RHUBARB CUSTARD BARS
A shortbread crust with rhubarb and custard. Trust me, you won't be able to get enough of these.
Provided by starmaster25
Categories Desserts Cookies Bar Cookie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes.
- Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
- Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
- Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.
- Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 29.2 g, Cholesterol 54 mg, Fat 14.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 9.2 g, Sodium 78.6 mg, Sugar 20.4 g
RHUBARB CUSTARD BARS
I found this recipe in the May 2002 of "Cooking Light" magazine and it tastes anything but light. The recipe is quite easy its just time consuming due to the 3 steps but it is so worth it! My family loved this, Enjoy!
Provided by Mom2girls
Categories Bar Cookie
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Think of this recipe as 3 seperate parts.
- The instructions indicate crust, filling or topping.
- To prepare crust, mix flour sugar and salt in a bowl.
- Cut in butter until mixture resembles coarse meal.
- Press mixture into 9 x 13 pan coated with cooking spray.
- Bake at 350 for 15 minutes or until golden brown.
- My crust never got golden but I baked only for about 20 minutes.
- To prepare filling, combine flour, sugar.
- Add milk and eggs stirring with whisk until well blended.
- Stir in rhubarb.
- Pour mixture over crust.
- Bake at 350 for 40 min.
- or until set.
- Cool to room temp.
- To prepare topping, place sugar, cream cheese, and vanilla in bowl, beat with mixer at medium speed until smooth.
- Gently fold in whipped topping.
- Spread evenly over baked custard.
- Cover and chill at least 1 hour.
Nutrition Facts : Calories 235.9, Fat 8, SaturatedFat 4.8, Cholesterol 52.3, Sodium 122.9, Carbohydrate 37.2, Fiber 0.9, Sugar 26.6, Protein 4.6
RHUBARB CUSTARD BARS RECIPE - (4.3/5)
Provided by mdcook
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees fahrenheit (175*C). Grease a 13 x 9 x 2-inch baking pan; set aside. In a bowl, combine the flour and sugar; cut the butter until the mixture resembles coarse crumbs. Press into prepared baking pan. Bake for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake for 40 to 45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
RHUBARB CUSTARD BARS
Make and share this Rhubarb Custard Bars recipe from Food.com.
Provided by jagret
Categories Bar Cookie
Time 1h10m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350°F.
- Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes.
- Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes.
- 1/2 batch fits in an 8x8 pan.
RHUBARB CUSTARDS
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
- Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
RHUBARB CUSTARD BARS
Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.
Provided by Melissa Clark
Time 1h30m
Yield 1 (9-inch) square pan
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
- In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
- Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
- While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
- Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
- To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
- Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.
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