The ultimate spring time dessert!
Forget rhubarb pie, you'll soon swap this out at the best sweet treat.
Rhubarb is all the rage right now! I begged and pleaded to all my friends over the last couple of weeks to bring me any they had. I'm happy to report that my mom and two good friends brought me some and we had enough to make TWO batches of this dessert.
If you haven't heard we had baby #3 on May 14th. My next blog post will be all about her birth story, so stay tuned for that! Until then, please know I've been eating my weight in these bars.
My mom came to help out with the kids while we were in the hospital when she made the first batch of these. Then she came back a week later and made another batch of these, per my request, as we had more rhubarb to use up, plus many visitors coming to the house to feed.
The husband and I polished these off, equally, and so say that it is my new favorite dessert is an understatement!
With a shortbread crust, fruity filling and creamy topping, it pretty much has the best three textures in the world combined in one bar.
These keep well in the fridge and if you have any left over, over the course of a week, they will still taste as good as they did on day one.
So now, here is your challenge. Go find some rhubarb! Many people have it growing wild in their yards here in the Midwest and don't even know it, or they just don't use it. Find some and take it off their hands, you can thank me later!
Rhubarb Custard DessertPrint this Recipe!
2 c. all purpose flour
1/4 c. sugar
1 c. cold, unsalted butter
2 c. sugar
7 T. all purpose flour
1 c. whipping cream
3 eggs, beaten
5 c. finely chopped rhubarb
2 pkg. cream cheese
1/2 c. sugar
1/2 t. vanilla
1 c. whipping cream, whipped
1. In a bowl, combine flour and sugar for crust. Cut in butter until mixture resembles coarse crumbs.
2. Press into a greased 9x13 baking pan. Bake at 350 degrees for 10 minutes.
3. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over the crust. Bake at 350 degrees for 40-45 minutes or until custard is set.
4. Allow pan to cool.
5. For topping, beat cream cheese, sugar and vanilla until smooth.
6. Whip the whipping cream until fluffy and fold into cream cheese mixture.
7. Spread topping over cooled custard. Cover and chill.
8. Cut into bars and store in the refrigerator. Yields: 3 dozen.