RHUBARB DELIGHT RECIPES
RHUBARB DELIGHT RECIPE - FOOD.COM
Make and share this Rhubarb Delight recipe from Food.com.
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Crumble together the flour, baking powder, salt and butter.
- Mix egg and milk together and stir into crumbled mixture. (doing step #1 and #2 in a food processor works really slick).
- Cover the bottom and 2/3 of the sides of a greased 7x11 inch baking dish.
- Spread rhubarb over crust.
- Sprinkle jello over rhubarb.
- Mix together the topping ingredients and crumble over the jello.
- Bake 350 degrees for 50 minutes.
Nutrition Facts : Calories 463.7, FatContent 13, SaturatedFatContent 7.8, CholesterolContent 66.5, SodiumContent 420.1, CarbohydrateContent 82.5, FiberContent 2.3, SugarContent 54.9, ProteinContent 6.4
RHUBARB DELIGHT | JUST A PINCH RECIPES
Spring is here and Rhubarb is coming. Your first bite is strawberry sweet, and as it you eat it, you get that great rhubarb zing.
Provided by Susan Magness @imbossmare
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- Mix sugar, butter, flour, baking powder and eggs together and pat into the bottom od a 13x9x2 in. pan. Wash, and cut into 1/2 inch pieces enough rhubarb to cover crust completely. Then sprinkle the dry jello over the rhubarb. Top with streusel topping.
- Streusel topping: 1/2 cup butter, 1 1/2 cup granulated sugar, and 1 cup flour.
- Bake 40 minutes at 350 degrees. Serve with ice cream or whipped topping.
More about "rhubarb delight recipes"
RHUBARB DELIGHT RECIPE | ALL THE FLAVORS
I recall when I first read about INW Rhubarb and its authenticity. I had to try it, only to sample it and throw it in the bottom of the box. I was recently discussing baking things like apple crisp and rhubarb crisp at work, when someone asked if I could make a rhubarb custard vape. It got my creative gears turning, trying to figure out ways to impart INW Rhubarb into that type of recipe without it being overly tart and also without just dumping sweetener in to mask what might otherwise be an undesirable flavor in a vape. I've always thought that proper pairings and the right additives should eliminate any need to pour diluted sucralose into a mix unless you're trying to clone a commercial juice.
What I came up with is shake and vapable and carries plenty of sweetness without the gunk. It isn't exactly a "custard" in my opinion, but it isn't exactly a "crisp" either. It is however, delightful and very tasty.
*[INW Rhubarb](https://redd.it/4vzcc2)*
Those of you that have a bottle of INW Rhubarb already understand the potency and subjective "vile tartness" of the flavor. It can be too sour, tart, vegetal, whatever sensitivities it hits your palate with. That being said, it is very true to it's name and Inawera did a great job as far as authenticity with this one. Readers who have had the pleasure of gnawing on freshly picked rhubarb from the garden will know exactly what I'm talking about. If you don't like it and you have a bottle, it is workable, the key is pairing it with a supporting cast of fruits that can accent it without taking over.
*[FA Liquid Amber](https://redd.it/4se9aa)*
This flavor reminds me of a strong white wine. It carries a fermented note and does wonders with wetness in a recipe without adding the aloe funk INW Cactus would. I used it (ages ago) in my [Grape Ice Cream Cone](https://alltheflavors.com/recipes/9175#grape_ice_cream_cone_aka_dank_by_wh1skeyk1ng) to add a little jazz and beef up the main fruit note. I still make it fairly regularly to this day, Koolada and all, although some prefer it without the chill factor. I've tried many other fruit combos on this base, but I've found the ones I like best kept the Liquid Amber. Without it, the fruit note gets lost in the mix and fades into the backgrund. But back those creams off, and we lose that thick ice cream volume and mouthfeel. It took a lot of trial and error to conclude that I needed FA Liquid Amber in this recipe, and I carried that experience to the recipe below.
