Wednesday, July 01, 2015

Rhubarb Custard Bars

Our Favorite Rhubarb Recipe.  I have made this 4 times this Spring... and each time it was gone quickly..  I found some rhubarb plants from an old garden a few weeks ago and transplanted them in a sunny spot where I am planning and working on a new herb garden.  I was excited to see new growth on all the plants.. Hopefully they make it so I can have my own Rhubarb plants just to make this recipe!

Shortbread Crust

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter
  • Rhubarb Custard FILLING:
  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • Frosting:
  • 8 ounces of cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped


  • 1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
  • 2. 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.
  • 3. 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. 

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