Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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.
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reviews & comments
September 1, 2007
Awesome dessert! I am replacing my typical birthday dessert - Swedish Kringla - with this delicious slice of heaven.