Rhubarb Custard Bars
Author: 
Recipe type: Dessert
Cuisine: American
 
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
Ingredients
  • 2 cups all-purpose flour
  • ¼ 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
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
Instructions
  1. 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.
  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° until custard is set, 40-45 minutes. 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.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/rhubarb-custard-bars/