"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Rhubarb Custard Bars Recipe

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

Contributor:  
Contributor:  
Karen Linderman
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
1/4 cup sugar
1 cup cold butter or margarine
FILLING:
2 cups sugar
7 Tbsp all purpose flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
1 cup whipping cream whipped

Directions:
Directions:
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9x2 inch baking pan. Bake at 350 degrees for 10 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 whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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