*[FA Pear](https://redd.it/4qcmic)*
Not an earthy green pear like TFA Pear. This one is more of a candied pear with its bright juiciness. It almost comes off as "crisp", and carries a lingering sweetness on the tongue. It does have a relatively authentic pear taste, but there is definitely some extra sweetness to go along with it. I tend use it at lower percentages to brighten up fruit recipes rather than cheating in a sweetener. It blends well with the green note of the rhubarb and helps ease the tartness into something much more palatable.
*[INW Shisha Strawberry](https://redd.it/4vzcc2)*
As a standalone strawberry, it holds its own, but it does benefit from being put with other strawberry flavors if you're after a full on strawberry taste. It has jammy properties, comes off a bit candied, and lends some soft creaminess, almost a puree if you will. It works well with every strawberry I've tried it with. Here, it serves as a great addition to the fruit portion of the recipe, mellowing out the rhubarb a bit further while giving the mix a bright hint of strawberry without coming to the front.
*[CAP Cinnamon Danish Swirl](https://redd.it/5gnqz0)*
CAP definitely hit the cinnamon with this one, but some say the bakery "danish" portion got left out along with the "swirl". It doesn't have the thick breadiness you would expect, and that's fine for this recipe. I started out trying for a rhubarb crisp, but tabled the idea and decided to make the mix a bit more gooey, bringing the next two flavors to the party. This could probably be backed down to the 1.5-2% range for the cinnamon sensitive. As far as using v2 here, just don't, you will be disappointed. I've subbed CDS v2 in other recipes, and it doesn't do the wonderful things v1 does.
*[INW Custard](https://redd.it/5qpztf)*
This is one ingredient I find to be a bit under-rated and under-utilized. All opinions aside, I find this a much more valuable ingredient than CAP Vanilla Custard. It doesn't take much to get the job done, and it's much thicker and egg-ier as a custard should be. Some say it has a vanilla note, others claim there to be none. I personally don't pick up vanilla from this one, maybe more of a heavy milk/cream sort of thing that would definitely play into a cereal recipe a lot better than actual dairy/milk offerings out there. At 1.5%, it serves as part of a thick and solid base for the fruits to sit on without turning the recipe into an eggy fruit + cream sort of thing.
*[INW Shisha Vanilla](https://redd.it/4q2cqx)*
This is *not* a strong or dark vanilla flavoring. At 1%, it provides a quite bit of body without bullying out other ingredients. I find it incredibly versatile, much like TFA Vanilla Swirl, yet I find this to be a little thicker and more concentrated. It's a great booster for the Custard, and adds another layer of depth to the gooey base. If you don't have this, TFA Vanilla Swirl at 2% should be an OK sub, but order yourself some of this because you're missing out on a fantastic ingredient.
From alltheflavors.com
From alltheflavors.com
See details
RHUBARB CREAM DELIGHT DESSERT RECIPE: HOW TO MAKE IT
I love cheesecake, and rhubarb is one of my favorite spring treats. So it's no wonder I love this! It's the best cheesecake-type dessert I've ever eaten!
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 264 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 264 calories per serving
- 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.
See details
RHUBARB DELIGHT RECIPE | ALL THE FLAVORS
I recall when I first read about INW Rhubarb and its authenticity. I had to try it, only to sample it and throw it in the bottom of the box. I was recently discussing baking things like apple crisp and rhubarb crisp at work, when someone asked if I could make a rhubarb custard vape. It got my creative gears turning, trying to figure out ways to impart INW Rhubarb into that type of recipe without it being overly tart and also without just dumping sweetener in to mask what might otherwise be an undesirable flavor in a vape. I've always thought that proper pairings and the right additives should eliminate any need to pour diluted sucralose into a mix unless you're trying to clone a commercial juice.
What I came up with is shake and vapable and carries plenty of sweetness without the gunk. It isn't exactly a "custard" in my opinion, but it isn't exactly a "crisp" either. It is however, delightful and very tasty.
