|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Results 1 - 9 of 9 for rhubarb cheesecake
Combine all crust ... 20 minutes. Mix rhubarb, sugar and ... clear and thick and rhubarb is tender. Add vanilla and Jello. Spread over cheesecake. Chill.
Mix ingredients well. ... Bake 10 minutes. Cook rhubarb, sugar, cornstarch and cinnamon; cool. Add 2 drops red color. Pour over baked cream cheese layer.
Mix 1/2 cup ... the flour and rhubarb. Turn into ... Remove from oven and spread immediately with the following: Blend thoroughly. Spread over hot pie. Cool.
Put all filling ingredients except rhubarb into a medium ... and refrigerate at least 2 hours until chilled. Cut into 2 inch squares. Keeps up to 3 days.
Mix and pat ... Pour over hot rhubarb layer. Bake 350 ... 30 minutes or until almost set. Combine and spread over hot layers and chill. Serves 12 to 16.
Crust: Mix ingredients ... plate. Set aside. Rhubarb: Combine rhubarb, ... almost set. Topping: Combine ingredients; spread over hot layers. Chill. Serves 12.
Put all filling ... bowl, except the rhubarb. Beat until ... heat-proof surface and let stand 15 minutes. Cover and refrigerate at least 2 hours or until chilled.
In a bowl, ... saucepan, combine the rhubarb, sugar, water, ... desired. Remove from the heat, cool. Pour over filling. Cover and refrigerate for 1 hour.
CRUST: Combine all ... until smooth. Add rhubarb and stir to ... remaining crust crumbs. Bake at 350 degrees 40 minutes. Cool and cut, store in refrigerator.
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