 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 36 |
|
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 shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 cup cold butter |
filling: |
2 cups sugar |
7 tablespoons king arthur unbleached all-purpose flour |
1 cup heavy whipping cream |
3 eggs, beaten |
5 cups finely chopped fresh or frozen rhubarb, thawed and drained |
topping: |
2 packages (3 ounces each) cream cheese, softened |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
1 cup heavy whipping cream, whipped |
Directions:
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
2. 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° for 40-45 minutes or until custard is set. Cool.
3. 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. Yield: 3 dozen.
|
|