Rhubarb Central.com, a Rhubarb website


Rhubarb Bars Recipe

Rhubarb Custard Squares With
Shortbread-Like Base


This Yummy Rhubarb Bars Recipe has a shortbread like base and rhubarb and custard layers.

These amazing tasting squares will delight everyone!

If you are looking for a "different" rhubarb recipe to make with your fresh OR frozen rhubarb today - this recipe is a great choice!


Ingredients

Note - If you use freezer rhubarb for this recipe, thaw it in a sieve, and discard the extra liquid.

FOR THE BASE

2 cups all-purpose flour
1/4 cup granulated sugar
1 cup cold butter

FOR THE FILLING

2 cups granulated sugar
7 tbsp. all-purpose flour
1 cup whipping cream, not whipped
3 eggs, beaten
5 cups chopped fresh or *frozen rhubarb

FOR THE TOPPING

2 pkgs. (3 ounces, each) cream cheese, softened
1/2 cup granulated sugar
1/2 tsp. vanilla extract
1 cup whipping cream, whipped


Directions

FOR THE BASE

In a bowl, combine the flour and the sugar, and cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.

Press the mixture into the bottom of a greased, 9' x 13" baking dish.

Bake at 350° F for 10 minutes.







FOR THE FILLING

In a bowl, combine the sugar and flour, and whisk in the cream and the beaten eggs, until well combined.

Stir in the rhubarb, and pour over the base in the baking dish.

Bake at 350° F for 40 - 45 minutes or until custard is set, and then allow to cool.

FOR THE TOPPING

In a bowl, with an electric mixer, beat the cream cheese, sugar and vanilla until smooth.

Fold in the whip cream.

Spread the topping over the cooled filling in the baking dish.

Cover, and chill in the refrigerator.

Makes 36 (small) bars.

Enjoy this Rhubarb Bars Recipe!


Do you love cool pedestal cake and pastry stands like I do? Check out my favourites:

GO to Cake Stands - How to Present Your Baking in a Beautiful Way



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