sweet rhubarb custard bars
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.
prep time
15 Min
cook time
45 Min
method
---
yield
24 serving(s)
Ingredients
- CRUST:
- 2 cups flour
- 1/4 cup sugar
- 1 cup cold butter
- FILLING:
- 2 cups sugar
- 7 tablespoons flour
- 1 cup heavy whipping cream
- 3 - eggs, beaten
- 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
- TOPPING:
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 cup heavy whipping cream, whipped
How To Make sweet rhubarb custard bars
-
Step 1Crust: 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.
-
Step 2Filling: 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.
-
Step 3Topping: 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.
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Category:
Fruit Desserts
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