March 12, 2021
Taste of Home
When the rhubarb is fresh make these custard bars. They are delish and really easy to make! Enjoy!
2 cups all-purpose flour
¼ cup sugar
1 cup cold butter
2 cups sugar
7 Tbsp. all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
6 ounces cream cheese, softened
½ cup sugar
½ tsp. vanilla extract
1 cup heavy whipping cream, whipped
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-inch baking pan. Bake at 350⁰ F for 10 minutes.
Meanwhile, for the filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350⁰ until custard is set, 40-45 minutes. Cool.
For the topping, beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream. Spread over the top of custard. Cover and chill. Cut into bars. Store in the refrigerator.
If you prefer a tarter taste, bump up the amount of rhubarb to 6 or 6 ½ cups and lower the amount of sugar to 1 ½ cups.
For a twist, add the seeds from one vanilla bean or 1 tsp. of rosewater to the filling. Both flavors pair beautifully with rhubarb!
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