Prep 15 mins
Cook 45 mins
Bring on spring! If you cant wait use frozen rhubarb. Original poster is Shari Roach.
Make and share this Rhubarb Custard Bars recipe from Food.com.
- 2 cups flour
- 1⁄4 cup sugar
- 1 cup cold butter
- 2 cups sugar
- 7 tablespoons flour
- 1 cup whipping cream
- 3 large eggs, beaten
- 5 cups finely chopped rhubarb, fresh or frozen, thawed and drained
- 2 (3 ounce) packages cream cheese, at room temp
- 1⁄2 cup sugar
- 1⁄2 teaspoon pure vanilla extract
- 1 cup whipping cream, whipped
- Preheat oven to 350°.
- In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs.
- Press into a lightly greased 13x9 baking pan.
- Set aside.
- For filling combine sugar and flour in a medium bowl.
- Whisk in cream and eggs.
- Stir in the rhubarb.
- Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set.
- Remove from oven, place on a cooling rack.
- In a medium bowl beat cream cheese, sugar and vanilla until smooth.
- Fold in the whipped cream.
- Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours.
- Cut into bars.
One of my co-workers made this and I had to have the recipe. I loved it. I've made it a couple times now and it's easy and delicious.
I made these for a pre-Father's Day family get-together and they are just amazing! So rich and creamy and not overly sweet despite the amount of sugar in the recipe. To me the crust was a nice balance to the creamy rich filling and I think I may add a few finely chopped toasted pecans to it next time. If using frozen rhubarb I would recommend after thawing, to drain *and* pat dry well. I couldn't believe the amount of moisture still in the rhubarb after draining. I am saving this recipe to my personal favorites. Thanks for posting Di. Brenda :)
I saw these in theTaste of Home magazine and had to try them. Rich and tasty. I didn' love the crust, just wanted more of the filling and topping. I wonder how it would be with chopped nuts in the crust?