1944 BAKE OFF WINNER RHUBARB CUSTARD BARS
One of my favorite hobbies is collecting vintage cookbooks and this was a delicious recipe that that was tucked inside. If you have an abundance of rhubarb, you have to give this a try. Anything that is still being passed around from 1944 just has to be good!
Provided by Family Favorites
Categories Fruit Desserts
Time 10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9x13 pan.
- 2. Crust: Blend flour and sugar together. Cut in butter with a pastry blender.
- 3. Press crust into pan. Bake for 10 minutes until lightly golden.
- 4. Filling: In large mixing bowl, blend sugar and flour and then eggs, vanilla and rhubarb. Mix well.
- 5. Pour mixture over partially baked crust and continue baking for 30-35 minutes being careful not to over bake.
- 6. Top with powdered sugar, whipped topping or ice cream just before serving. ****Because this is a custard, be sure to refrigerate any leftovers.
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
Make and share this Rhubarb Custard Bars recipe from Food.com.
Provided by Diana Adcock
Categories Bar Cookie
Time 1h
Yield 36 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs.
- Press into a lightly greased 13x9 baking pan.
- Set aside.
- For filling combine sugar and flour in a medium bowl.
- Whisk in cream and eggs.
- Stir in the rhubarb.
- Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set.
- Remove from oven, place on a cooling rack.
- In a medium bowl beat cream cheese, sugar and vanilla until smooth.
- Fold in the whipped cream.
- Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours.
- Cut into bars.
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 BARS
Make and share this Rhubarb Custard Bars recipe from Food.com.
Provided by jagret
Categories Bar Cookie
Time 1h10m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 9
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.
RHUBARB CUSTARD BARS
Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.
Provided by Melissa Clark
Time 1h30m
Yield 1 (9-inch) square pan
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
- In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
- Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
- While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
- Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
- To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
- Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.
More about "rhubarb custard bars recipe 435"
EASIEST RHUBARB DREAM BARS - THE FOOD HUSSY
From thefoodhussy.com
4.6/5 (7)Total Time 1 hr 5 minsCategory DessertCalories 236 per serving
- Pat batter/dough into the base of a 9x13 baking dish. It's a thin crust - feel free to use a smaller baking dish for a thicker crust.
EASY RHUBARB CUSTARD BARS • STEPHANIE HANSEN
From stephaniesdish.com
4.5/5 (70)
EASY RHUBARB CUSTARD BARS RECIPE - MASHED
From mashed.com
RHUBARB CUSTARD BARS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
CREAMY RHUBARB CUSTARD BARS - THE BAKER CHICK
From thebakerchick.com
RHUBARB CUSTARD BARS - HEATHER'S HOMEMADE KITCHEN
From heathershomemadekitchen.com
RHUBARB CUSTARD BARS (ONE BOWL) - BAKED
From baked-theblog.com
RHUBARB CUSTARD BARS • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
GRANDMA'S RHUBARB CUSTARD BARS - KITCHEN DIVAS
From kitchendivas.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory DessertCalories 266 per serving
RHUBARB CUSTARD WITH NUT STREUSEL TOPPING- FARM TO JAR FOOD
From farmtojar.com
RHUBARB AND CUSTARD CRUMBLE BARS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
FROSTED RHUBARB CUSTARD BARS RECIPE - RECIPETIPS.COM
From recipetips.com
RHUBARB DREAM BARS ARE DELICIOUS AND EASY TO MAKE! - NOSHING …
From noshingwiththenolands.com
RHUBARB CUSTARD BARS — CHEF HEIDI FINK
From chefheidifink.com
RHUBARB CUSTARD BARS RECIPE | MYRECIPES
From myrecipes.com
RHUBARB DREAM BARS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RHUBARB CUSTARD BARS (WITH SHORTBREAD CRUST) – THIS MOM COOKS
From thismomcooks.com
RHUBARB DREAM BARS | RHUBARB AND CUSTARD, RHUBARB DESSERTS, …
From pinterest.com
AUNT EMMA'S RHUBARB CUSTARD DESSERT RECIPE | LAND O’LAKES
From landolakes.com
You'll also love