May 31, 2014

Rhubarb Custard Bars

This recipe is one I found on a clipping from a Taste of Home magazine that was stuck inside of a cookbook I bought at a second hand store. It's fairly simple,  very rich,  and sinfully delicious. They are sweet, creamy, and tart. If you don't like Rhubarb go ahead and substitute any tart fresh fruit, strawberries work well, I've tried it.

Crust Ingredients:
2 c all purpose flour
1/4 c granulated sugar
1 c butter, frozen and grated

Filling Ingredients:
2 c granulated sugar
7 Tbsp all purpose flour
1 c heavy cream
3 eggs
5 c rhubarb, chopped

Frosting Ingredients:
2 (3 oz) pkg cream cheese, softened
1/2 c granulated sugar
1 tsp vanilla
1 c heavy cream, whipped

In a bowl combine flour and sugar. Mix in your frozen grated butter until there are no large pieces, you're looking for coarse crumbs here. Press into a greased 13 x 19 baking pan, press it up slightly higher on the sides. Bake at 350 degrees for 10 minutes.

While the crust is baking get your filling ready to go. In a medium sized bowl combine sugar and flour. Whisk in cream and eggs. Stir in the rhubarb. Pour over your prepared crust. Bake at 350 degrees for 40-45 minutes until custard is set. Cool completely.

For frosting, beat softened cream cheese, sugar, and vanilla until smooth. Gently fold in your whipped cream. Spread over the top of your cooled bars. Chill. Store in refridgerator.

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Frozen butter.

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Shortbread crust done.

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Eggs and sugar.

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Custard mixture.

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Add the beautiful rhubarb.

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Custard ready to go.

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Bars cooked, waiting for frosting.

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