*[INW Rhubarb](https://redd.it/4vzcc2)*
Those of you that have a bottle of INW Rhubarb already understand the potency and subjective "vile tartness" of the flavor. It can be too sour, tart, vegetal, whatever sensitivities it hits your palate with. That being said, it is very true to it's name and Inawera did a great job as far as authenticity with this one. Readers who have had the pleasure of gnawing on freshly picked rhubarb from the garden will know exactly what I'm talking about. If you don't like it and you have a bottle, it is workable, the key is pairing it with a supporting cast of fruits that can accent it without taking over.
*[FA Liquid Amber](https://redd.it/4se9aa)*
This flavor reminds me of a strong white wine. It carries a fermented note and does wonders with wetness in a recipe without adding the aloe funk INW Cactus would. I used it (ages ago) in my [Grape Ice Cream Cone](https://alltheflavors.com/recipes/9175#grape_ice_cream_cone_aka_dank_by_wh1skeyk1ng) to add a little jazz and beef up the main fruit note. I still make it fairly regularly to this day, Koolada and all, although some prefer it without the chill factor. I've tried many other fruit combos on this base, but I've found the ones I like best kept the Liquid Amber. Without it, the fruit note gets lost in the mix and fades into the backgrund. But back those creams off, and we lose that thick ice cream volume and mouthfeel. It took a lot of trial and error to conclude that I needed FA Liquid Amber in this recipe, and I carried that experience to the recipe below.
*[FA Pear](https://redd.it/4qcmic)*
Not an earthy green pear like TFA Pear. This one is more of a candied pear with its bright juiciness. It almost comes off as "crisp", and carries a lingering sweetness on the tongue. It does have a relatively authentic pear taste, but there is definitely some extra sweetness to go along with it. I tend use it at lower percentages to brighten up fruit recipes rather than cheating in a sweetener. It blends well with the green note of the rhubarb and helps ease the tartness into something much more palatable.
*[INW Shisha Strawberry](https://redd.it/4vzcc2)*
As a standalone strawberry, it holds its own, but it does benefit from being put with other strawberry flavors if you're after a full on strawberry taste. It has jammy properties, comes off a bit candied, and lends some soft creaminess, almost a puree if you will. It works well with every strawberry I've tried it with. Here, it serves as a great addition to the fruit portion of the recipe, mellowing out the rhubarb a bit further while giving the mix a bright hint of strawberry without coming to the front.
*[CAP Cinnamon Danish Swirl](https://redd.it/5gnqz0)*
CAP definitely hit the cinnamon with this one, but some say the bakery "danish" portion got left out along with the "swirl". It doesn't have the thick breadiness you would expect, and that's fine for this recipe. I started out trying for a rhubarb crisp, but tabled the idea and decided to make the mix a bit more gooey, bringing the next two flavors to the party. This could probably be backed down to the 1.5-2% range for the cinnamon sensitive. As far as using v2 here, just don't, you will be disappointed. I've subbed CDS v2 in other recipes, and it doesn't do the wonderful things v1 does.
*[INW Custard](https://redd.it/5qpztf)*
This is one ingredient I find to be a bit under-rated and under-utilized. All opinions aside, I find this a much more valuable ingredient than CAP Vanilla Custard. It doesn't take much to get the job done, and it's much thicker and egg-ier as a custard should be. Some say it has a vanilla note, others claim there to be none. I personally don't pick up vanilla from this one, maybe more of a heavy milk/cream sort of thing that would definitely play into a cereal recipe a lot better than actual dairy/milk offerings out there. At 1.5%, it serves as part of a thick and solid base for the fruits to sit on without turning the recipe into an eggy fruit + cream sort of thing.
*[INW Shisha Vanilla](https://redd.it/4q2cqx)*
This is *not* a strong or dark vanilla flavoring. At 1%, it provides a quite bit of body without bullying out other ingredients. I find it incredibly versatile, much like TFA Vanilla Swirl, yet I find this to be a little thicker and more concentrated. It's a great booster for the Custard, and adds another layer of depth to the gooey base. If you don't have this, TFA Vanilla Swirl at 2% should be an OK sub, but order yourself some of this because you're missing out on a fantastic ingredient.
