Rhubarb Custard Bars Recipe

Name: Rhubarb Custard Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups all-purpose flour; 1/2 cup sugar; 1/8 teaspoon salt; 9 tablespoons chilled butter, cut into small pieces; Cooking spray; Filling:; 1/3 cup all-purpose flour; 1 1/2 cups sugar; 1 1/2 cups 1% low-fat milk; 3 large eggs; 5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed); Topping:; 1/2 cup sugar; 1/2 cup (4 ounces) block-style fat-free cream cheese; 1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese; 1/2 teaspoon vanilla extract; 1 cup frozen fat-free whipped topping, thawed; Mint sprigs (optional)

Servings: persons

Crust:
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled butter, cut into small pieces
Cooking spray
Filling:
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)
Topping:
1/2 cup sugar
1/2 cup (4 ounces) block-style fat-free cream cheese
1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
1/2 teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
Mint sprigs (optional)

1
Preheat oven to 350u00b0.
2
To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350u00b0 for 15 minutes or until crust is golden brown.
3
To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350u00b0 for 40 minutes or until set. Cool to room temperature.
4
To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.

1280

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 1 1/2 cups all-purpose flour, 1/2 cup sugar, 1/8 teaspoon salt, and more.

Yes, Rhubarb Custard Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Custard Bars

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