Rhubarb Cream Delight

This is like a rhubarb cheesecake-super, super yummy!!

Cool and creamy, perfect for a summer BBQ.

I have no idea where this recipe is from I found it in my sisters recipe book one day that was lying open on the counter. The recipe was written with my own hand writing!!

So I figured I better make it and see if I remembered making before-pretty sure I haven't!

Let get to it!

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There are many layers but don't let that stop you they are all quick and easy!

First off mix together crust ingredients

It's kinda crumbly....

like so..

but it comes together nicely

Set aside and start on next layer

Cut up fresh rhubarb.

Mix that with sugar and flour and pour into crust.

Bake for 15 minutes.

Next is the cream layer:

cream cheese, sugar and eggs

Bake again for 30 minutes and top with the sour cream, sugar and vanilla mixture.

Chill....then...

Enjoy!!!

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Rhubarb Betty

I know summer’s almost coming to an end and to many of us that means that we wont be grilling so much bc of weather and such..so here is a real treat to end an outdoor dinner with an old fashioned Rhubarb Betty hot off the grill..Yes I said off the grill..(I thought it was strange I had never heard of such a thing being cooked on a grill)  Even my husband told me I was going to just waste the last of our rhubarb..But it was DELICIOUS!!!!

Preheat a grill to medium low.

Whisk panko, brown sugar, 1/4c sugar, the cinnamon, allspice, ginger, and cloves in a medium bowl until combined.




In another bowl, toss the rhubarb with the remaining 2/3c sugar and the lemon juice to coat.




Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3T of the breadcrumbs mixture in the bottom of the skillet.




Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds.  Dot with the cut-up butter.



Put the skillet in the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15-20 minutes.




Serve warm and top with ice cream..



Enjoy…!!!  It is very YUMMY!!!



(recipe from food network magazine)
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Rhubarb Crisp Bars

Who has rhubarb growing yet??? We have had a lot already and I knew I wanted to make something with it for a dessert that I had to take over to a friend recently. I kind of wanted a crisp but not really a runny crisp and I really didn't want to make a pie. So I went looking online for something that I kind of had in mind..and I found it..Rhubarb Crisp Bars..OOoohh I thought these would be PERFECT!! Just what I had in mind..

For the crust, combine flour, sugar and salt in a bowl.

Add the butter and using a pastry cutter, work ingredients until well combined. The dough will be crumbly.

Press crust into an 8×8 glass pan with your fingers or the bottom of a measuring cup

For the rhubarb filling, combine rhubarb, sugar and cornstarch in a bowl and dump over the crust, spreading until even.

Last, for the crumb topping, combine flour, oats, brown sugar, baking powder and salt in a bowl. Cut butter into pats and with your hands, work the butter into the dry ingredients until it is combined and crumbly.

Then break mixture into little crumbs over the top of the rhubarb, spreading evenly over the top. (Crumb topping courtesy of the Pioneer Woman and the apricot bar recipe.)

Bake for 40 minutes if you have fresh rhubarb; if frozen, bake for 60 minutes. When entire top is nice and golden brown, pull it out of the oven and dig in immediately! Serve with a big scoop of vanilla ice cream if you’re into that.

Enjoy!
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