A shortbread crust with rhubarb and custard. Trust me, you won’t be able to get enough of these.
Original recipe makes 30 servings
Ingredients
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
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PREP
20 mins
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COOK
55 mins
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READY IN
1 hr 45 mins
Directions
- 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 9×13-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
Calories: 251 kcal
Carbohydrates: 29.2 g
Cholesterol: 57 mg
Fat: 14.2 g
Fiber: 0.6 g
Protein: 2.7 g
Sodium: 79 mg