Name: Rhubarb Custard Bars
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: 2 cups all-purpose flour -; 1/4 cup sugar -; 1 cup cold butter -; Filling: -; 2 cups sugar -; 7 tablespoons all-purpose flour -; 1 cup heavy whipping cream -; 3 large eggs, beaten -; 5 cups finely chopped fresh or frozen rhubarb, thawed and drained -; Topping: -; 6 ounces cream cheese, softened -; 1/2 cup sugar -; 1/2 teaspoon vanilla extract -; 1 cup heavy whipping cream, whipped -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Custard Bars

1. 2 cups all-purpose flour -

2. 1/4 cup sugar -

3. 1 cup cold butter -

4. Filling: -

5. 2 cups sugar -

6. 7 tablespoons all-purpose flour -

7. 1 cup heavy whipping cream -

8. 3 large eggs, beaten -

9. 5 cups finely chopped fresh or frozen rhubarb, thawed and drained -

10. Topping: -

11. 6 ounces cream cheese, softened -

12. 1/2 cup sugar -

13. 1/2 teaspoon vanilla extract -

14. 1 cup heavy whipping cream, whipped -

How to cook deliciously - Rhubarb Custard Bars

1. Stage

Preheat the oven to 350°F. In a bowl, combine the flour and sugar. Cut in very cold cubes of butter until the mixture resembles coarse crumbs. Press into a greased 13x9-inch baking pan. Bake for 10 minutes. Let cool briefly before filling. Editor's Tip: Cut the butter into the flour using a pastry blender or two knives. Or use a food processor. Just use a delicate finger on the pulse button and stop when the mixture looks like crumbs. PS: If you're cooking for a smaller crowd, you can halve this recipe and bake it in an 8- or 9-inch square pan.

2. Stage

While the crust is baking, combine the sugar and flour in a bowl. Whisk in the cream and eggs until the mixture is uniform, and stir in the rhubarb. Pour the mixture over the crust, and bake until the custard sets, 40 to 45 minutes. Let cool.

3. Stage

For the topping, beat the cream cheese, sugar and vanilla until smooth, then fold in the whipped cream. Spread the cream cheese mixture over the cooled custard bars. Cover and chill. When cool, cut into bars and store in the fridge. Editor's Tip: When you fold ingredients together, use a gentle sweeping motion that starts at the bottom of the bowl and swoops up. Anything more aggressive, and you'll deflate the fluffy whipped cream.