With such a plentiful amount of rhubarb at the Ethan Allen site, it’s hard not to feel your inner chef getting a little inspired. That being said, I dug out a recipe for Rhubarb Custard Bars from my mom to make a sweet, deliciously chilled treat that’s quite nice to indulge in on a hot summer day. As promised to the Tommy Thompson group, I am posting it here for reference- they’re super easy to make and little preparation of the rhubarb is needed! Enjoy!
Rhubarb Custard Bars:
Yield: 30 bars
For the crust:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter or margarine
For the custard filling:
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup whipping cream
- 3 eggs, beaten
- 5 cups finely chopped fresh rhubarb (may use frozen- thawed & drained)
For the topping:
- 2 packages (3 oz 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 for crust, then cut in butter until the mixture resembles coarse crumbs.
- Press mixture into greased 13 in x 9 in x 2 in baking pan and bake for 10 minutes at 350°.
- While crust is baking, combine sugar and flour for filling in a bowl.
- Whisk cream and eggs into filling mixture, then add chopped rhubarb
- Pour filling mixture over crust and bake at 350° for 40-45 minutes, or until custard has set
- Let cool
- For the topping, beat cream cheese, sugar, and vanilla until smooth; fold in whipped cream
- Spread topping over cooled custard, then cover and let cool
- Cut into bars and store in refrigerator