Name: Rhubarb Custard Bars
Prep time: 20 min
Cook time: 20 min
Yield: 30
Ingredients: All-purpose flour - 2 cups; White sugar, divided - 2 ¾ cups; Cold butter, cut into cubes - 1 cup; All-purpose flour - 7 tablespoons; Heavy whipping cream - 1 cup; Eggs - 3; Finely chopped rhubarb - 5 cups; Cream cheese, softened - 1 (8 ounce) package; Vanilla extract - 1 teaspoon; Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Custard Bars

1. All-purpose flour - 2 cups

2. White sugar, divided - 2 ¾ cups

3. Cold butter, cut into cubes - 1 cup

4. All-purpose flour - 7 tablespoons

5. Heavy whipping cream - 1 cup

6. Eggs - 3

7. Finely chopped rhubarb - 5 cups

8. Cream cheese, softened - 1 (8 ounce) package

9. Vanilla extract - 1 teaspoon

10. Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container

How to cook deliciously - Rhubarb Custard Bars

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.

3. Stage

Bake in the preheated oven until crust is lightly browned, about 10 minutes.

4. Stage

Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.

5. Stage

Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.

6. Stage

Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.

7. Stage

Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.