Rhubarb Custard Bars
With this decadent combination of flaky crust, sweet/tart rhubarb custard and luscious creamy topping, the only rhubarb you’ll encounter is deciding who gets the last piece!
Ingredients
For Shortbread Crust:
2 c. all-purpose flour
1/4 c. granulated sugar
1 c. (2 sticks) unsalted butter, cut into cubes
Pinch of salt (table, sea, kosher)
For Filling:
2 c. granulated sugar
7 T. all-purpose flour
1 c. heavy whipping cream
3 large eggs, beaten
1 tsp. vanilla
6 c. rhubarb, finely chopped*
For Topping:
8 oz. (1 block) cream cheese, at room temperature
2/3 c. granulated sugar
1 tsp. vanilla
1 c. heavy whipping cream, whipped to stiff peaks
Instructions
Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with non-stick spray, butter, etc. Set aside.
In a bowl, combine flour and sugar. Cut butter into the flour mixture until coarse crumbs form. Press into prepared pan. Bake for 10 minutes. Remove from oven.
To prepare filling, stir sugar and flour together. Whisk in cream, eggs, and vanilla until smooth. Stir in rhubarb. Pour over prebaked crust. Bake for 40-45 minutes or until custard appears set. Cool.
As custard cools to room temperature, blend cream cheese, sugar and vanilla with hand-held mixer until smooth. Beat in about 1/3 of whipped cream into cream cheese mixture until smooth. Fold in remaining whipped cream. Spread topping over cooled custard. Chill in refrigerator until ready to cut and serve. Store rhubarb custard bars in refrigerator for up to one week.
Notes
*Fresh or frozen rhubarb is fine. If using frozen rhubarb, let thaw completely and drain before using.
Find it online: https://gloveboxeats.com/?p=9389