RHUBARB CUSTARD DESSERT RECIPES
RHUBARB CUSTARD DESSERT RECIPE - FOOD.COM
Make and share this Rhubarb Custard Dessert recipe from Food.com.
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 1 hours 10 minutes
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 451.9, FatContent 17.4, SaturatedFatContent 10.2, CholesterolContent 141.9, SodiumContent 192.5, CarbohydrateContent 69.1, FiberContent 1.6, SugarContent 48.7, ProteinContent 6.4
AUNT EMMA'S RHUBARB CUSTARD DESSERT RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 7 minutes.
- Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
- Pour rhubarb mixture over hot, partially baked crust. Continue baking 40-45 minutes or until filling is firm to touch.
- Increase oven temperature to 400°F.
- Beat egg whites in bowl at low speed until foamy. Add vanilla and 1/4 teaspoon salt. Increase speed to high; beat, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
- Spread meringue over hot filling, sealing to edge. Continue baking 9-11 minutes or until meringue is lightly browned. Cool completely. Store any leftovers in refrigerator.
Nutrition Facts : Calories 340 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 100 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 52 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 5 grams
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Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
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Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 198 calories per serving
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
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This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
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This is a very good recipe to use some of your rhubarb. I bought some at the market and decidedd to make a custard dessert tart.
This was inspired by my desire for rhubarb.
While visiting my cousin in Michigan I saw her rhubarb patch and asked for a root to grow at home; that was 6 days ago- she dug up a piece and I carefully wrapped it in wet paper and added a bit of water with it in a plastic bag- hoping it would not leak in my suitcase on the way home. Or be confiscated at the airport.
When I got home I planted it in fresh soil and watered it a lot. Yesterday I saw it has sprouted.
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This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
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Reviews 3.6
Total Time 1 hours 30 minutes
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- Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
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This is a very good recipe to use some of your rhubarb. I bought some at the market and decidedd to make a custard dessert tart.
This was inspired by my desire for rhubarb.
While visiting my cousin in Michigan I saw her rhubarb patch and asked for a root to grow at home; that was 6 days ago- she dug up a piece and I carefully wrapped it in wet paper and added a bit of water with it in a plastic bag- hoping it would not leak in my suitcase on the way home. Or be confiscated at the airport.
When I got home I planted it in fresh soil and watered it a lot. Yesterday I saw it has sprouted.
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Reviews 5
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