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!
Featured Pinch Tips Video
- 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
Blend flour and sugar together. Cut in butter with a pastry blender.
In large mixing bowl, blend sugar and flour and then eggs, vanilla and rhubarb. Mix well.
****Because this is a custard, be sure to refrigerate any leftovers.