Rhubarb Custard Bars Recipes

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RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Make and share this Rhubarb Custard Bars recipe from Food.com.

Provided by jagret

Categories     Bar Cookie

Time 1h10m

Yield 18 bars, 18 serving(s)

Number Of Ingredients 9

2 cups flour
1 cup butter, melted
1/2 cup powdered sugar, plus
2 tablespoons powdered sugar
4 eggs, beaten
2 cups sugar
1/2 cup flour
3/4 teaspoon salt
4 cups rhubarb, diced

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.

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

A shortbread crust with rhubarb and custard. Trust me, you won't be able to get enough of these.

Provided by starmaster25

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h45m

Yield 30

Number Of Ingredients 10

2 cups all-purpose flour
2 ¾ cups white sugar, divided
1 cup cold butter, cut into cubes
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs
5 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

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.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 29.2 g, Cholesterol 54 mg, Fat 14.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 9.2 g, Sodium 78.6 mg, Sugar 20.4 g

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, 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 heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. 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 the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB CUSTARDS



Rhubarb Custards image

This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Makes 6

Number Of Ingredients 8

Unsalted butter, for dishes
3/4 cup sugar, plus more for dishes
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
Coarse salt

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



Rhubarb Custard Bars image

Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.

Provided by Melissa Clark

Time 1h30m

Yield 1 (9-inch) square pan

Number Of Ingredients 12

1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1/4 teaspoon fine sea salt
3/4 cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces
10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
1 1/4 cups/250 grams granulated sugar
4 large eggs
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
3 tablespoons all-purpose flour
1 tablespoon finely grated orange or lemon zest
Pinch of fine sea salt
Confectioners' sugar, for serving

Steps:

  • Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
  • In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
  • Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
  • While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
  • Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
  • To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
  • Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Make and share this Rhubarb Custard Bars recipe from Food.com.

Provided by Diana Adcock

Categories     Bar Cookie

Time 1h

Yield 36 bars

Number Of Ingredients 12

2 cups flour
1/4 cup sugar
1 cup cold butter
2 cups sugar
7 tablespoons flour
1 cup whipping cream
3 large eggs, beaten
5 cups finely chopped rhubarb, fresh or frozen, thawed and drained
2 (3 ounce) packages cream cheese, at room temp
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 cup whipping cream, whipped

Steps:

  • Preheat oven to 350°.
  • In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs.
  • Press into a lightly greased 13x9 baking pan.
  • Set aside.
  • For filling combine sugar and flour in a medium bowl.
  • Whisk in cream and eggs.
  • Stir in the rhubarb.
  • Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set.
  • Remove from oven, place on a cooling rack.
  • In a medium bowl beat cream cheese, sugar and vanilla until smooth.
  • Fold in the whipped cream.
  • Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours.
  • Cut into bars.

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2002-07-01 Preheat oven to 350°. Advertisement. Step 2. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. …
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5/5 (6)
Calories 131 per serving
Servings 36
  • To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.
  • To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.
  • To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
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Top Asked Questions

How do you make Rhubarb Custard?
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
How to bake rhubarb bars?
Directions. 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.
How do you make rhubarb shortbread?
You’ll have about 1 cup strips. To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes.
How do you make rhubarb cake mix?
Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set.

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