Rhubarb Custard Bars Recipe 435

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RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

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

2 cups all-purpose flour
2 ¾ cups white sugar, divided
1 cup cold butter, cut into cubes
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs
5 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

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



Rhubarb Custard Bars image

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

1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1/4 teaspoon fine sea salt
3/4 cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces
10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
1 1/4 cups/250 grams granulated sugar
4 large eggs
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
3 tablespoons all-purpose flour
1 tablespoon finely grated orange or lemon zest
Pinch of fine sea salt
Confectioners' sugar, for serving

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.

1944 BAKE OFF WINNER RHUBARB CUSTARD BARS



1944 Bake Off Winner Rhubarb Custard Bars image

One of my favorite hobbies is collecting vintage cookbooks and this was a delicious recipe that that was tucked inside. If you have an abundance of rhubarb, you have to give this a try. Anything that is still being passed around from 1944 just has to be good!

Provided by Family Favorites

Categories     Fruit Desserts

Time 10m

Number Of Ingredients 12

CRUST:
1 1/4 c flour
1/2 c sugar
1 stick butter, room temperature
FILLING:
1 c sugar
1/4 tsp salt
2 Tbsp flour
4 large eggs, beaten
1 tsp vanilla
4-5 c rhubarb, cut into small pieces
cool whip or whipped cream, optional

Steps:

  • 1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  • 2. Crust: Blend flour and sugar together. Cut in butter with a pastry blender.
  • 3. Press crust into pan. Bake for 10 minutes until lightly golden.
  • 4. Filling: In large mixing bowl, blend sugar and flour and then eggs, vanilla and rhubarb. Mix well.
  • 5. Pour mixture over partially baked crust and continue baking for 30-35 minutes being careful not to over bake.
  • 6. Top with powdered sugar, whipped topping or ice cream just before serving. ****Because this is a custard, be sure to refrigerate any leftovers.

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

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

2 cups flour
1 cup butter, melted
1/2 cup powdered sugar, plus
2 tablespoons powdered sugar
4 eggs, beaten
2 cups sugar
1/2 cup flour
3/4 teaspoon salt
4 cups rhubarb, diced

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 CUSTARD BARS



Rhubarb Custard Bars image

Make and share this Rhubarb Custard Bars recipe from Food.com.

Provided by Diana Adcock

Categories     Bar Cookie

Time 1h

Yield 36 bars

Number Of Ingredients 12

2 cups flour
1/4 cup sugar
1 cup cold butter
2 cups sugar
7 tablespoons flour
1 cup whipping cream
3 large eggs, beaten
5 cups finely chopped rhubarb, fresh or frozen, thawed and drained
2 (3 ounce) packages cream cheese, at room temp
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 cup whipping cream, whipped

Steps:

  • Preheat oven to 350°.
  • In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs.
  • Press into a lightly greased 13x9 baking pan.
  • Set aside.
  • For filling combine sugar and flour in a medium bowl.
  • Whisk in cream and eggs.
  • Stir in the rhubarb.
  • Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set.
  • Remove from oven, place on a cooling rack.
  • In a medium bowl beat cream cheese, sugar and vanilla until smooth.
  • Fold in the whipped cream.
  • Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours.
  • Cut into bars.

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