Rhubarb Cream Squares

Submitted by Chef Fancy Nancy

"These are one of my favorite ways to eat rhubarb. The custard balances out the tartness of the rhubarb. Even better with a dollop of whipped cream. My grandmother was a great baker and this recipe comes from her."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Yields: 12 squares
• Serves: 12

ingredients

• 1 cup butter
• 4 tablespoons sugar
• 2 cups flour
• 2⁄3 cup nuts
• 6 eggs, well beaten
• 2 1⁄2 cups sugar
• 4 tablespoons flour
• 2⁄3 cup milk
• 4 1⁄2 cups rhubarb

directions

1. Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
2. Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.

Reviews

[Audmkamp]

These bars are amazing! Just couldn't get enough of them. Made two batches this season. Opps-d on the first batch and put in twice the amount of milk. They still came out great, maybe even better - even more creamy, but they had to bake for twice as long. The second batch I ran about 2/3 of a cup short of white sugar so I put in some powdered sugar & some brown sugar & they still came out great. Brought some to work & they were a big hit with several requests for the recipe.

 

[Serving Him]

This desert is fantasic! I loved every bite! Great texture. Rhubarb lovers treat.

 

[MittenKitten]

Just had a slice fresh out of the oven...Yum! Only gave it four stars, because I tweaked a couple of things based on personal preference - left out the nuts, and added a tsp vanilla to the custard mixture. Love the light texture, and the sweetness of the custard really does balance the tartness of the rhubarb so nicely.

 

[tmiddy24]

Amazing! Takes me back to my childhood....this is very similar to my Grandma's Rhubarb Custard Pie recipe! I will make again and again!

 

[CoffeeB]

I love love this recipe Nancy. It served the purpose well in using fresh rhubarb I just picked. Love the sweet/tartness combination. And, so much simpler than making a pie. This will be made again as I have been freezing most to use for the winter months. Thanks a bunch~