Rhubarb Custard Bars
List of Ingredients
2 cups all-purpose flour
1 1/4 cup sugar
1 cup cold butter or margarine
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped fresh or
frozen rhubarb, thawed and
drained
TOPPING:
2 packages (3 ounces each)
cream cheese, softened
1 1/2 cup sugar
1 1/2 teaspoon vanilla extract
1 cup whipping cream, whipped
Recipe
In a bowl, combine the flour and sugar;
cut in butter until the mixture resembles
coarse crumbs. Press into a greased 13-
in. x 9-in. x 2-in. 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 re-
frigerator. Yield: 3 dozen.
TOH 5/98
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