From alltheflavors.com
From alltheflavors.com
See details
RHUBARB CREAM DELIGHT DESSERT RECIPE - FOOD.COM
I've never cooked with rhubarb, though I have tried a dessert with it in it once. It was interesting, so I'm looking forward to cooking with it!
From food.com
Total Time 1 hours
Calories 358.1 per serving
From food.com
Total Time 1 hours
Calories 358.1 per serving
- Chill.
See details
RHUBARB DELIGHT - RECIPE | COOKS.COM
RHUBARB DELIGHT 1 c. butter 2 c. flour 2 tbsp. sugar 3 egg yolks, beaten 1 c. sugar 2 tbsp. flour 1/2 c. cream or milk 1/8 tsp. salt 3 c. rhubarb, cut up Blend crust ingredients together. Press into bottom and sides of a 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Blend filling ingredients together and pour over crust.
From cooks.com
From cooks.com
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RHUBARB DELIGHT RECIPE | EPICURIOUS.COM
From epicurious.com
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RHUBARB DELIGHT RECIPE | EPICURIOUS.COM
Sep 28, 2015 · Press crumbs into bottom of a greased 7x11 inch baking dish. Bake at 350F for 8-10 minutes or until golden brown. Cool crust completely in pan on a rack. 2. To prepare bottom layer; combine sugar...
From epicurious.com
From epicurious.com
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RHUBARB DELIGHT - RECIPE | COOKS.COM
May 10, 2018 · RHUBARB DELIGHT 2 1/2 c. rhubarb, cut into 1/2 inch pieces 2 1/2 c. water 1 1/4 c. sugar 1/2 tsp. salt 1/4 c. tapioca (quick kind) 1 c. crushed pineapple 1/2 tsp. red food coloring Mix rhubarb, water, sugar, salt, and tapioca in a saucepan. Cook, stirring so that sauce does not stick, until it comes to a full boil. Remove from heat.
From cooks.com
From cooks.com
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RHUBARB DELIGHT RECIPE | EPICURIOUS.COM
Sep 28, 2015 · Bake at 350F for 8-10 minutes or until golden brown. Cool crust completely in pan on a rack. 2. To prepare bottom layer; combine sugar and cornstarch in a large saucepan. Stir in rhubarb and water ...
From epicurious.com
From epicurious.com
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RHUBARB DELIGHT RECIPE | COOKING BLOG
Recipe: Rhubarb Delight. Bottom Layer: 1 cup all-purposes flour 2 tablespoons granulated sugar 1/2 cup butter 1/4 cup finely chopped nuts . Rhubarb Layer: 1/2 cup orange juice 2 1/2 cups diced rhubarb 3 large egg yolks 1 cup heavy cream 2 tablespoons all-purpose flour . Topping:
From recipes-quick.com
From recipes-quick.com
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RHUBARB DELIGHT RECIPE | MOUNTAIN VIEW COUNTRY MARKET
Rhubarb Delight. Mix graham crumbs and melted butter and press into 9" x 13" pan. Bake 10 minutes. Cool. Mix cream cheese, powdered sugar and Cool Whip. Spread on graham crust. Cook rhubarb, sugar and 6 c. water until rhubarb is almost soft, but not mushy. Mix clear jel with 1 c. cold water. Add to rhubarb mixture and cook on medium heat till ...
From mountainviewbulkfoods.com
From mountainviewbulkfoods.com
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RHUBARB DELIGHT - RECIPE | COOKS.COM
May 10, 2018 · Home > Recipes > Desserts > Rhubarb Delight. Printer-friendly version. RHUBARB DELIGHT : 2 1/2 c. rhubarb, cut into 1/2 inch pieces 2 1/2 c. water 1 1/4 c. sugar 1/2 tsp. salt 1/4 c. tapioca (quick kind) 1 c. crushed pineapple 1/2 tsp. red food coloring. Mix rhubarb, water, sugar, salt, and tapioca in a saucepan. Cook, stirring so that sauce ...
