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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Custard Bars Recipe

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This recipe for Rhubarb Custard Bars is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 cups flour
1 cup cold butter or marg.
¼ cup sugar
Filling:
2 cups sugar 7 Tbsp flour
1 cup whipping cream 3 eggs beaten
5 cups finely chopped rhubarb
Topping:
2 pkg (3oz each) cream cheese
½ cup sugar
1 cup whipping cream, whipped
½ tsp. vanilla
Directions:
Directions:
Combine flour and sugar; cut in butter till the mixture resembles coarse crumbs. Press in a 9 x 13 pan, greased. Bake at 350° for 10 mins. For filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350° for 40 to 45 minutes. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover & chill. Cut into bars. Sore in frig. Makes 3 doz.

 

 

 

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