kansasgirl
Senior Cook
I LOVE rhubarb! Here is a fabulous recipe - don't mind the steps, it is very easy.
Rhubarb Custard Bars
Crust:
2 c AP flour
1/4 c sugar
1 c cold butter
1.In a bowl combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9 in baking pan. Bake at 350F for 10 minutes.
Filling:
2 c sugar
7 tb AP flour
1 c whipping cream
3 eggs, beaten
5 c Rhubarb, fresh or frozen, thawed and drained, chopped finely
1.Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350F for 40-45 minutes or until custard is set. Cool.
Topping:
6 oz cream cheese, softened
1/2 c sugar
1/2 ts vanilla
1 c whipping cream, whipped
1.Beat cream cheese, sugar and vanilla extract until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Rhubarb Custard Bars
Crust:
2 c AP flour
1/4 c sugar
1 c cold butter
1.In a bowl combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9 in baking pan. Bake at 350F for 10 minutes.
Filling:
2 c sugar
7 tb AP flour
1 c whipping cream
3 eggs, beaten
5 c Rhubarb, fresh or frozen, thawed and drained, chopped finely
1.Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350F for 40-45 minutes or until custard is set. Cool.
Topping:
6 oz cream cheese, softened
1/2 c sugar
1/2 ts vanilla
1 c whipping cream, whipped
1.Beat cream cheese, sugar and vanilla extract until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
