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.)

Rhubarb Cream Cheese Squares

I was having "RHUBARB moments" yesterday...

Above:  Yes, yesterday was a "Rhubarb Day"-- 
sort of.  I made two kinds of Rhubarb 
desserts, not all for me/us, though!   
First, I made my family's favorite Rhubarb 
Custard Dessert (shown in the back) and, 
then,  something I'd never made before--  
Rhubarb Cream Cheese Squares 
(shown in the front).  

The recipe for the dessert below is one 
that's "around" on the Internet...

For this, I followed a recipe found in 
a blog entitled "a farmgirl's dabbles"*--   
except that I doubled it to make a 
9x13 dish of this.

Below:   After it cooled overnight, I 

drizzled caramel sauce over 

the top to make it "different"...

These are quite "rich" and quite "sweet"--  I think

a "not big" piece (half the size shown?) is best.

INGREDIENTS: 

• 2 and 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup (2 sticks) cold butter
• 1 cup old-fashioned oats
• 2 packages (8-ounces each) cream cheese, softened
• 1 and 1/2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 3 cups finely chopped rhubarb (chopped to little 1/4" pieces)

DIRECTIONS:

1. In my food processor, I combined the flour, brown sugar, cold butter and pulsed it until I had what looked like a crumb mixture.  At that point, I added the old-fashioned oats and hit "pulse" ONLY a couple of times so as to not totally break up the flakes of oats.
2. Remove 2 cups of this crumb mixture and set aside for the topping.
3. Gently press remaining crumb mixture into the bottom of a greased or sprayed 9x13" baking pan.  Set aside.
4. For the filling: In a small bowl, beat softened cream cheese and sugar until very smooth.  
5. Beat in salt, vanilla, cinnamon and nutmeg.
6. Add eggs, beat on low speed just until combined.
7. Stir in finely chopped rhubarb.  Pour mixture over crust.
8. Sprinkle batter with reserved crumb mixture, and very gently press down.
9. Bake at 350-degrees for about 50 minutes or until set/very light brown (check after 45 minutes).  Cool on a wire rack for 1 hour.  The baking time for just 1/2 this recipe baked in a 9x9" pan was listed at 35-40 minutes.
10. Refrigerate for at least 2 hours.  Cut into squares (or bars).

*http://www.afarmgirlsdabbles.com/2013/05/31/moms-rhubarb-cream-cheese-bars/

Rhubarb-Strawberry Cobbler (gluten-free)

Here is something that's easy to put together 

and bake when the rhubarb and 

strawberry season collide (mesh?).

INGREDIENTS:

• 1 pound fresh rhubarb, cut into 1/2-inch pieces (about 3 slightly heaping cups).  NEVER EVER use ANY part of the rhubarb leaves!
• 1 pound fresh strawberries (1 quart?), thickly sliced.
• 1/3 cup granulated sugar.  (Add one more tablespoon if you prefer more "sweetness".)
• 1 tablespoon plus 1 teaspoon corn starch.  (You could use same amount of wheat flour OR all-purpose white flour as the thickener IF you do not need this recipe to be gluten-free.)

-----

• 1 cup old-fashioned rolled oats.
• 1 cup almond meal flour.
• 1/3 cup sliced almonds.
• 2/3 cup  sugar.  (I use half white, half brown.)
• 1/4 teaspoon salt.
• 1/2 teaspoon ground ginger.

-----

• 2 tablespoons butter, melted
• 2 egg whites, slightly beaten.
• 1/2 to 1 teaspoon vanilla, optional.

DIRECTIONS:

• Preheat the oven to 350-degrees.
• Place the rhubarb and strawberries into a medium-sized bowl.   After mixing the sugar and corn starch together very well, dump it over the rhubarb and strawberries...stir well, to coat evenly.  Put this sugared mixture into a 10-inch oven proof dish OR a round skillet (I used my 10" cast iron frying pan.)
• In a medium bowl, mix together the oats, almond meal flour, sliced almonds, sugar(s), and ginger. Add the slightly beaten egg whites and melted butter.  Stir together until blended evenly.
• Spread the "dough" mixture evenly over the fruit mixture. Using a teaspoon, I took little dabs of the sticky mixture and plopped them on top of the sugared fruit layer, staying about 1/2" away from the edges of the dish, then evened it out a bit more.  Like this...

Above:  Just for "because", I put some more sliced almonds on top before sticking it into the oven.

• Bake in 350-degree for about 35-40 minutes.  It's done when the rhubarb can be seen bubbling around the edge and the topping is crisp and lightly golden like this... 

• Allow the cobbler to rest for about 5 minutes before serving.  Enjoy this while it's still hot or at room temperature.  