From cooks.com
From cooks.com
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RHUBARB CREAM DELIGHT DESSERT RECIPE - SHARE-RECIPES.NET
Rhubarb Cream Delight Dessert Recipe Food.com. 4 hours ago 1 cup flour 1 / 4 cup granulated sugar 1 / 2 cup butter or 1/2 cup margarine Rhubarb Layer 3 cups fresh rhubarb, cut in 1/2 inch pieces 1 / 2 cup sugar 1 tablespoon flour Cream …. 1.Make crust: Mix flour, sugar and butter; pat into 10" pie plate and set aside. 2.Make rhubarb layer: Combine rhubarb, sugar and flour.
From share-recipes.net
From share-recipes.net
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RHUBARB DELIGHT | CHATTY GOURMET
Rhubarb Delight. This is a wonderful spring dessert that comes from my mother’s collection of recipes and is dedicated to her memory. The tartness of rhubarb and sweetness of the crust and meringue complement each other nicely. Ingredients. Crust 1 cup of butter at room temperature
From chattygourmet.com
From chattygourmet.com
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YORKSHIRE RHUBARB DELIGHT - TRADITIONAL YORKSHIRE RECIPES
I came across ‘Yorkshire Rhubarb Delight’ in a local recipe book and was attracted to the easy-going style of it. Ingredients. Rhubarb (“as much as you like“, says the recipe, but around a 16 oz/ 1lb in weight of trimmed rhubarb will do the job) Sugar to taste; Packet of any red jelly; Method. Chop and simmer rhubarb with a little water until it is soft
From traditional-yorkshire-recipes.info
From traditional-yorkshire-recipes.info
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RHUBARB DREAM BARS RECIPE | ALLRECIPES
Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven. Bake for another 35 minutes in the preheated oven, or until rhubarb is tender.
From allrecipes.com
From allrecipes.com
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RHUBARB DELIGHT - WALNUT CREEK CHEESE
Mix graham crumbs and melted butter and press into 9" x 13" pan. Bake 10 minutes. Cool. Mix cream cheese, powdered sugar and Cool Whip. Spread on graham crust. Cook rhubarb, sugar and 6 c. water until rhubarb is almost soft, but not mushy. Mix clear jel with 1 c. cold water. Add to rhubarb mixture and cook on medium heat till thickened ...
From walnutcreekcheese.com
From walnutcreekcheese.com
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RHUBARB DELIGHT RECIPE - COOKSRECIPES.COM
Rhubarb Delight. This terrific recipe for Rhubarb Delight was submitted by Erica Baron from Toronto, Ontario. Recipe Ingredients: Bottom Layer: 1 cup all-purposes flour 2 tablespoons granulated sugar 1/2 cup butter 1/4 cup finely chopped nuts . Rhubarb Layer: 1/2 cup orange juice 2 1/2 cups diced rhubarb 3 large egg yolks 1 cup heavy cream
From cooksrecipes.com
From cooksrecipes.com
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97 RHUBARB DELIGHT IDEAS IN 2021 | RHUBARB, RHUBARB ...
Jan 18, 2021 - Explore Mariann Lifwergren's board "Rhubarb delight", followed by 692 people on Pinterest. See more ideas about rhubarb, rhubarb recipes, desserts.
From pinterest.com
From pinterest.com
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RECIPE: RHUBARB DELIGHT | DUNCAN HINES CANADA®
Spray 9X13 pan, Spread rhubarb in bottom of pan. Sprinkle gelatine nix over rhubarb. Next add miniature marshmallows. Make cake according to directions on Duncan Hines box. Pour over the marshmallows and bake according to the cake mixtures directions. Let cool until easy to serve Add ice cream if you wish .Just as good cold.
From duncanhines.ca
From duncanhines.ca
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