RHUBARB CUSTARD BARS
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
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
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
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
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
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 PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
CLASSIC RHUBARB CUSTARD PIE (WITH CRUST RECIPE)
Steps:
- Gather the ingredients.
- In a large bowl, combine the flour, salt, and sugar, if using. Whisk to blend thoroughly.
- Add the butter, working it into the flour mixture with your fingers or a pastry blender. Some pea-sized pieces of butter should remain intact.
- Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together.
- Turn the dough out onto a lightly floured surface and press until a smooth dough has formed. Do not overwork or the crust will be tough.
- Shape into a flattened disk. Cover and refrigerate for 30 minutes.
- Position a rack in the center of the oven and heat to 400 F. On a lightly floured work surface, or between sheets of lightly floured parchment, roll the dough into a circle about 11-inches in diameter.
- Transfer the dough to a 9-inch pie plate. Fold any excess dough over on itself and crimp the edge as desired.
- In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt.
- In a small bowl, whisk the eggs with milk.
- Add the egg mixture to the rhubarb mixture, stirring until blended.
- Transfer the rhubarb mixture into the prepared pie crust. Dot with butter.
- Bake until set in the center, 45 to 55 minutes. If your crust begins to brown too much, cover the edges with foil.
- Remove the pie to a rack to cool completely before slicing.
- Serve the rhubarb-custard pie with a big dollop of freshly whipped cream or ready-made whipped topping, if desired.
Nutrition Facts : Calories 371 kcal, Carbohydrate 57 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, Sodium 274 mg, Sugar 38 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
RHUBARB CUSTARD DESSERT
Make and share this Rhubarb Custard Dessert recipe from Food.com.
Provided by MMers
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350F degrees.
- In small bowl, combine all crust ingredients.
- Mix until crumbly.
- Press onto bottom of a 13 by 9 inch baking dish.
- Bake for 15 minutes.
- Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
- Beat at medium speed until smooth, about 2 minutes.
- With spoon, stir in rhubarb.
- Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
- Remove from oven and increase temperature to 400F degrees.
- In large bowl, beat egg whites until soft peaks form, about 2 minutes.
- Add salt and vanilla.
- Continue beating while gradually adding sugar.
- Beat until stiff peaks form.
- Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
- Continue baking for 6-8 minutes or until meringue is golden brown.
- Cool completely; store refrigerated.
Nutrition Facts : Calories 451.9, Fat 17.4, SaturatedFat 10.2, Cholesterol 141.9, Sodium 192.5, Carbohydrate 69.1, Fiber 1.6, Sugar 48.7, Protein 6.4
RHUBARB & CUSTARD BLONDIES
Add custard powder to blondie mix for an extra fudgy texture. Pair with rhubarb for a classic flavour combination, or try swirling in some jam or compote
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 13
Steps:
- For the rhubarb & custard swirl, put the rhubarb and sugar in a wide pan with 2 tbsp water (omit the water if using canned rhubarb). Cook over a medium heat, stirring frequently for about 10 mins, until the rhubarb breaks down and turns jammy. Add a few drops of food colouring if you want a pink rhubarb swirl, but the flavour will still be great if you're using green-tinged rhubarb. Leave to cool.
- Heat the oven to 180C/160C fan/gas 4. Put the butter and both sugars into a pan and put over a low heat. Melt together until smooth and shiny, then remove from the heat, and leave to cool for 10 mins while you sieve the flour, custard powder and baking powder in a bowl. Butter a 20 x 30cm baking tin and line with baking parchment.
- Beat the eggs into the cooled sugar and butter mixture, then fold in the dry ingredients until you have a smooth batter. Stir in 150g of the chocolate chips and the vanilla. Pour into the brownie tin, then use a teaspoon to swirl rhubarb compote on top of the batter. Add dollops of the custard, then swirl a skewer or cocktail stick through the compote to create a marbled pattern.
- Bake for 35-40 mins until set and the edges are coming away from the sides of the tin, then leave in the tin to cool. Melt the remaining 100g chocolate in short blasts in the microwave or in a bowl set over a pan of simmering water. Use a spoon to drizzle the chocolate over the blondie in a zig-zag pattern. Cut into squares to serve. Will keep for three days in an airtight container, or freeze the squares individually.
Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
RHUBARB PUDDING WITH CUSTARD SAUCE
Make and share this Rhubarb Pudding With Custard Sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut fresh rhubarb into 3/4 inch pieces.
- In saucepan, combine rhubarb, sugar, orange rind and water.
- Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
- Taste and add more sugar if necessary.
- Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
- Cook stirring, over medium heat until mixture thickens and becomes clear.
- Boil gently for about 3 minutes.
- Remove from heat and stir in vanilla.
- Transfer to serving bowl.
- Let cool, cover and refrigerate.
- Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
- Stir in milk.
- Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
- Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
- Whisk yolk mixture back into hot milk mixture.
- Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
- Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
- Cover and refrigerate until needed.
- To serve, pour sauce over individual servings of rhubarb.
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RHUBARB CUSTARD - CRUSTLESS OR CRISP - FARM TO JAR FOOD
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Ratings 15Calories 269 per servingCategory Dessert
- Preheat oven to 260° F. Place cut-up rhubarb and 1/2 cup sugar (or sugar substitute) in bowl and microwave for 1 min. 30 seconds.
- In a mixer, beat together until well combined the eggs, water, cream, butter, vanilla, orange zest and remaining 1 cup sugar (or sugar substitute)
- Distribute the rhubarb evenly into 6-8 ramekins until they are about 3/4 full. I used 8 ramekins that were 5” diameter by 1 1/2 inch deep. Pour egg/cream mixture over the top of each ramekin and poke the rhubarb down to be under the custard mixture.
- If doing custard only, bake 35 to 40 minutes. If you want a charred custard top, turn on the broiler and leave custards under the broiler for a few minutes. Be sure and watch them at this point so they do not burn.
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