07/21/2014 Rhubarb Custard Bars
Rhubarb Custard Bars
Recipe Courtesy of George Mohr
Crust:2 cups all-purpose flour ¼ cup sugar 1 cup cold butter or margarine
2 cups sugar
7 Tbsp. all-purpose flour
1 cup whipping cream
3 eggs, beaten
5 cups rhubarb, finely chopped
6 ounces cream cheese, softened
½ cup powdered sugar
12/ tsp. vanilla extract
1 cup whipping cream or 1 tub of Cool Whip
In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs.
Press into a greased 9×13 inch pan.
Bake at 350 degrees for 10 minutes.
Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb.
Pour over crust and bake for 40-45 minutes or until custard is set. Cool.
For topping, in a mixing bowl, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top.
Cover and chill until ready to serve.