Print Recipe

Gooey Rhubarb Custard Bars

Ingredients

Shortbread Crust

Filling

Topping



Instructions

  1. Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
  2. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into prepared baking pan. Bake for 10 minutes.
  3. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust.
  4. Bake at 350 degrees F for 40-45 minutes or until custard is set. Cool.
  5. For topping, beat cream cheese, sugar and vanilla extract until smooth; fold in whipped cream. Spread over top. Cover and chill.
  6. Cut into bars.
  7. Store in the refrigerator.

Yield: 3 dozen

From the kitchen of Linda Ann Jolly - Maricopa, Arizona.

From the Family Recipes Collection of Linda Ann Jolly and Lisa Marie Stephens.


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