Rhubarb Custard Bars
11
People talking
A rhubarb custard on a cookie crust
- Ready In:
- 1hr 10mins
- Serves:
- Yields:
- Units:
Nutrition Information
11
People talking
ingredients
- 2 cups flour
- 1 cup butter, melted
- 1⁄2 cup powdered sugar, plus
- 2 tablespoons powdered sugar
- 4 eggs, beaten
- 2 cups sugar
- 1⁄2 cup flour
- 3⁄4 teaspoon salt
- 4 cups rhubarb, diced
directions
- Preheat over to 350°F.
- Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes.
- Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes.
- 1/2 batch fits in an 8x8 pan.
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RECIPE MADE WITH LOVE BY
@jagret
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My rhubarb is frozen. Can I use it frozen?
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When I make these I sprinkle a topping of 3/4 C Flour, 3/4 C of Sugar mixed with 1/2 C Butter (mix with pastry blender until fine crumbs) over the rhubarb custard mix before baking and bake for 45-60 minutes until crumbles on top are golden brown. I also reduce the sugar in the custard to 1 and 1/2 C. Topping adds extra sweetness.
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I cut sugar to 1 1/2 cups and still was plenty sweet. Easier than pie and good for a crowd.
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Where did the extra 2 Tbl of powdered sugar get used?
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