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Rhubarb Custard Bars
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter (1 stick) at room temperature
1 cup granulated sugar
1/4 teaspoon salt
2 tablespoons all-purpose flour
4 eggs, beaten
1 teaspoon vanilla extract
4 to 5 cups rhubarb, diced
Heat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray.
Crust: blend flour and sugar together, then cut in the butter with a fork or pastry blender.
Press crust into prepared baking pan.
Bake for 10-12 minutes or until lightly browned.
Prepare filling while crust is baking.
Filling: In a large mixing bowl blend sugar, salt and flour, then add eggs, vanilla extract and rhubarb; blend well.
Pour mixture over partially baked crust and continue baking for 30-35 minutes.
Serve warm or cool.
Store leftovers in the refrigerator.
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