Strawberry-Rhubarb Pretzel Pie | Southern Living
Remember that strawberry-pretzel salad that showed up at every church supper? We’ve turned it into your new favorite pie with a salty-sweet pretzel crust and added zip from rhubarb. We all love our classic desserts, but sometimes it is fun to change them up a bit and create something new. The frozen strawberries used in the traditional recipe are fine if it is the middle of winter but, since plump, fresh berries available at the Farmers’ Market, we thought they would make a delicious change to this pie.
Get the recipe:
Ingredients:
CRUST
1 1/2 cups finely crushed pretzel sticks; 1/4 cup packed light brown sugar; 6 tablespoons butter
FILLING
1 (8-oz.) pkg. cream cheese; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1 cup heavy cream
TOPPING
2 cups water; 6 tablespoons granulated sugar; 8 ounces fresh or frozen rhubarb; 3 tablespoons strawberry jam; 2 cups sliced strawberries
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Professional Baker Teaches You How To Make RHUBARB TART!
Rhubarb Crumble Tart is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 8-10
Prep Time: 30 minutes
Cook Time 60 minutes
Ingredients
Crust & Crumble
1 ½ cups (225 g) all-purpose flour (plain flour)
½ cup (100 g) granulated sugar (caster sugar)
¼ cup (30 g) ground almonds (almond meal)
1 Tbsp (12 g) packed light brown sugar
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
10 Tbsp (150 g) cool unsalted butter, cut into pieces
Filling
2 cups (500 mL) diced fresh rhubarb
1/3 cup (80 mL) whipping (35%) cream
1 large egg
1 egg yolk
¼ cup (50 g) granulated sugar (caster sugar)
2 Tbsp (18 g) all-purpose flour
2 Tbsp (15 g) ground almonds (almond meal)
1 Tbsp (15 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
Directions
1. Preheat the oven to 350 F (180 C).
2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 1 cup (140 g) of the crumble and spread this in the bottom an ungreased pie plate (do not press in) or onto a parchment-lined baking tray. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.
3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, brandy (if using) and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this (still at 350 F/180 C) for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.
The tart can be served chilled or at room temperature.
Serve with Laurel Crème Anglaise (recipe follows)
LAUREL CRÈME ANGLAISE
Yield: Almost 400 mL
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients
1 ½ cups (375 mL) 10% cream (half-&-half)
2 bay laurel leaves
½ vanilla bean
3 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)
Directions
1. Place the cream in a small saucepot over medium heat and add the bay leaves and the scraped seeds and the pod of the vanilla bean. Bring this to just below a simmer.
2. In a small bowl, whisk the egg yolks and sugar. Remove the vanilla bean pod from the cream and then add a little of the cream to the yolks while whisking, then gradually ladle in about half of the cream while whisking. Add this mixture back to the pot and continue to whisk on medium-low heat until it thickens enough to coat the back of a spoon, 3-4 minutes. Strain this into a bowl, cool to room temperature and then chill completely.
The Crème Anglaise will keep for up to 4 days refrigerated.
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#OhYum #CrumbleRecipe #Rhubarb
No Bake Strawberry Rhubarb Cheesecake Recipe
Strawberry Rhubarb Cheesecake is perfect cake for late summer when rhubarbs and strawberries are in season. This cake balances between the tartness of the rhubarb and the sweetness of the strawberries. Delicious and light cake for those late summer days. I hope you enjoy this recipe!
Recipe
cake ring 16 cm x 7 cm
Ingredients
Cookie Crust
100 g digestive cookies
50 g butter
Rhubarb compote
150 g rhubarb
50 g sugar
1 tbsp water
Rhubarb cream cheese filling
100 g cream cheese
125 g quark
1 dl rhubarb compote
1,5 tbsp (15 g) sugar
2 gelatin sheets + 2 tbsp water
100 g cream
Strawberry cream cheese filling
100 g cream cheese
125 g quark
50 g sugar
1,5 dl strawberries
2 gelatin sheets + 2 tbsp water
100 g cream
Strawberry rhubarb juice jelly
100 g strawberries
100 g rhubarb
100 g sugar
200 g Water
2 gelatin sheets + water
Decoration
white chocolate
strawberries
White chocolate covered cashew nuts
Instructions
1. Make the rhubarb compote. Wash and cut the rhubarb and put in a pot with sugar and water. Bring to a boil. Mix until rhubarbs are softened. Let it cool.
2. Make the crust. Crush the digestive cookies in a bag using a rolling pin or crush them in a food processor. Pour cookies into a small bowl and stir in melted butter. Put a baking sheet under the cake ring and cover the sides with a cake collar. Press the mixture firmly into the bottom. But in to the fridge.
