Rhubarb Custard Bars

Diets

Vegetarian

Ingredients

Produce
- 5 cups Rhubarb, fresh or frozen

Refrigerated
- 3 Eggs, large

Baking & Spices
- 2 7/16 cups Flour
- 2 3/4 cup Sugar
- 1/2 tsp Vanilla extract

Dairy
- 1 cup Butter
- 6 oz Cream cheese
- 1 cup Heavy whipping cream
- 1 cup Heavy whipping cream, whipped

Time
Prepare: 25M
Cook: 50M
Total: 1H 15M

Found on tasteofhome.com

Description

Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

Whoever came up with this recipe is an absolute genius. They are very rich, otherwise they would all be gone in no time at our house !

These are so good! They have moved into the favorite category! I dont change anything.

Absolutely delicious. Rave reviews from everyone!

cool one

My family loves this recipe. I get asked for the recipe where ever I bring this dessert. I use the whole 8 oz package of cream cheese and cool whip instead of whipped cream.

These were very good. I agree with some of the other reviews that there is too much crust and I would make more of the filling. I liked them better without the frosting but that is my personal preference not because the frosting wasnt good.

My family loved these bars! I wish I would have halved the recipe and cooked in a 9x9 or 8x8 pan. These bars are very rich!

Has anyone tried making these, up to the frosting step, and freezing them? Just wondering if that would work, then thaw & put the ream cheese mixture on then.

I had been wanting to make these bars for some time and Im so glad I finally tried them! They are outstanding! I cut the recipe in half for the two of us and baked them in an 8x8-inch pan. I also added a sprinkling of nutmeg (my grandma always did that with her rhubarb desserts). I can see why this is a Top Ten Rhubarb recipe and dessert recipe! I will definitely be making these delicious bars again!

I saw this recipe last year but I ran out of rhubarb before I could make it. Tried it for the first time today WOW! It is awesome. Made just as recipe calls for. Wouldnt change a thing! Gave some to friends and they are all asking for the recipe. Will make these again.

Ingredients

2 cups all-purpose flour
1/4 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
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy 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 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. Originally published as Rhubarb Custard Bars in Taste of Home April/May 1998, p27 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
Cook Time:
TotalTime:

tasteofhome.com

191 0 2017-08-04 13:22:31

Title:	Rhubarb Custard Bars
Descrition:	Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

Rhubarb Custard Bars