RHUBARB CUSTARD BARS

Photo by Mary E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • bottom crust

  • 2 cups 2

    cups flour

  • 1/4 cup 1/4

    cup sugar

  • 1 cup 1

    cup cold butter

  • Filling

  • 2 cups 2

    cups sugar

  • 7 tablespoons 7

    tablespoons flour

  • 1 cup 1

    cup heavy whipping cream

  • 3 3

    eggs beaten

  • 5 cups 5

    cups finely chopped fresh rhubarb

  • Topping

  • 8

    oz package 8 oz package cream cheese softened

  • 1 1

    \2 cup sugar

  • 1/2 teaspoon 1/2

    teaspoon vanilla

  • 1 cup 1

    cup heavy whipping cream whipped

Directions

In a bowl combine the flour and sugar, cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 in x 9 in baking pan Bake at 350 degrees for 15 minutes Meanwhile for filling 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 for topping beat cream cheese sugar and vanilla until smooth. Fold in Whipping cream spread over top. cover and chill. Cut into bars yield 3 doz store in refrigerator

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