TOTAL TIME: Prep: 25 min. Bake: 50 min. + chilling
YIELD:36 servings
Ingredients
CRUST2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Directions
1. 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.
2. 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.
3. 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.
Test Kitchen Tips
Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups.
Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level.
1. 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.
2. 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.
3. 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.
Test Kitchen Tips
Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups.
Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level.
Nutritional Facts
1 each: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.
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