Rhubarb Custard Bars

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Crust Ingredients:

  • 2 C all-purpose flour
  • ¼ C Pioneer® Sugar
  • 1 C butter or margarine, cold


  • 2 C Pioneer® Sugar
  • 8 T all-purpose flour
  • 1 C whipping cream
  • 3 eggs, beaten
  • 7-8 C fresh rhubarb, finely chopped


  • 2 pkg. (3 oz. each) cream cheese, softened
  • ½ C Pioneer® Sugar
  • ½ tsp. vanilla extract
  • 1 C whipping cream, whipped


  1. Preheat oven to 350° F. Grease a 9 x 13-inch baking pan; set aside.
  2. In a bowl combine flour and Pioneer® Sugar, cut in butter until the mixture resembles coarse crumbs. Press into prepared pan. Bake for 10 minutes.


  1. While crust is baking, combine Pioneer® Sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake for 1 hour or until custard is set. Remove from oven and cool completely on wire rack


  1. Beat cream cheese, Pioneer® Sugar and vanilla until smooth then fold in whipping cream. Spread over the top of the custard. Cover and chill. Cut into bars. Store in refrigerator.
**From the kitchen of: Marla Heuker.
Rhubarb Custard Bars
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