Rhubarb season! I grew up eating it every Summer and love it. I usually did the same cake or crumble so I wanted to branch out this year and try a new recipe. This was so good!
It got rave reviews from family and friends. I definitely will be making this one again and again. This recipe came from Taste of Home.
Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
Filling:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
Topping:
Cream cheese 6 oz - 3/4 of a brick, softened
1/2 cup sugar
1/2 tsp 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. (I use my food processor for this with the blade). It will look somewhat dry. Press into a greased 13x9 inch baking pan. Bake at 350 for 10 mins.
2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and beaten eggs. Stir in the rhubarb. Pour over crust. Bake at 350 for 45-60 mins or until the custard is set in the middle. 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.
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