 Enjoy it "naked" like this....

OR, "dressed up" like this...

Through the years, I've found this basic recipe also works with other fruit-- including pitted cherries, blueberries, peaches, etc.  (For juicier fruit, just adjust the amount of "thickener" you add.)

OR, ...you can do a computer search (google?) and find a good recipe for Apple Crisp or Fruit Crisp to get the directions for a topping YOU like better and take it from there.

Rhubarb-Strawberry Creamy Dessert

It's CREAMY good when finished, but starts out more like this...

CRUST INGREDIENTS:

• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted OR "very soft"
• 1/4 cup powdered sugar

CRUST DIRECTIONS:

In a small bowl, combine the flour, pecans, butter and sugar.  Press lightly into a greased or sprayed 9x13-inch baking dish.  Bake at 350-degrees for 18-20 minutes or until light golden brown.  Cool on a wire rack (or in the refrigerator?).

-------------------------

TOPPING INGREDIENTS:

• 1 cup packed light brown sugar (dark WILL work if that's all you have).
• 3 tablespoons cornstarch.
• 5 cups chopped fresh, OR frozen rhubarb that's been drained and patted dry.
• 1 cup thickly sliced fresh strawberries (about 1/2 pound).
• 1 package (8 ounces) cream cheese, softened.
• 1 cup confectioners' (powdered) sugar.
• 1 and 1/2 cups heavy whipping cream, whipped, DIVIDED.  (Cool Whip will work as a substitute).
• Additional brown sugar to sprinkle on top, optional.

TOPPING DIRECTIONS:

Cut rhubarb into 1/4" to 1/2" slices.

Below:  In a large saucepan, combine the brown sugar and cornstarch.  Stir in the chopped pieces of rhubarb until well coated/combined.  

Below:  Over medium heat, bring the combined brown sugar, cornstarch and rhubarb to a boil, stirring constantly.  Because you don't add liquid to this mixture, you'll wonder how it's supposed to boil, but... it does as the sugar melts and the rhubarb releases liquid.  Reduce heat and, still stirring constantly, cook the bubbling mixture for 4-5 minutes or until rhubarb is tender and the 'sauce part' is thickened.  

When the hot mixture was 'done', I spread it on a shallow dish and set it in a cool place to.... cool off!   When it was "cool", I stirred in the cup of sliced strawberries.  SET it aside while you prepare the "CREAM layer".

To prepare the "middle CREAM layer", beat cream cheese and powdered sugar until very smooth.  Fold in 1 cup whipped cream (could add more if you have extra).  Spread this "CREAMY stuff" over the baked and cooled crust.

NOW, add the cooked (and cooled!) Rhubarb-Strawberry mixture and spread out evenly.  It will look like this...

Top with remaining whipped cream (or Cool Whip?).  Refrigerate for 3-4 hours before cutting and serving.   Immediately, before serving, you could sprinkle a tiny bit of brown sugar over the top of each piece as garnishment.  

This recipe was adapted from a recipe that Sara Zignega, Hartford, Wisconsin, adapted from a neighbor of hers.

Rhubarb-Strawberry Pie #2 (with quick-cooking tapioca as the thickener)

Of the two rhubarb-strawberry pies I made 

yesterday, both turned out just fine. 

But!,... this recipe was our favorite.

After cooling over night, its slices kept a "better shape" 

and...it wasn't quite as sweet as the pie I named #1.

Above:  Here's another 

Rhubarb-Strawberry pie-- 

this recipe calls for quick-cooking 

tapioca to be the thickener.

Below:  This season, the rhubarb patch seemed to be its own kind of "forest".

Below:  My eyes LIKE looking at these two 

"friends" being so close together!
Seriously, though, whodathunk something so sweet 
would "get along" so well with something so...
PUCKERY!?!?!

You'll need enough crust for a double-crust pie.  Use your own favorite crust recipe, or use a store-bought crust.   I have a personal favorite crust recipe posted in this same blog under the heading of "Pie Crust"...it makes enough for FOUR single crusts and can be found at:
http://milkmaidrecipebox.blogspot.com/search/label/Pie%20Crust

Before putting the crust into your pie plate, prepare the fruit filling and set aside.

Fruit filling:

• 1 pound fresh strawberries, thickly sliced (chunks are good, too) 
• 3 cups thinly sliced fresh rhubarb
• 1 and 1/2 cups granulated sugar
• 6 Tablespoons quick-cooking tapioca

Place a single crust into 9" pie plate, leaving a little hanging over the edge.

Dump fruit filling into the crust.

Dot the top of the fruit with little dabs of butter, like this...

