Thursday, February 16

Better Late Than Never

And this is SO worth the wait!

In keeping with the recipe post per month idea, I give you....

Rhubarb Custard Bars

Now these are only allowed in our house once a year, they are that decadent. Consider yourself warned.

ps: I just use frozen rhubarb, works great.

Rhubarb Custard Bars

2 C. all-purpose flour
1/4 C. sugar
1 C. cold butter or margarine

2 C. sugar
7 T. all-pupose flour
1 C. whipping cream
3 Eggs, beaten
5 C. finely chopped fresh or frozen rhubarb, thawed and drained if needed.

2 pkgs. cream cheese (3 oz. each), softened
1/2 C. sugar
1/2 tsp vanilla extract
1 C. whipping cream, whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 X 9 baking pan. Bake at 350 for 10 minutes. 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.
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.
Yield: 3 doz.


Yummmmm...... unless you eat too many, and then it's, "ughhhhh." Very rich and sweet.

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