Sweet Rhubarb Custard Bars

Kathie Carr

By
@kathiecc

This rhubarb recipe is dated 1971 in my Mom's collection. It came from a newspaper clipping but I don't know which paper. It was a dessert she served her church ladies at their meetings and she said they loved it. I agree its good. And different.


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Comments:

Serves:

24

Prep:

15 Min

Cook:

45 Min

Ingredients

CRUST:

2 c
flour
1/4 c
sugar
1 c
cold butter

FILLING:

2 c
sugar
7 Tbsp
flour
1 c
heavy whipping cream
3
eggs, beaten
5 c
finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING:

2 pkg
(3 ounces each) cream cheese, softened
1/2 c
sugar
1/2 tsp
vanilla
1 c
heavy whipping cream, whipped

Directions Step-By-Step

1
Crust: In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 by 9 inch baking pan. Bake at 350 degrees for 10 minutes.
2
Filling: Meanwhile combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Cool.
3
Topping: For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

About this Recipe

Course/Dish: Fruit Desserts