Our Recent Posts

Archive

Tags

No tags yet.

Rhubarb Custard Bars


Sharing these absolutely perfect rhubarb custard bars today! They are DELISH. Perfectly sweet, incredibly tart & unbelievably decadent.

Thank you to Taste of Home for this recipe! The only substitution I made was using brown sugar instead of white sugar in the custard filling because *someone* (aka me) ran out! Okay - I didn't run out exactly but it was that or not have sugar in my morning tea and let's be honest....that's a necessity! The consistency, texture & taste was still spot on with the sugar switch!

Following along for the recipe or follow the link above to the recipe source from Taste of Home. This recipe is a keeper for sure!

Rhubarb Custard Bars

Ingredients

For the crust:

- 2 cups all-purpose flour

- 1/4 cup sugar

- 1 cup cold butter

For the filling:

- 2 cups sugar

- 7 tablespoons all-purpose flour

- 1 cup heavy whipping cream

- 3 large eggs, beaten

- 5 cups finely chopped fresh or frozen rhubarb, thawed and drained

For the frosting:d

- 6 oz cream cheese, softened

- 1/2 cup sugar

- 1/2 tsp vanilla extract

- 1 cup heavy whipping cream, whipped

Directions

1. In a medium sized mixing bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.

2. For the filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.

3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Enjoy!


Š2017 by Karlie's Creative Kitchen. Proudly created with Wix.com

This site was designed with the
.com
website builder. Create your website today.
Start Now