Description
A collection of delightful rhubarb desserts that blend sweet and tart flavors, celebrating Italian-American traditions.
Ingredients
Scale
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup finely diced rhubarb
- 2 cups all-purpose flour (for various desserts)
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 8 oz full-fat cream cheese
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 cups chopped rhubarb
- 1/2 cup water
- 1 tablespoon lemon zest
- 1 cup powdered sugar for dusting
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup butter, melted
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup milk
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1 unbaked pie crust
- 1 tablespoon butter
- 1/2 teaspoon ground cinnamon
- 4 cups chopped fresh rhubarb
- 1.25 cups rhubarb, sliced
- 1/4 cup butter
- 3/4 cup brown sugar
- 1/3 cup sugar
- 1.75 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Beat brown sugar, butter, vanilla extract, and egg together with an electric mixer until creamy.
- Gradually add flour, cinnamon, salt, baking soda, and baking powder. Beat well until a dough forms.
- Fold in the diced rhubarb until evenly distributed in the mixture.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a parchment-lined baking sheet, leaving space between each.
- Bake cookies for 12-14 minutes or until lightly golden brown and baked through.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Mix together the necessary ingredients for Rhubarb Cheesecake Bombs as directed in other recipes.
- Preheat the oven to 350°F for the Rhubarb Bars and mix the corresponding ingredients.
- Cream the softened butter and sugar together for the Rhubarb Cake before combining with the remaining ingredients and baking until done.
- Prepare the Zesty Rhubarb Lemon Pie by mixing the filling ingredients and baking in the crust.
- Consult the individual recipes for Best Ever Rhubarb Bars and Upside Down Rhubarb Muffins.
Notes
For richer flavors, utilize whole milk and real butter. Adjust spices to your liking, and consider incorporating citrus zest for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg