RHUBARB CUSTARD CANDY RECIPES

Name: Rhubarb Custard Bars
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 18 bars, 18 serving(s)
Ingredients: 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

RHUBARB CUSTARD BARS RECIPE - FOOD.COM

Rhubarb Custard Bars Recipe - Food.com image

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

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 18 bars, 18 serving(s)

Number Of Ingredients 9

Ingredients

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.

Nutrition Facts : Calories 277.6, FatContent 11.5, SaturatedFatContent 6.9, CholesterolContent 68.5, SodiumContent 204.4, CarbohydrateContent 41, FiberContent 1, SugarContent 26.7, ProteinContent 3.5

RHUBARB CUSTARD BARS RECIPE - FOOD.COM

Rhubarb Custard Bars Recipe - Food.com image

I found this recipe in the May 2002 of "Cooking Light" magazine and it tastes anything but light. The recipe is quite easy its just time consuming due to the 3 steps but it is so worth it! My family loved this, Enjoy!

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled butter, cut into small pieces
cooking spray
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups rhubarb, 1/2 inch slices,fresh or frozen unthawed
1/2 cup sugar
1 (4 ounce) package fat free cream cheese
1 (4 ounce) package reduced-fat cream cheese (I used 8oz light cream cheese)
1/2 teaspoon vanilla extract
1 cup fat-free whipped topping, thawed

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.

Nutrition Facts : Calories 235.9, FatContent 8, SaturatedFatContent 4.8, CholesterolContent 52.3, SodiumContent 122.9, CarbohydrateContent 37.2, FiberContent 0.9, SugarContent 26.6, ProteinContent 4.6

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