Rhubarb Custard Bars

Share Button

Ingredients

Crust Ingredients:

  • 2 C all-purpose flour
  • ¼ C Pioneer® Sugar
  • 1 C butter or margarine, cold

Filling:

  • 2 C Pioneer® Sugar
  • 8 T all-purpose flour
  • 1 C whipping cream
  • 3 eggs, beaten
  • 7-8 C fresh rhubarb, finely chopped

Topping:

  • 2 pkg. (3 oz. each) cream cheese, softened
  • ½ C Pioneer® Sugar
  • ½ tsp. vanilla extract
  • 1 C whipping cream, whipped

Directions

  1. Preheat oven to 350° F. Grease a 9 x 13-inch baking pan; set aside.
  2. In a bowl combine flour and Pioneer® Sugar, cut in butter until the mixture resembles coarse crumbs. Press into prepared pan. Bake for 10 minutes.

Filling:

  1. While crust is baking, combine Pioneer® Sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake for 1 hour or until custard is set. Remove from oven and cool completely on wire rack

Topping:

  1. Beat cream cheese, Pioneer® Sugar and vanilla until smooth then fold in whipping cream. Spread over the top of the custard. Cover and chill. Cut into bars. Store in refrigerator.
 
**From the kitchen of: Marla Heuker.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.