"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Rhubarb Custard Bars Recipe

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This recipe for Rhubarb Custard Bars, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Kramer
Added: Tuesday, January 9, 2007


2 C. Flour
1/4 C. Sugar
1 C. Cold Butter or Margarine
2 C. Sugar
7 Tbsp Flour
1 C. Whipping Cream
3 eggs, Beaten
5 C. Chopped Rhubarb
2 (3oz) Pkg. Cream Cheese, soft
1/2 C. Sugar
1/2 tsp. Vanilla Extract
1 C. Whipping Cream, whipped

In a bowl, combine flour and sugar; cut in butter until coarse crumbs. Press into 13 x 9 x 2 baking pan. Bake at 350 for 10 minutes. Meanwhile, for filling, combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake for 40-45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill.




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