Easy Rhubarb Custard Bars Recipes

RHUBARB CUSTARD BARS

Steps:

• Preheat over to 350°F.
• Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes.
• Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes.
• 1/2 batch fits in an 8x8 pan.

EASY RHUBARB CUSTARD BARS RECIPE

Steps:

• Preheat the oven to 375 F.
• Line a 9x13-inch pan with parchment paper.
• In a large bowl, combine the sugar cookie mix, softened butter, and one egg, and mix until well combined.
• Pour the cookie mix into the prepared pan, and press the dough into an even layer.
• Bake for 10 to 15 minutes in the oven until the crust is light golden brown.
• Once done, remove the crust from the oven, and reduce the oven temperature to 350 F.
• In another large bowl, whisk the remaining three eggs, granulated sugar, heavy cream, flour, and vanilla extract. Once combined, mix in the rhubarb.
• Pour the rhubarb mixture onto the crust, then bake it in the preheated oven for 40 to 45 minutes until the filling has set.
• Let the bars cool completely before cutting them.
• Keep them refrigerated until you are ready to serve. If desired, top the bars with whipped topping before serving.

RHUBARB CUSTARDS

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

RHUBARB CUSTARD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes.
• Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
• Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
• Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.
• Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.

RHUBARB CUSTARD BARS

Steps:

• Preheat oven to 350.
• Think of this recipe as 3 seperate parts.
• The instructions indicate crust, filling or topping.
• To prepare crust, mix flour sugar and salt in a bowl.
• Cut in butter until mixture resembles coarse meal.
• Press mixture into 9 x 13 pan coated with cooking spray.
• Bake at 350 for 15 minutes or until golden brown.
• My crust never got golden but I baked only for about 20 minutes.
• To prepare filling, combine flour, sugar.
• Add milk and eggs stirring with whisk until well blended.
• Stir in rhubarb.
• Pour mixture over crust.
• Bake at 350 for 40 min.
• or until set.
• Cool to room temp.
• To prepare topping, place sugar, cream cheese, and vanilla in bowl, beat with mixer at medium speed until smooth.
• Gently fold in whipped topping.
• Spread evenly over baked custard.
• Cover and chill at least 1 hour.