Okay, it's Rhubarb Extravaganza time in Upstate New York!
My beautiful niece Amanda has the Taste of Home baking recipe book. Oh mylanta, what a great cookbook, we've been delighted by the recipes! Definitely one worth buying and adding to your cookbook collection and I don't say that often anymore because the Internet hooks us up with amazing racipes, but this book has lots of old-fashioned ideas and because my rhubarb garden is lush right now, I'm sharing this one from their website today because Mandy took the book home...
She really did. She took the book home.
'Sup wi dat?????
So this is a recipe for Rhubarb Custard bars...
We did it without the cream cheese topping and it was wonderful, a delightful cookie-crusted rhubarby-taste-of-goodness! This weekend I'm making strawberry rhubarb pie, so I'll share that next week... And strawberry rhubarb preserves are delicious! And Rhubarb Custard Pie became a classic family dessert when my neighbor Vi Bennett shared the recipe with me over thirty years ago. Do any of you remember how Laura Ingalls Wilder messed up her rhubarb pie the first year she was married to Almanzo Wilder? (Almanzo was from upstate New York, the North Country where my first series of books was set)... She forgot to put the sugar in and one of the farmers who came to help with harvest (because do we ever mess up quietly???? No.) announced that this was his favorite way of having rhubarb pie, so a man could sweeten it up to his liking! And then he proceeded to lift his top crust, sprinkle it with sugar and eat. What a gracious man!
Also for this recipe, we didn't bake the crust first. We just patted it in, added the rhubarb filling, and baked. I liked it better this way, the cookie crust was firm but tender, like a sugar cookie. Delicious!
Thank you, Taste of Home! This is wonderful!
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs, beaten
- 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 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.
- 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.
- 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