How does this compare to my "other" rhubarb custard
dessert? Well,... ingredient-wise, it's like I've often heard
our "fixit" guy say, "It's similar, but different!"
INGREDIENTS:
Crust--
- 2 cups flour
- 1/4 cup sugar
- 1 cup butter (cold)
Filling--
- 2 cups sugar
- 7 tablespoons flour
- 3 eggs (beaten)
- 1 cup heavy whipping cream
- 5 cups finely diced fresh rhubarb
Topping--
- 1 cup heavy whipping cream
- 8 ounces of cream cheese (softened)
- 1/2 cup powdered (confectioners) sugar
- 3/4 teaspoon vanilla
DIRECTIONS:
Crust--
- Preheat the oven to 350-degrees F.
- Grease the bottom and sides of a 9 x 13" baking dish (or pan).
- Combine the flour and sugar in a large mixing bowl and cut in the cold butter until the mixture is coarse and crumbly. (I used my food processor to get this done very quickly!)
- Press flour mixture into the bottom of the prepared baking dish and bake for 10 minutes.
- Bake for only 10 minutes and remove from oven for the "filling".
Filling--
- While the crust is baking, combine the sugar and flour in a large mixing bowl. Add the cream and eggs; whisk all together until well mixed. (I used my stand mixer for this.) Set aside.
- Dice the rhubarb and spread that evenly over the hot crust.
- Pour the liquid custard mixture evenly over the rhubarb layer.
- Return to oven and baked for about 40-45 minutes or until the filling is set. Allow the bars to cool completely before frosting. (With MY oven, I had to bake these for closer to 50 minutes for the center to "set/firm up".)
Topping--
- Whip the heavy whipping cream until stiff peaks form; set aside. (Be careful so that you don't beat it to the point of "making butter"!)
- Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed.
- Keep this topping mixture tightly covered and refrigerated until ready to serve with the "rhubarb squares".
This recipe was adapted from a post by http://www.recipetips.com
Your rhubarb custard squares look scrumptious! I've a question, please, since we don't keep whipping cream on hand, do you think a substitute of 2%milk and real butter could be used in it's place. The rhubarb plants are producing so well this year...(tried a recipe for rhubarb bread and it was sooo good!) and am looking for other recipes to use it in. I thank you for your time, and this recipe. :) Gretchen B.
ReplyDeleteGretchen, I don't regularly keep whipping cream on hand, either. Sorry to say, though, I have no personal experience with a making/using a substitution for the actual whipping cream called for in a recipe-- except that I did just now find this link that seems to go along with your question. It "sounds" like this cream substitution could be used to replace "liquid" whipping cream within a recipe, but NOT for if one is wanting to actually WHIP the cream "substitute" for a topping.... http://www.food.com/recipe/heavy-cream-substitute-380700 (???) Some sites I googled mentioned making the cream substitute by adding corn starch (instead of flour) to the milk/butter mixture. Because of your question to me, I am LEARNING something today... thank you.
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