Sweets and Desserts

Rhubarb Custard Bars
SUBMITTED by Peggy Steinmetz-Koehler, Minnesota

Crust:
2 cups flour
1 cup cold butter or margarine
¼ cup sugar

Filling:
2 cups sugar
3 eggs
7 tablespoons flour
1 cup whipping cream
5 cups finely chopped fresh or frozen rhubarb

Frosting:
2 (3 oz.) packages cream cheese, softened
½ cup sugar
½ teaspoon vanilla
1 cup whipping cream, whipped

Crust: In a bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press in greased 13x9x2 inch baking pan. Bake at 350 degrees for 10 minutes.
Filling: Combine flour and sugar; whisk in cream and eggs. Stir in rhubarb and pour over
crust. Bake at 350 degrees for 40-45 minutes until custard is set. Cool.
Frosting: Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars before serving. Store in refrigerator

 

 

 


 

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