Rhubarb Cream Cheese Torte Food

RHUBARB CREAM CHEESE BARS

Steps:

• Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
• Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
• Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
• Mix glaze ingredients and spread over bars as soon as they come out of the oven.

RHUBARB CREAM CHEESE BARS

Steps:

• Preheat oven to 350° F.
• In a medium bowl, combine flour, oats, sugar, and salt. With a rigid pastry blender, cut in the butter until well incorporated and pea-sized crumbles are formed.
• Firmly press half the mixture into an ungreased 9'' x 9'' pan. Set aside remaining mixture.
• In the bowl of a stand mixer, combine cream cheese, sugar, and egg until very smooth, about 1 minute. Add vanilla, cinnamon, and nutmeg, and blend just to combine. Fold in rhubarb. Spread filling over crust. Sprinkle remaining crust crumbles over the top of the filling. Bake for 40 minutes.
• Store in refrigerator. Serve with a scoop of vanilla ice cream, or freshly whipped and sweetened cream with a light touch of vanilla, cinnamon, and nutmeg. Awesome!

CREAM CHEESE RHUBARB BARS

Steps:

• Preheat oven to 350°F.
• Combine butter, flour, oats and brown sugar until crumbly.
• Press 1/2 the mixture into bottom of 9x13 baking pan.
• Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Stir in rhubarb.
• Pour over prepared crust.
• Sprinkle with remaining reserved topping.
• Bake for 40-45 minutes. Cool and refrigerate.
• Serve cool.

RHUBARB TORTE

Steps:

• BOTTOM LAYER.
• Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
• bake for 10 minutes at 350 degrees.
• MIDDLE LAYER.
• In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
• TOPPING.
• Beat egg whites stiff,add salt, add sugar gradually beating between additions.
• Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
• NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.

FRESH RHUBARB TORTE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
• Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish.
• Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.)
• Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust.
• Bake in the oven until set, 40 to 45 minutes. Serve warm.

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.

OLD-FASHIONED RHUBARB TORTE

Steps:

• In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-in. baking dish. Bake at 375° for 10 minutes. , Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream.

RHUBARB TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
• In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
• Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

RHUBARB CREAM CHEESE TORTE

Steps:

• To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
• At this point, preheat the oven to 350ºF.
• To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
• After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
• To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
• Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
• Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
• Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).

STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

STRAWBERRY-RHUBARB CREAM DESSERT

Steps:

• In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.

RHUBARB TORTE

Steps:

• prepare crust,reserving 2 tablespoons(to sprinkle on top) and pat into a 9x9" pan,chill.
• Combine sugar and cornstarch .
• stir in Rhubarb and water.
• cook and stir until thickened. reduce heat and continue to cook for 2-3 minutes.
• spread onto crust,cool.
• WHIP Whipping cream and fold in marshmellows.
• pour over Rhubarb.
• Prepare pudding and pour over marshmellow mixture.
• Top with reserved crust curmbs.
• ENJOY!
• Note Standing time is cooking time, which is approximate.

RHUBARB TORTE

Steps:

• Mix crust ingredients together.
• Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
• Cool.
• For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
• Cook until thick over medium heat, 3-5 minutes.
• Cool.
• Spread on crust.
• For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer.
• Finally prepare pudding mix according to package directions.
• Pour pudding gently over whipped cream/marshmallow layer.
• Refrigerate for 3-4 hours.