Taste Of Home Rhubarb Custard Bars

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Taste Of Home Rhubarb Custard Bars

Rhubarb Custard Bars Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin Get Recipe

Taste Of Home Rhubarb Custard Bars

Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

Taste Of Home Rhubarb Custard Bars

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Nicole@HeatOvenTo350June 27, 2011 at 6:27 PMIsn't it amazing how much cooking knowledge our grandparents had? They knew exactly what it meant to “bake something like a custard.” or how to do just about anything else. I love looking at old recipes just to see how differently things are done now. Sorry your pie didn't come out like your grandma's. These rhubarb custard bars look like they would be a delicious sub for it, though.ReplyDelete

Taste Of Home Rhubarb Custard Bars

1. Preheat oven to 350°F and grease 9-in. x 13-in. baking pan.2. Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Lightly press into prepared pan and bake for 10 minutes in preheated oven.3. While crust is baking, prepare filling. Combine sugar, nutmeg, and flour in a large bowl. Whisk in the cream and eggs, then gently fold in the rhubarb. Pour over the crust and bake for 40-45 minutes or until the custard is set. Cool completely.4. Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. Cut into bars before serving. Store bars in the refrigerator.

Taste Of Home Rhubarb Custard Bars

Editor’s Notes: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Taste Of Home Rhubarb Custard Bars

Rhubarb Scones My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Ulam, Hookstown, Pennsylvania Get Recipe

Taste Of Home Rhubarb Custard Bars

Rhubarb Mandarin Crisp An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it’s a great use for the bounty you harvest. —Rachael Vandendool, Barry’s Bay, Ontario Get Recipe

Taste Of Home Rhubarb Custard Bars

These look great, but no custard.Try your grandma's again, but this time use some bird's custard powder.It will tell you on the can the measurements and adjust it to your filling.They should set up grand.

CharlieJune 28, 2011 at 8:34 AMThese look great, but no custard.Try your grandma's again, but this time use some bird's custard powder.It will tell you on the can the measurements and adjust it to your filling.They should set up grand.ReplyDelete

Nothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they’re eating gluten-free. —Lisa Wilson, Virginia, Minnesota

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