Rhubarb Custard Bars

"Bring on spring! If you cant wait use frozen rhubarb. Original poster is Shari Roach."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
12
Yields:
36 bars
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350°.
  • In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs.
  • Press into a lightly greased 13x9 baking pan.
  • Set aside.
  • For filling combine sugar and flour in a medium bowl.
  • Whisk in cream and eggs.
  • Stir in the rhubarb.
  • Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set.
  • Remove from oven, place on a cooling rack.
  • In a medium bowl beat cream cheese, sugar and vanilla until smooth.
  • Fold in the whipped cream.
  • Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours.
  • Cut into bars.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. For a shortbread like crust, cook the base for 10 minutes at 350 before you put the filling on and then bake for 40 to 45 minutes!
     
  2. One of my co-workers made this and I had to have the recipe. I loved it. I've made it a couple times now and it's easy and delicious.
     
  3. I made these for a pre-Father's Day family get-together and they are just amazing! So rich and creamy and not overly sweet despite the amount of sugar in the recipe. To me the crust was a nice balance to the creamy rich filling and I think I may add a few finely chopped toasted pecans to it next time. If using frozen rhubarb I would recommend after thawing, to drain *and* pat dry well. I couldn't believe the amount of moisture still in the rhubarb after draining. I am saving this recipe to my personal favorites. Thanks for posting Di. Brenda :)
     
  4. I saw these in theTaste of Home magazine and had to try them. Rich and tasty. I didn' love the crust, just wanted more of the filling and topping. I wonder how it would be with chopped nuts in the crust?
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes