I am pretty sure I have shared this recipe before but when I went to find it on my archives my search turned up nothing. And heck it is so good it is worth repeating again.
My rhubarb plant is going wild this year. I took a start a few years back from Brad's grandma when she was still alive. Hard to believe it is a huge part of the garden now. I love it ~~ pie is soon in my future . But till then this quick dessert is a close second.
Rhubarb Custard Bars (from my friend Connie)
Crust
2 cups flour
1/4 cup sugar
1 cup soft butter
(how bad is it when you like to sample butter, flour, and sugar (save enough for the crust)??)
mix crust and press in the bottom of a 13 x 9 pan and bake at 350 degrees for 10 minutes.
While crust cooks mix the filling
2 cups sugar
3 beaten eggs
5 cups finely chopped rhubarb
1 cup whipping cream
7 TBS flour
mix well
pour on top of the crust and bake at 350 degrees for 40 to 45 min until custard is set (this is a bit tart (but blends well with the frosting) feel free to add a little more sugar if you don't like your rhubarb as tart)
(whipping cream and butter doesn't get much better. oh wait, sugar and cream cheese...plus more whipping cream! I am in heaven)
cool
frosting~
whip 1 cup whipping cream
add 2 8oz packages of cream cheese
1/2 cup sugar
1/2 tsp vanilla
whip till mixed good and then layer on cooled custard
(ok just this frosting alone is a killer....crust, frosting, who needs the fruit) (just kidding)
this cuts well and is very pretty on a decorative plate. (also beautiful in a glass baking pan) Myself, I think everything tastes better in my fav pink bowl..(kinda just dumped in)
If you like Rhubarb this will be a spring fav everyone loves!!
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