sweet rhubarb custard bars
(1 rating)
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.
(1 rating)
yield
24 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For sweet rhubarb custard bars
- CRUST:
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2 cflour
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1/4 csugar
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1 ccold butter
- FILLING:
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2 csugar
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7 Tbspflour
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1 cheavy whipping cream
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3eggs, beaten
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5 cfinely chopped fresh or frozen rhubarb, thawed and drained
- TOPPING:
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2 pkg(3 ounces each) cream cheese, softened
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1/2 csugar
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1/2 tspvanilla
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1 cheavy whipping cream, whipped
How To Make sweet rhubarb custard bars
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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.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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