Tuesday, June 1, 2010

Rhubarbarama Chapter II

I have a couple more rhubarb recipes to share:
Rhubarb Cheesecake Squares
Crumb base:
1/2 c .butter
1 cup flour
3/4 c. oatmeal
1/2 c brown sugar
1/4 tsp cinnamon
Blend all the ingredients for the crumb base until they form coarse crumbs. Pat half of the crumbs into a greased 9 x 9 pan.
1 8-oz pkg cream cheese--room temperature
3/4 c. sugar
1 egg
1/8 tsp nutmeg
2 c. rhuarb cut up
1/4 tsp cinnamon
Combine all ingredients except rhubarb and blend until smooth. Gently stir in rhubarb. Spread filling over crust. Top with reserved crumbs. Bake at 350 degrees 40 to 45 minutes. Cool dessert and keep refrigerated.

Rhubarb Rumble 
(Don't get me started about who came up with such a cheesy name for this quick, easy and deliciously refreshing pie)
3 c chopped rhubarb
1-3 oz pkg strawberry gelatin
1 1/2 c cold milk
1 small pkg instant vanilla pudding mix
1 8" graham cracker crust.
Place rhubarb in a microwave bowl (I use a small casserole), cover and microwave on high for 6 to 8 minutes or until rhubarb is softened. Immediately stir in gelatin until dissolved and cool completely. In a bowl, combine milk and pudding mix and beat on low for 2 minutes. Fold into rhubarb mix and spoon into crust. Cover and refrigerate. Makes 8 servings.

Can use sugar free jello and pudding. I usually use a (boughten) shortbread pie crust instead of graham cracker

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