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Rhubarb Custard Bars Recipe

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This recipe for Rhubarb Custard Bars is from Fifty Years in the Kitchen by Marj Moritz, 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:  
Ingredients:
2 cups all-purpose flour
¼ cup sugar
1 cup cold butter

FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING:
6 ounces cream cheese, softened
½ cup sugar
½ teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Directions:
Directions:
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs.
2. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
3. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. 4. Bake at 350° for 40-45 minutes or until custard is set. Cool.
5. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill.
6. Cut into bars. Store in the refrigerator.

Yield: 3 dozen.
Personal Notes:
Personal Notes:
Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. I had to add this recipe to my cookbook as it is definately worthy of sharing!

 

 

 

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