Wednesday, January 21, 2015

By Popular Demand - A Recipe

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

Crust

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.

Filling

2c. sugar

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

Posted by at

7 comments:

  1. AnonymousJanuary 21, 2015 at 9:26 AM

    Thank you, thank you, thank you! Yummy!!

    ReplyDelete
  2. Rhonda SchrockJanuary 21, 2015 at 10:23 AM

    How very ironic. As I was baking pies two days ago, this exact recipe was mentioned. In my kitchen. Prompting springlike thoughts and longings for rhubarb.

    I'm not even kidding. So now my mouth is watering, and I have to wait for weeks.

    Thanks a lot. LOL. :D

    ReplyDelete
    Replies
    1. Susan SundwallJanuary 21, 2015 at 4:37 PM

      Rhonda. I still have frozen rhubarb from the summer. Works fine in this recipe. Took it to coffee hour at church a few weeks ago and the recipe was in high demand. You're welcome!

      Delete
  3. Karen LangeJanuary 21, 2015 at 11:13 AM

    My grandparents used to grow rhubarb in their garden. As a kid I turned my nose up at it, but I bet I would like it now. I am going to have to give this a try. :) Thanks for sharing!

    ReplyDelete
  4. Jennifer Brown BanksJanuary 22, 2015 at 11:31 AM

    Thanks for sharing, Sue! Super Bowl anyone? :-)

    ReplyDelete

Subscribe to: Post Comments (Atom)