Rogue Rhubarb Custard Bars
Prep time: 25 minutes
Time: Bake: 50 minutes
Servings: 24 bars
Ingredients
- 2 C All-Purpose Flour
- ¼ C Sugar
- 1 C Cold Butter
Filling
- 2 C Sugar
- 7 T All-Purpose Flour
- 1 C Heavy Whipping Cream
- 3 Large Eggs, beaten
- 5 C Frozen Rhubarb, thawed, drained and finely chopped
Topping
- 6 oz Cream Cheese, softened
- ½ C Sugar
- ½ tsp Vanilla Extract
- 1 C Heavy Whipping Cream
Instructions
- Preheat the oven to 350°.
- Combine the flour and sugar in a bowl. Cut the butter into the flour using a pastry blender or fork until the mixture looks like crumbs.
- Press the mixture into a greased 9x13-inch baking pan. Bake for 10 minutes. Cool briefly before filling.
Filling
- Combine sugar and flour in a bowl.
- Whisk in the cream and eggs until well blended. Stir in the rhubarb.
- Pour the mixture over the crust and bake for 40-45 minutes. Cool completely.
Topping
- Beat the cream cheese, sugar and vanilla until smooth.
- Fold in the whipped cream.
- Spread the cream cheese mixture over the cooled custard.
- Cover and refrigerate until firm, about 1 hour. Cut into bars and enjoy!
Go Rogue by adding a bit of brandy or rum in place of the vanilla.
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