RHUBARB CUSTARD BARS
A shortbread crust with rhubarb and custard. Trust me, you won't be able to get enough of these.
Provided by starmaster25
Categories Desserts Cookies Bar Cookie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes.
- Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
- Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
- Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.
- Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 29.2 g, Cholesterol 54 mg, Fat 14.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 9.2 g, Sodium 78.6 mg, Sugar 20.4 g
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Magnus Bockarie
[email protected]Overall, these rhubarb custard bars were a success. The crust was flaky and buttery, the custard was creamy and smooth, and the rhubarb added a nice tartness. I would definitely make these again.
Terroie _2
[email protected]These bars were a little too sweet for my taste, but my kids loved them. I think next time I'll use less sugar in the custard.
threadychic readymade gourments trading
[email protected]I love the way the rhubarb custard filling oozes out of these bars when you bite into them. They're the perfect combination of sweet and tart, and the crust is flaky and buttery. I highly recommend this recipe!
Heaven Marie
[email protected]These bars were easy to make and turned out great! I used a pre-made pie crust to save time, and the bars still came out perfectly. I'll definitely be making these again.
AS Baloch
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The custard is so creamy and smooth, and the rhubarb adds a nice tartness. I highly recommend this recipe!
M R Jaan
[email protected]These bars were a little too tart for my taste, but my husband loved them. I think next time I'll use less rhubarb or add some more sugar to the custard.
Darian Moses
[email protected]I love the way the rhubarb custard filling oozes out of these bars when you bite into them. They're the perfect combination of sweet and tart, and the crust is flaky and buttery. I highly recommend this recipe!
Lucky Malope
[email protected]These bars were easy to make and turned out great! I used a pre-made pie crust to save time, and the bars still came out perfectly. I'll definitely be making these again.
Faisal Faisalmalik
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The custard is so creamy and smooth, and the rhubarb adds a nice tartness. I highly recommend this recipe!
Olwethu
[email protected]These bars were a little too sweet for my taste, but my kids loved them. I think next time I'll use less sugar in the custard.
Neko 0w0
[email protected]These bars are so good! I love the tartness of the rhubarb and the sweetness of the custard. The crust is also perfect, flaky and buttery. I will definitely be making these again.
Tshepo Letlotlo
[email protected]I love the way the rhubarb custard filling oozes out of these bars when you bite into them. They're the perfect combination of sweet and tart, and the crust is flaky and buttery. I highly recommend this recipe!
Sbuda Mampintsa
[email protected]These bars were easy to make and turned out great! I used a pre-made pie crust to save time, and the bars still came out perfectly. I'll definitely be making these again.
Daniel Reott
[email protected]I made these bars for a potluck and they were a hit! Everyone loved them, even people who don't usually like rhubarb. I think the key is to use fresh rhubarb, which has a much better flavor than frozen or canned rhubarb.
Young Boss Earle
[email protected]These bars were a little too tart for my taste, but my husband loved them. I think next time I'll use less rhubarb or add some more sugar to the custard.
Poophead Poo
[email protected]I love the combination of rhubarb and custard in these bars. The custard is so creamy and smooth, and the rhubarb adds a nice tartness. I also like the addition of the almonds, which add a bit of crunch.
winnie karimi
[email protected]This was my first time making rhubarb custard bars and they turned out great! The recipe was easy to follow and the bars were delicious. I used frozen rhubarb and it worked perfectly.
Nimishahzadi
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The custard is so creamy and smooth, and the rhubarb adds a nice tartness. I like to serve it with a dollop of whipped cream on top.
joti Alamm
[email protected]These rhubarb custard bars were a hit with my family! The combination of tart rhubarb and sweet custard was perfect, and the crust was flaky and buttery. I'll definitely be making these again.