Rhubarb Cream Cheese Custard Bars
Taken from my ‘Favorites” folder!
Yield 3 dozen
INGREDIENTS:
CRUST:
2 cups all-purpose flour
1/3 cup sugar
1 cup cold butter, cut into small cubes then partially frozen
CUSTARD FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy (35%) whipping cream, unwhipped
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
2 (3 ounce ) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy (35%) whipping cream, whipped (measure 1 cup before whipping)
INSTRUCTIONS:———————————
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish
For crust; In a food processor process the flour and sugar until combined; add in partially frozen butter then process until the mixture resembles coarse crumbs; press into a greased baking pan.
Bake for 10 minutes.
For filling; combine 2 cups of sugar and 7 tablespoons all-purpose flour in a bowl; whisk in 1 cup unwhipped heavy cream and the eggs.
Stir in the rhubarb, then pour over baked crust.
Bake for 40-45 minutes or until custard is set; cool.
For topping; beat cream cheese with sugar and vanilla until smooth; fold
in whipped cream; spread over top.
Cover and chill.
Cut into bars, then store in the refrigerator.
Related posts:
- Strawberry Rhubarb Pie
Refrigerator Chocolate-Toffee Cream Pie
Rhubarb And Strawberry Frozen Ice Pops
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O.K…everyone. You just gotta try these wonderful delights. If you like rhubarb and creamcheese anything…you’ll adore these.
I did substitute some splenda blend for part of the sugar and also used 1/2 and 1/2 for the whipping cream. I didn’t feel like I compromised the taste by substituting as they still were decandent.