It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Rhubarb Custard Bars
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- #16470
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cups flour
1/4 cup sugar
1 cup cold butter or margarine
Filling
2 cups sugar
7 tablespoons flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
Topping
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped
directions
In a bowl, combine flour and sugar, cut in butter until the mixture resembles coarse crumbs. Press into a greased 13" x 9" baking pan. Bake at 350 degrees F for 10 minutes.
Meanwhile, for filling: Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake for 40-45 minutes or until custard is set. Cool.
For Topping: Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.
Recipe Source: Taste of Home
added by
cnvaness
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
September 1, 2007
Awesome dessert! I am replacing my typical birthday dessert - Swedish Kringla - with this delicious slice of heaven.