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Rhubarb Custard Bars

2 Cups All Purpose Flour
1/4 Cup Sugar
1 Cup Cold Butter or Margarine

Filling:

2 Cups Sugar
7 Tablespoons all purpose flour
1 Cup Whipping Cream
3 Eggs, beaten
5 Cups Finely Chopped Fresh or Frozen Rhubarb, Thawed and Drained

Topping:

2 Packages (3 ounces each) Cream Cheese softened
1/2 Cup Sugar
1/2 Teaspoon Vanilla Extract
1 Cup Whipping Cream, Whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 x 9 x 2 inch pan. Bake at 350 F 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. Bake at 350 F for 40 - 45 minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill well. Cut into bars.

Yield: 3 Dozen

Submitted by: Gordon & Erla Graham
Souris, PEI

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