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:
- 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.
- 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.
- 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.)
