1944 Bake Off Winner Rhubarb Custard Bars
If you have an abundance of rhubarb, you have to give this a try. Anything that is still being passed around from 1944 just has to be good!
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- 1 1/4 c
- 1/2 c
- 1 stick
- butter, room temperature
- 1 c
- 1/4 tsp
- 2 Tbsp
- 4 large
- eggs, beaten
- 1 tsp
- 4-5 c
- rhubarb, cut into small pieces
- cool whip or whipped cream, optional
1Preheat oven to 350 degrees. Grease a 9x13 pan.
Blend flour and sugar together. Cut in butter with a pastry blender.
3Press crust into pan. Bake for 10 minutes until lightly golden.
In large mixing bowl, blend sugar and flour and then eggs, vanilla and rhubarb. Mix well.
5Pour mixture over partially baked crust and continue baking for 30-35 minutes being careful not to over bake.
6Top with powdered sugar, whipped topping or ice cream just before serving.
****Because this is a custard, be sure to refrigerate any leftovers.