TheBanyanTree: Rhubarb Custard Bars

[Margaret R. Kramer]

Rhubarb Custard Bars

Crust
2 cup all-purpose flour
¼ cup sugar
1 cup butter, 2 sticks, cold

Filling
2 cup sugar
7 tbsp flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped rhubarb

Topping
2 (3 oz each) pkgs cream cheese
½ cup sugar
½ tsp vanilla extract
1 cup whipping cream, whipped

Preheat oven to 350 degrees.  Spray a 9 x 13 inch pan with cooking spray or
prepare it with shortening.

Crust:  Combine the flour and sugar together, then cut in the butter with a
fork or pastry blender until mixture resembles coarse crumbs.  Press crust
into a greased 9 x 13 inch baking pan.  Bake at 350 degrees for 10 minutes.

Filling:  Combine 2 cups sugar and 7 tbsp flour in a bowl.  Whisk in cream
and eggs.  Stir in the rhubarb.  Pour over baked crust.  Bake at 350 degrees
for 40-45 minutes or until custard is set.  COOL.

Topping:  Beat cream cheese, ½ cu sugar and vanilla until smooth, fold in
whipping cream.  Spread over top.  Cover and chill.  Cut into bars.  Store
in the refrigerator.  Yield:  3 dozen

Margaret R. Kramer
margaretkramer at comcast.net
margaret.kramer at polarispublications.com
www.polarispublications.com

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