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
Want to see more Southern Living videos? Subscribe to our channel! -
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:
How To Make Strawberry Rhubarb Cheesecake
This such an easy pie to make and one that won't last long at any gatherings. Hope you like.
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
Filling
- 1 package cream cheese softened
- 1 large egg
- 1/2 teaspoon vanilla
- 1/4 cup sugar
Topping
- 1 cup chopped Rhubarb
- 1 cup chopped strawberries
- 1/2 cup sugar
Rhubarb Cheesecake
Ingredient Checklist
FOR THE BOTTOM CRUST
1 cup all-purpose flour
¼ cup white sugar
½ cup butter
FOR RHUBARB
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
FOR CHEESECAKE
2 (8 ounce) packages cream cheese
1/4 cup white sugar
2 eggs
FOR TOPPING
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
Rhubarb Strawberry Cheesecake Recipe
The recipe for my Rhubarb Strawberry Cheesecake is available here
Hi lovelies, as promised today I am sharing with you a delicious melt in your mouth creamy cheesecake recipe using my homemade Rhubarb and Strawberry Jam that I shared last week. The idea for this cheesecake was really spontaneous, I thought of it while filming the intro and outro for the jam tutorial and I am so glad I did. This Rhubarb Strawberry Cheesecake is so delicious it has made everyone in our family fall in love with it :) I hope you are also going to give it a go. Happy Baking Lovelies!
To support me on other social media channels follow me here:
Website:
Instagram:
Facebook:
Pinterest:
If you have any questions to this recipe please feel free to ask me in the comments.
Give a thumbs up if you liked this video and subscribe to my channel for more weekly recipes!
#inthekitchenwithelisa #strawberrycheesecake #cheesecakerecipe
Maple No-Bake Strawberry Rhubarb Cheesecake | with Maple from Canada | Perfect Dessert for Summer!
CLICK BELOW FOR RECIPE! ????????????
My Maple No-Bake Strawberry Rhubarb Cheesecake recipe is sponsored by Maple from Canada. This no-bake cheesecake recipe is the ultimate summer treat! I love using Canada's pure maple syrup for cooking, baking and even for drinks! This cheesecake is sweetened only with pure maple syrup, no additional sugar is added! It’s made with a simple, maple rhubarb jam and diced strawberries folded into a creamy cheesecake batter. To make this cake extra special, I add sliced strawberries along the edge and top the cake with maple whipped cream! You’ll love all the incredible flavors of this strawberry dessert!
Learn more about Maple from Canada here:
INGREDIENTS:
For Rhubarb Jam:
3 cups (366 g) diced rhubarb
½ cup (120 ml) pure maple syrup from Canada
For Cheesecake:
12 graham crackers
1/3 cup (76 g) unsalted butter, melted
32 oz (4 packages/907g) cream cheese, softened at room temp
½ cup (123 g) sour cream
2 tsp (10 ml) vanilla extract
¾ cup (180 ml) pure maple syrup from Canada
1 ½ tbsp (14 g) unflavored gelatin
3 tbsp (45 ml) water
Red or pink food coloring, optional
1 cup (240 ml) heavy cream, chilled
3 cups (500 g) diced strawberries
For Maple Whipped Cream:
2 cups (475 ml) heavy cream, chilled
½ cup (120 ml) pure maple syrup from Canada
1 cup (145 g) strawberries, for garnish
GET THE FULL RECIPE HERE:
SUPPLIES/TOOLS
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
**Pure Maple Syrup from Canada ( – you’ll want to add this maple syrup to everything!
**Acetate Cake Collar ( – this plastic comes in a bulk roll that’s easy to cut down to size. The roll will last for quite a while!
**9-inch Springform Pan ( – this type of pan is a must for any cheesecake recipe.
** Food Processor ( – I love my simple and powerful food processor for jobs big and small.
**Copper KitchenAid Mixer (may be sold out):
**Epicurean Cutting Boards ( - these come in many different sizes and colors, too! And, they're dishwasher safe!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Contents of this video:
00:00 Introduction
00:47 Maple Rhubarb Jam
02:46 Graham Cracker Crust
04:02 Cheesecake Batter
07:45 Assembling the Cheesecake
09:34 Maple Whipped Cream
10:08 How to Transfer a Cake
11:30 Garnishing the Top
12:45 Taste Test
#nobakecheesecake #puremaplesyrup #strawberrycheesecake #tatyanaseverydayfood
Mini Strawberry Rhubarb Cobbler With Buttermilk Cream Cheese Biscuits
Here is what you'll need!
Servings: 12 mini cobblers
INGREDIENTS
3 cups strawberries, chopped
3 cups rhubarb, thinly sliced
1 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
½ lemon, juiced
½ tsp cinnamon
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
¾ teaspoons baking soda
1 teaspoon salt
4 ounces cream cheese, cold and cubed
4 tablespoon butter, cold and cubed
12 jam jars
PREPARATION
1. Preheat oven to 450˚F (230˚C)
2. In a medium mixing bowl combine strawberries, rhubarb, sugar, flour, slurry of cornstarch and lemon juice, and cinnamon. Set aside.
3. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
4. Add cream cheese and butter and cut it into the dry ingredients until it reaches a “sandy” consistency but large pieces of cream cheese and butter remain.
5. Add buttermilk and mix together with a wooden spoon until the dough start to come together.
6. Flip out onto a floured surface and knead the dough until it comes together.
7. Roll the dough out and fold it in on itself, repeat this process several times (this will help create flakey layers of the biscuit)
8. Roll the dough out once more and using a jam jar, cut out 12 individual biscuits.
9. Place 12 jam jars into a large roasting tray.
10. Fill each jar about halfway with the strawberry rhubarb filling.
11. Top each jar with a biscuit and brush with additional buttermilk and coarse sugar
12. Pour 2-3 cups of water into the baking tray to create a water bath, coming roughly halfway up the side of the jam jars.
13. Bake in a preheated oven for 20-25 minutes, until the biscuits are browned and cooked through.
12. Remove from oven, and allow to cool slightly before serving. Enjoy!
Music provided by Warner Chappell Inc. Used with permission