Rhubarb Cherry Dessert With Cookie Crust Food

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.

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 CHERRY PIE

Steps:

• In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

CHERRY RHUBARB CRUNCH

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.

CHERRY RHUBARB COBBLER

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.

COOKIE CRUSTED RHUBARB BARS

Steps:

• Preheat oven to 350 and grease an 11x7 baking pan.
• Combine flours and powdered sugar; cut in butter until mixture resembles coase crumbs (mixture will seem powdery, but will come together while baking).
• Press mixture to bottom on baking pan and bake for 12 minutes.
• Meanwhile, gently combine sugars, flour, egg whites and vanilla. Stir in rhubarb.
• Pour mixture over warm crust and bake for 35-40 minutes until wooden pick comes out clean.
• Cool on wire rack, can be served warm.
• Store in refrigerator.

CHERRY RHUBARB DESSERT

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.

SWEETLY STEWED RHUBARB

Steps:

• Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.

RHUBARB CHERRY CRISP

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.

DANISH CHERRY RHUBARB DESSERT

Steps:

• 1. In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half.
• 2. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle into a greased 13 x 9 inch baking dish. Sprinkle with cornflakes.
• 3. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the pie filling and vanilla; spread over the cornflakes. Top with remaining pastry. Cut slits in the top.
• 4. Beat egg white; brush over the pastry. Sprinkle with the remaining sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
• 5. In a bowl, combine the glaze ingredients; drizzle over the top. Store in the refrigerator.

RASPBERRY / RHUBARB DESSERT

Steps:

• 1. FILLING : - Cook all ingredients in a saucepan on medium high heat - stiring constantly. - Cook until it reaches a rolling boil and thickens. Spread over the baked crust.
• 2. CRUST : BUTTER COOKIE CRUST - Work all ingredients into a crumbly mixture. - Pat the mixture into a 9"x13" cake pan or (2) two 9" pie pans. Bake at 350 degrees untill Golden Brown. (My oven bakes it in about 12-15 minutes)
• 3. TOPPING: MERINGUE - Beat egg whites until stiff. Fold in the sugar and cream of tartar. - Spread over the pie filling touching the crust to seal it. Bake at 325 degrees until golden brown. At least 10 Minutes - watch carefully.
• 4. ALTERNATIVE TOPPING: 10oz of Whipped Topping such as Cool Whip. (Spread over the top when the desert is cooled.)

DANISH CHERRY RHUBARB DESSERT

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.

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.

CHERRY RHUBARB CRISP

Steps:

• 1. To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.
• 2. Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).
• 3. Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish. (I probably added 2/3's of the crumb mixture.)
• 4. To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water. Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens. The mixture should thicken within 3 minutes. (At least mine did.)
• 5. Once the mixture has thickened, thoroughly stir in the extracts and pie filling.
• 6. Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.
• 7. Lastly, top the crumb mixture with the chopped pecans.
• 8. Bake in a 350º oven for 45-55 minutes. (I baked mine for 55 minutes.)
• 9. Serve warm with vanilla ice cream. (Refrigerate any leftovers.)
• 10. Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.

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.

CHERRY-RHUBARB CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Mix rhubarb and cherry pie filling together in a bowl; spread into bottom of prepared baking dish.
• Stir brown sugar, flour, oats, butter, cinnamon, and nutmeg together in a bowl until crumbly; sprinkle over the rhubarb mixture.
• Bake in preheated oven until golden brown on top, about 30 minutes.