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!
- 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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