Rhubarb Cream Delight Dessert
Indulge in the perfect balance of tangy and sweet with this Rhubarb Cream Delight Dessert, a show-stopping treat that's as vibrant as it is delicious. Featuring layers of tender, tart rhubarb filling, a creamy whipped cheesecake layer, and a buttery oat crumble, this dessert is a true crowd-pleaser. With a golden crust made from rolled oats and brown sugar, paired with a velvety blend of cream cheese and freshly whipped cream, every bite offers a delightful contrast of textures and flavors. This easy-to-make dessert is perfect for spring gatherings or any occasion where you want to wow your guests with a dessert that's as beautiful as it is refreshing. Serve it chilled for the ultimate creamy and fruity experience!
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Recipe Information
Ingredients
- 4 cups (chopped) Rhubarb
- 1.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.5 cups Water
- 0.5 cups Butter
- 1 cup All-purpose flour
- 0.5 cup (packed) Brown sugar
- 1 cup Rolled oats
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 2 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb is tender, about 10 minutes. Set aside to cool.
In a mixing bowl, combine the butter, flour, brown sugar, and rolled oats. Mix well until the mixture resembles coarse crumbs. Press two-thirds of this mixture into the bottom of a 9x13-inch baking dish to form the crust.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden and set. Remove from oven and let it cool.
In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cream mixture evenly over the cooled crust in the baking dish.
Pour the cooled rhubarb mixture over the cream layer, spreading it out evenly.
Top with the remaining oat crumble mixture, sprinkling it evenly over the rhubarb layer.
Return the dish to the oven and bake for another 25-30 minutes, or until the topping is golden brown.
Allow the dessert to cool to room temperature, then refrigerate for at least 2 hours to set before serving.
Slice and serve chilled. Enjoy your Rhubarb Cream Delight Dessert!
Nutrition Facts
Calories |
6667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.0 g | 435% | |
| Saturated Fat | 194.5 g | 972% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 838.1 g | 305% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 635.9 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1074 mg | 83% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3147 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
