Rhubarb Custard Bars – submitted by Joann Kilmer – “Tis the season again for that wonderful rhubarb, this is one of our favorite ways to use the rhubarb.”

Cut 1 c cold butter into 2 c flour and 1/4 c sugar until crumbly. Press into 9×13″ pan and bake at 350° for 10 min.

Meanwhile, combine 2 c sugar and 7 T flour in a bowl. Whisk in 1 c heavy whipping cream and 3 large beaten eggs. Stir in 5 c finely chopped rhubarb. Pour over crust and bake at 350° for 40-45 min or until custard is set. Cool.

Beat together 6 oz. cream cheese, 1/2 c sugar and 1/2 t vanilla until smooth. Fold in 1 c whipped heavy whipping cream. Spread over top of cake. Cover and chill. Store in refrigerator. Makes 35 bars, great potluck dessert.

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