10 - 15 minutes. Be careful not to over bake. Set aside to cool. Reduce oven to 300°.
• In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, eggs, and vanilla and process again until well blended.
• Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with rhubarb topping.
• Rhubarb Compote:.
• Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
• Bring orange juice, orange zest, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.

RHUBARB CHEESECAKE

Steps:

• Combine rhubarb, cut into 1 inch pieces, in a saucepan with the sugar or sugar substitute. Cook covered over low heat, stirring occasionally, until the rhubarb has broken down. It should be similar to a chunky applesauce in texture.
• Take 1 cup of the rhubarb compote and puree it in the blender or food processor until smooth.
• Toast the almonds in a 350 degree oven until golden brown, rub off any loose skins, but some skins are fine, let cool.
• Combine the toasted almonds, the sugar or sugar substitute, the almond extract and the salt in a food processor, and process until the nuts resemble coarse crumbs.
• Transfer crumbs to a bowl and add in melted butter. Mix thoroughly.
• Butter a 7 inch springform pan. Pat the almond mixture into the bottom of the pan and up the sides, compacting as much as possible. Wrap the bottom and sides of the outside of the pan with aluminum foil.
• Refrigerate or freeze the crust until you're ready to bake the cheesecake.
• Preheat oven to 450 degrees. Place a baking dish into the oven filled with 1-2 inches of water while preheating.
• Place the cream cheese into the stand mixer and process until smooth. Add the eggs and the egg yolk, processing each until thoroughly incorporated, and scraping down the sides of the processor bowl. Add the sugar or substitute, vanilla and salt, and the sour cream, and process until the mixture is smooth and uniform with no lumps.
• Pour half the cheesecake batter into the pan with the prepared crust. Dollop half of the pureed rhubarb over the surface of the cheesecake, and, using a skewer, swirl the rhubarb mixture. Pour the remaining cheesecake mixture into the pan, and dollop the remaining pureed rhubarb, swirling into a pleasing pattern.
• Place the cheesecake into the prepared water bath. Bake at 450 degrees for 12 minutes, then reduce the heat to 200 degrees and bake for 1 hour more.
• Cool thoroughly before serving. Serve topped with the remaining rhubarb compote.