Another Rhubarb post…
‘Tis the season.
I said the last time that the custard bars were up next.
When I made them, I put a picture on Instagram
and I quickly had a bunch of hungry friends with cravings. 🙂
These babies are worth their weight in gold.
I ate one for breakfast this morning.
Haha, I think I saw the healthy people wince. 🙂
Rhubarb Custard Bars
2 c. flour
1/4 c sugar
1 c cold butter
Combine flour and sugar.
Cut in butter and mix into coarse crumbs.
Press into a 9×13 pan and bake @ 350* for 10 min.
2 c sugar
7 T flour
1 c whipping cream, unwhipped
3 eggs, beaten
5 c chopped rhubarb
Combine sugar and flour.
Add whipping cream and whisk.
Add eggs and rhubarb and pour over crust.
Bake @ 350* for 40-45 min until custard is set.
1 package cream cheese
1/2 c sugar
1/2 tsp vanilla
1 c whipping cream, whipped
Beat cream cheese and sugar together.
Fold in whipping cream.
Spread over filling and chill.
Optional: Use 8 oz cool whip instead of whipping cream in the topping.
I like to get them out of the refrigerator and let them sit for just a bit before I eat them.
They are calling your name and are worth every calorie.