This is a “by popular demand” post. When you bring a pan of these babies to an event people chase you down in the halls or pester you for weeks for the recipe. That’s what I did when my blogger friend, Rhonda Schrock, extolled their virtues one day on Facebook. She graciously provided me with the recipe. They are a decadent and delicious threat to your waistline, but a true boon to your mood and sense of world peace. Okay, maybe that’s going a bit far, but if you try these you’ll have something to say about them – oh yes you will.
Rhubarb Custard Bars
2c. flour 1/4 c. sugar 1c. cold butter Combine until it resembles coarse crumbs and press in to a 9x13 greased pan. Bake @ 350 degrees for 10 min.
7 T. flour
1c. whipping cream
3 eggs beaten
5c. chopped rhubarb
Combine sugar & flour in a bowl, whisk in cream and eggs. Stir in rhubarb. Pour over crust , bake for 40-45 min. or until custard is set. Cool.
Topping; 8 oz. cream cheese
1/2 c. sugar
1/2 t. vanilla
1c. whipping cream, whipped
Beat cream cheese, sugar & vanilla until smooth; fold in whipped cream. Spread over top. Cover & chill. Cut into bars, store in refrigerator. This was taken out of the Calvary Chapel Cookbook, Phyllis Yoder's recipe. Enjoy!!
A hint: Sometimes the crust sticks to the bottom of the pan. A coating of PAM or other cooking spray may help. These stay good for a couple of days, so they can be made ahead.
Image: Mister GC Free Digital Photos