Milkmaid's Recipe Box

RHUBARB CUSTARD BARS*

PREP; 25 MIN. + CHILLING + BAKE: 50 MIN. + MAKES: 3 DOZEN

INGREDIENTS:

CRUST--

2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter

FILLING--

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 that's been thawed and drained

TOPPING-- (I do NOT make and add this to the bars-- I say they are good "as is".)

6 oz. cream cheese, softened

1/2 cup sugar

1/2 tsp. vanilla extract

1 cup heavy cream, whipped

DIRECTIONS:

1. In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs (I used the food processor for this).   Press into a greased 9x13" baking pan/dish.  Bake at 350-degrees for 10 minutes.
2. Meanwhile, for filling, combine sugar and flour in a bowl.  Whisk in cream and eggs.  Stir in rhubarb.  Pour over baked crust.  Bake at 350-degrees for 40-45 minutes OR until the custard is set.  Cool.
3. For topping (If you choose to add it)--  Beat cream cheese, sugar and vanilla until smooth; fold in whipped cream.  Spread over the top.  Cover and chill.  Cut into bars.  Store in the refrigerator.

Per Bar:  198 cal., 11 g fat (7 g sat. fat), 52 mg chol., 70 mg. sodium, 23 g carb., 1 g fiber, 2 g protein.* Once I tried these creamy bars, I had to make them for family and friends.  the fruit and custard layers inspire people to go find rhubarb-- Shari Roach, South Milwaukee, WI (Taste of Home, April/May 1998 Issue.)