- 2 cups all-purpose flour
- 2 3/4 cups white sugar, divided
- 1 cup cold butter, cut into cubes
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs
- 5 cups finely chopped rhubarb
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 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.
05/16/2018
recipepes.com
Rhubarb Custard Bars, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