3. Make the rhubarb filling. Soak sheets of gelatin in cold water around 5 minutes. Beat the cream cheese, quark and sugar together until well combined and smooth. Add in rhubarb compote and mix in well. Lift gelatin sheets from the cold water and squeeze quently to remove excess water. Put in a heatproof bowl with water and microwave it around 10 to 20 seconds (do not let it boil). Put the dissolved gelatin to the cream cheese mixture. Add in loosely whipped cream and mix until combined. Pour the filling over the crust and spread into an even layer. Refrigerate for 50 minutes.
4. Make the strawberry filling. Add the strawberries to a food processor and puree until smooth. Soak sheets of gelatin in cold water around 5 minutes. Beat the cream cheese, quark and sugar together until combined and smooth. Add in strawberry puree and mix in well. Lift gelatin sheets from the cold water and squeeze gently to remove excess water. Put in a heatproof bowl with water and microwave it around 10 to 20 seconds. Put the dissolved gelatin to the cream cheese mixture. Add in loosely whipped cream and mix until combined. Pour the filling over the rhubarb filling. Refrigerate for 4 hours or overnight.
5. Make the strawberry rhubarb juice jelly. Wash the rhubarb and cut in to pieces. Bring water to a boil. Add rhubarb and strawberries and let simmer until soft. Stir in the sugar and turn off the heat. Once cool pour juice through a strainer. Soak sheets of gelatin in cold water around 5 minutes. Put in a heatproof bowl with 2 tbsp of juice and microwave it around 10 to 20 seconds. Pour the gelatin to the rest of the juice. Pour jelly over the cheese cake. Refrigerate for 30-60 minutes.
6. Remove the cake ring and decorate the cake.
Background music: Sweet Dreams by Michele Nobler
Rhubarb Cheesecake Bars Recipe
The recipe for my Rhubarb Cheesecake Bars is available here
Hi lovelies, it has been a long time since I shared my last cake recipe. So I thought it is about time to share one and today I want to honour the current rhubarb season and share a delicious Rhubarb Cheesecake Bars recipe with you. This cake is a beautiful combination of a moist cake layer and a cheesecake with the addition of rhubarb. It is a great treat to enjoy with your tea or coffee :) Happy Baking Lovelies! :)
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#inthekitchenwithelisa #rhubarb #rhubarbbars
Rhubarb Cheesecake
Take advantage of early spring produce with this light and vibrant No-Bake Cheesecake with Poached Rhubarb. Susan (IG: @rhubandcod) tells us how to make this decadent dessert that features a crisp graham cracker crust filled with a rich and airy cream cheese center topped with rhubarb poached in vanilla bean syrup and crushed lightly salted pistachios. From crust to creamy filling the bulk of this rhubarb-topped cheesecake is made with ZWILLING ENFINIGY Power Blender.
If rhubarb isn’t your thing, try topping your cheesecake with berries, chocolate ganache, or a zingy lemon curd.
Recipe:
35g graham crackers, broken into smaller pieces
⅓ cup brown sugar
½ tsp salt
½ cup unsalted butter, melted
1 cup heavy cream
3 (227g) blocks of cream cheese, softened
½ cup sugar
¼ cup sour cream, room temperature
2 tbsp powdered sugar, sifted
1 tsp vanilla extract
1 lemon, juiced
200g rhubarb, cut into batons
1 cup water
⅔ cup sugar
½ tsp vanilla bean paste
¼ cup lightly salted pistachios
Place the crackers, sugar, and salt in a blender. Blitz to a fine crumb.
Set the blender to low and stream in the butter. Transfer to a springform pan. Press evenly into the base and up the sides. Chill.
Pour the cream into a bowl and, using a hand mixer, whisk on high until stiff peaks form.
Place the cream cheese, sugar, sour cream, powdered sugar, and vanilla extract in a blender. Set to low and stream in the lemon juice. Blitz until very smooth.
Transfer the filling to a bowl and fold in the cream. Pour the filling into the crust and smooth the top. Chill overnight.
The next day, pour the water, sugar, and vanilla bean paste into a skillet. Bring to a simmer and add the rhubarb. Simmer for 5 minutes before taking off the heat. Cover and let cool to room temperature.
Crush the pistachios in a mortar and pestle.
Top the cheesecake with the rhubarb and sprinkle with the crushed pistachios.
#Zwilling #Zwillingenfinigy #cheesecake #nobakecheesecake #nobakedesserts #rhubarb #shortsviral #youtubeshorts
How to make rhubarb cheesecake traybake - a spring recipe from the National Trust
Top National Trust chef Clive Goudercourt shows how to make a tasty rhubarb cheesecake traybake, as served in National Trust restaurants across the country, using seasonal spring ingredients.
For a full spring menu try combining this recipe with a starter of spring vegetable soup and a main course of chicken and leek pie.
For more National Trust recipes go to:
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