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"Hunger is the best sauce in the world."--Cervantes

Rhubarb Custard Bars Recipe

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This recipe for Rhubarb Custard Bars is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

FILLING;
2 cups sugar
7 tbsp.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 extract
1 cup whipping cream, whipped
Directions:
Directions:
In a bowl, combine the flour and sigar, cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9 in. baking pan. Bake at 350* 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* 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. Yield; 3 dozen.

 

 

 

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