"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rhubarb Custard Bars Recipe

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This recipe for Rhubarb Custard Bars, by , is from The Forsythe Family Cookbook Project, 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!

Contributor:  
Contributor:  
Rose Lambert

Category:
Category:

Ingredients:  
Ingredients:  
For the crust
2 cups flour
1 cup cold butter
1/4 cup sugar

For the custard filling
2 cups sugar
7 tablespoons flour
1 cup heavy whipping cream
3 eggs, at room temperature, beaten
5 cups thinly sliced rhubarb

Topping
6 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream, whipped

Directions:
Directions:
For the crust
In a bow, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Press into a greased 9 x 13 baking pan. Bake at 350 for 10 minutes.

For the filling
Meanwhile, for the filling, combine sugar and flour in a bowl. Whisk in the cream and beaten eggs. Stir in the rhubarb. Pour over crust. Bake at 350 until custard is set, 40-45 minutes. Cool.

For the topping
Beat the 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:
24
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Heavy whipping cream gives a luscious, decadent texture. Half and half or whole milk can also be substituted with nice results.

 

 

 

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