Rhubarb Custard Bars
Ingredients
Crust Ingredients:
- 2 C all-purpose flour
- ¼ C Pioneer® Sugar
- 1 C butter or margarine, cold
Filling:
- 2 C Pioneer® Sugar
- 8 T all-purpose flour
- 1 C whipping cream
- 3 eggs, beaten
- 7-8 C fresh rhubarb, finely chopped
Topping:
- 2 pkg. (3 oz. each) cream cheese, softened
- ½ C Pioneer® Sugar
- ½ tsp. vanilla extract
- 1 C whipping cream, whipped
Directions
- Preheat oven to 350° F. Grease a 9 x 13-inch baking pan; set aside.
- 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.
Filling:
- 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
Topping:
- 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.
Rate:
Tags: cream cheese rhubarb
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