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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (68g) Recipe makes 12 servings The following items or measurements are not included below: Splenda granular Splenda granular |
||
| Calories 135 | ||
| Calories from Fat 53 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 49mg | 2% | |
| Potassium 139mg | 3% | |
| Total Carbohydrate 19.7g | 6% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 7.9g | ||
| Protein 1.9g | 3% | |
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Rhubarb Cherry Dessert With Cookie Crust
By: Brooke the Cook in WI
Jun 3, 2008
This is a spin-off of several rhubarb recipes I've tried recently, including one by CoffeeB... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.
SERVES 12
Ingredients
Crust
- 2/3 cup white flour
- 1/4 cup wheat flour
- 1/3 cup powdered sugar
- 1/4 cup butter, cold
Filling
- 4-5 cups rhubarb, chopped
- 1 (1/3 ounce) package sugar-free cherry gelatin (or any red color will do)
- 1 tablespoon cornstarch
- 1 tablespoon Splenda granular or sugar
Topping
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup Splenda granular
- 2 tablespoons butter, melted
Directions
1
Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --2
For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).3
Press mixture to bottom on baking pan and bake for 11 minutes.4
While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.5
Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.6
Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: twissis
On Sep 8, 2008
Made for Adopt-A-Tag since I am always looking for new ways to use my abundant summer supply of fresh rhubarb from the garden of a friend. Icelanders do not favor using sugar-free products & I rarely see them here except in very pricey import stores, so I made a sugar version of this recipe. It still retained its tartness & was esp good served warm w/vanilla ice cream as BarbryT speculated. Thx for sharing this tasty recipe w/us. 
From: BarbryT
On Aug 6, 2008
VERY tart. The crust is tender and crumbly, the strusel outstanding. I think the jello powder added a bit too much acid for my taste. Would be nice with vanilla ice cream, I suspect.
From: Sydney Mike
On Jul 10, 2008
Am not big on rhubarb, but since I was making this to take to some neighbors (& they LOVE the stuff!) I chose to make this for them! Well, they LOVED IT, & I must admit that it was pretty tasty (HAD to keep a small piece for taste-testing, of course)! And, if someone really twisted my arm, I might just make it again! [Made & reviewed in the Family Picks part of Zaar World Tour 4]
From: LUv 2 BaKE
On Jul 9, 2008
I don't really know how to rate it since when I printed out the recipe the cornstarch, splenda and topping was yet added to the recipe. So, as I made it it was very good. The cookie crust was crisp and softened without being soggy the next day. I was worried it would be too sweet, but the sugar free jello powder added great favour, some sweetness and the tartness of the rhubarb still was there. I can only imagine this would now definietly deserve 5 stars with the topping! Thanks for a keeper Brooke! Reviewed during ZWT 4.
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