Cover the top of the fruit with whatever kind of crust top you like-- lattice, or solid, etc.  OR, ... if you have a favorite "cheater/lazy" kind of crust cutter, you can use that.  My favorite "cheater crust cutters" are shown in this blog and can be found at:  http://milkmaidrecipebox.blogspot.com/search/label/GADGETS%20I%20LIKE

If you choose to use a more solid kind of crust, make sure you cut ample "vent holes" in it.

Preheat oven to 375-degrees (F) and bake for about 50-60 minutes (the filling will be boiling/bubbling).  BUT!, after the first 30 minutes, check pie occasionally and cover edges of crust with foil, if necessary, to prevent excess browning.  

Since this pie is a "bubbler/boiler" kind, it can make a mess in your oven if you don't place something underneath it-- I have a removable wipe-off kind of Teflon liner in the bottom of my oven to catch things like that, but I'd certainly put foil on a shelf BELOW the pie if I didn't.

Below:  ...and this is how it turned out!

Scroll down to see another recipe for  RHUBARB-STRAWBERRY PIE-- the one I named #1-- it calls for CORN STARCH AS THE THICKENER.

Rhubarb-Strawberry Pie #1 (using corn starch as thickener)

Above:  We had quite a bit of rain at just 

the "right time" and the RHUBARB 

seemed to grow into little trees!

Rhubarb and strawberries

make great friends!

I paired them 

up and made a pie!

First, you'll need enough pie crust for a two-crust 9" pie.  Use your own favorite pie crust recipe, or use a store-bought crust.   My personal favorite pie crust recipe was first given to me by my sister Nadine-- it makes four single crusts and can be found in this blog under "Pie Crust" 

 http://milkmaidrecipebox.blogspot.com/search/label/Pie%20Crust

Filling:

• 1 and 1/4 pounds sliced fresh rhubarb (or frozen rhubarb, thawed, drained, patted dry). This amount equals about 4 cups of fresh rhubarb. 
• 4 cups thickly sliced (chunked) hulled strawberries  (about 1 lb.)
• 1 and 3/4 cups granulated sugar 
• 1/2 cup corn starch

Directions:

• Put one crust into pie plate.
• Combine rhubarb and strawberries in a large bowl.  
• After mixing/blending the sugar with the cornstarch, dump it over the fruit and stir to coat evenly/well.
• Put fruit filling mixture into crust.  Dot with small dabs of butter.

Put top crust on fruit filling.  You can weave a lattice top crust or use a "cheater top" as shown in the picture below.   The "pie crust cutters" I like to use are shown in this same blog under the heading of "Gadgets"...  This link might take you to them:  http://milkmaidrecipebox.blogspot.com/search/label/GADGETS%20I%20LIKE

Bake in a pre-heated 400-degree (F) oven for about 50-60 minutes.  Check the pie after the first 30 minutes and cover the crust's edge with aluminum foil if it's darkening too quickly.

Also!  As you can see from the picture below, this pie is one that likes to "boil/bubble" over.  I have a wipe-off kind of Teflon liner in the bottom of my oven to catch things like this.   If you don't, you'll want to sit this pie on or over something to catch the spill-over while it's baking.

Have a piece!

The next time I make this pie, I will use a 

more "CLOSED" kind of top crust.   

Why?   Because it's such a "boiler'bubbly" 

kind of pie while it's baking.

Helen's Rhubarb Custard Dessert

When Helen first gave this recipe to me, all of the measurements were for a 9x9-inch baking dish.  I've changed certain things about the recipe so that it works in a really large baking dish, and I include the whole eggs in the custard so that I can skip the step of making a meringue for the top--  because Wayne likes it 'as is'.   I still call this "Helen's" because we started making this after she gave us this recipe....  with the way I've changed this recipe, you can make it 'this big', or cut recipe in half and make 9x13" pan of it....

Rhubarb Custard Dessert

Blend these first four ingredients and lightly pat into a buttered 10.50 x 15.75* glass baking dish.  Bake at 325-degrees for 15 minutes:

2 and 1/2 cups flour

1/4 cup granulated sugar

1/4 cup powdered sugar

1cup softened butter

While that is baking, mix the following ingredients:

8 whole eggs

3 and 3/4 cups granulated sugar

1/2 cup flour

1 and 1/3 cup cream (or whole milk)

10 cups raw cut up rhubarb (1/2" pieces)

Pour this over the baked layer.

Bake a large pan this size at 325-degrees for 1 hour and 10-15 minutes, or until the center isn't "jiggly".
When cooled a bit, I cover tightly it with Saran wrap and keep refrigerated.

* It works to cut this recipe in half for making a 9"x13" pan of this. Cut baking time accordingly.  Check after 45-minutes to see if it's firming up in the center.