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.
LEMON CUSTARD BARS
Make and share this Lemon Custard Bars recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 59m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Spray and 8-inch square pan with cooking spray and wipe with a paper towel.
- In a medium sized bowl, combine crust ingredients and mix well.
- Spread crust dough over bottom of the pan.
- In a small bowl, combine topping ingredients and mix well.
- Pour the topping over the crust.
- Bake for 27-30 minutes.
- Cool completely before cutting bars and serving.
- Dust bars with powdered sugar when cool.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
APPLE CUSTARD BARS
This was originally a pie recipe that I got from TOH magazine, but I converted it to bars, just for fun! This does make an excellent pie, too, just halve the recipe. I may just post this again, in pie form, so that people who do searches for pies can find it. The crust is quite simple (finally!) I never can make a crust without the family running away in fear of getting hit with flying pastry thrown in frustration. This doesn't look too pretty, but it sure is good!
Provided by Marla Jones
Categories Bar Cookie
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- FOR CRUST:.
- Preheat oven to 375 degrees.
- Combine flour and salt.
- Cut in butter until crumbly.
- Press into bottom and up sides of a 13"x9"x2" cake pan.
- Put in apples.
- Combine 2/3 cup sugar with cinnamon.
- Sprinkle over apples.
- Bake for 20 minute.
- Remove from oven.
- FOR CUSTARD:.
- Whisk milk, eggs, and rest of sugar until smooth.
- Pour over apples.
- Bake 25-30 minutes longer or until knife in center comes out clean.
- If you're worried the crust will be too browned, whatever is showing up above the custard, just put foil all the way around the edges.
Nutrition Facts : Calories 367.1, Fat 15.8, SaturatedFat 9.6, Cholesterol 70.5, Sodium 288.2, Carbohydrate 51.9, Fiber 2, Sugar 27.5, Protein 6
EASY CUSTARD BARS
I have no idea where this recipe came from, but i found it in my recipe box and decided to try it! I have now made these about 10 times in the past month because people LOVE them! I have varied them in a few ways, like adding cherry pie filling but start with the basics and you will have something EVERYONE LOVES! It looks like a lot of steps but I promise it is EASY!!!!!
Provided by ChloeandAbbeysMomma
Categories Breads
Time 45m
Yield 15 Bars, 15 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350 degrees.
- Spread one package of Cresecent Rolls on the bottom of a 13 x 9 pan.
- Sprinkle Cresecent Rolls with half of cinnamon sugar mixture.
- Using a hand mixer, beat together both packages of cream cheese, egg YOLK, vanilla, and sugar until smooth.
- Spread cream cheese mixture over the crescent rolls.
- Cover cream cheese mixture with the second package of Cresecent Rolls. (Try to spread these out before you lay them over the cream cheese mixture in order to cover the entire cream cheese mixture!).
- Brush over the Crescent Rolls with the egg WHITE.
- Sprinkle with remainder of cinnamon and sugar mixture.
- Bake for 20-25 minutes.
- Allow to cool and refrigerate before cutting!
- ENJOY!
Nutrition Facts : Calories 268.6, Fat 12.8, SaturatedFat 7.2, Cholesterol 62.5, Sodium 259, Carbohydrate 33.2, Fiber 1.1, Sugar 18.1, Protein 5.6
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