Yield: 9 bars
Creamy Rhubarb Custard Bars
Ingredients
- crust:
- 1 cup all purpose flour
- 1/8 cup sugar
- 1 stick cold butter cut into pieces
- filling:
- 1 cup sugar
- 1/4 tsp. nutmeg
- 3 and 1/2 tablespoons flour
- 1/2 cup heavy whipping cream
- 1 egg and 1 egg yolk, beaten
- 1/2 tsp vanilla extract
- 2 1/2 cups fresh rhubarb finely chopped.
- topping:
- 4 oz. cream cheese softened
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 1/2 cup heavy whipping cream, whipped
Instructions
- Preheat oven to 350°F and grease or parchment an 8x8 baking dish.
- 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 10-15 minutes in preheated oven. (Crust should be puffy but still soft.)
- While crust is baking, prepare filling. Combine sugar, nutmeg, and flour in a large bowl. Whisk in the cream and egg/yolk, then gently fold in the rhubarb. Pour over the crust and bake for 40-45 minutes or until the custard is set. Cool completely.
- 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. (Best served very cold!) Cut into bars before serving. Store bars in the refrigerator.
Nutrition Information:
Yield:
9Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g