Saturday, June 25, 2011

Delicious Shadows make Delcious cookes!

Oh...what pretty shadows....
what is it?

Something that only comes around once a year
so, once it'd better use it up
even freeze it for later!

Have you guessed?

Join us over at Hey Harriet for
Shadow Shot Sundays
where Shadows are always delicious to look at!!

~And if you'd like to taste how wonderful Rhubarb is...
try some of these delicious
 Rhubarb Custard Bars that we made for our Open House this weekend!

They are out of this world!!

Rhubarb Custard Bars

1 cup cold butter
2 cups all-purpose flour
1/4 cup sugar

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

2 packages (3oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs.  Press into a greased 13" x 9" baking pan.  Bake at 350 degrees Fahrenheit for 10 minutes.

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 degrees for 40-45 minutes or until custard is set.  Cool in pan on a wire rack.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped  cream cheese, sugar and vanilla until smooth; fold in whipped cream.  Spread over top.  Cover and refrigerate.  Cut into bars.  Store in the refrigerator.

Makes 3 dozen  rich and gooey bars with a shortbread-like crust!


Richie's 2ts Inspires said...

Hi Ladies,

Wow! thanks so much for the recipe. I will absolutely try making some. I have rhubarb lant and it grows like mushrooms.

I even cut & throw them away. Too much to freeze. I still have half fridge full of raspberries & new berries to come.

Have a wonderful SSS... hope I will stay & play with you.


DearHelenHartman said...

One little thing can revive a guy, and that is a piece of rhubarb pie! Love the images and the recipe.

Ralph said...

I have not been a fan of rhubarb - although I suppose that this vegetable (fruit?) has not been presented to me when I was young and impressionable. So, I like the sound of and wonderful texture. Cream cheese topping feeling and tasting of shortbread - a heavenly combo!

I'd love to visit your place, only wishing you were a one-hour (instead of 13) drive away from home. If we ever get to the 80/90 section of the Ohio Turnpike, well...

Sherri said...

Girls those rhubarb bars look delish!! Another recipe for my box!!

Penny @ The Comforts of Home/Lavender Hill Studio said...

I love rhubard! Those cookies sound delicious!

Beverley Baird said...

My mouth is watering! Thanks for that great recipe! I usually make grunt if I get any rhubarb.
Great shadows for the week!

whizkid said...

that looks yummy :)
have a great week!

nana_ang_poppaphil said...

Love the shots, and the shadows are wonderful. Thanks for the recipe I will hold onto it and try it out when my rhubarb is in season.

A few months away alas.

Have a great week.

Arija said...

Rhubarb, rhubarb, what delicious delight!

HOOTIN' ANNI said...

My lips are puckering!! Seriously. I like rhubarb in it's natural flavor, the tart!! Adding sweetener to it just spoils it for me.

Great shadows.

It was nice to visit with you today....If you'd care to drop by and say hi, I'm leaving my Sunday's Link for you---HERE

Have a glorious week ahead.

sarayutouched said...

that is my FAVORITE rhubarb mouth is watering just thinking about it!!!

hope the open house went well!!!

Anonymous said...

My sister just made a rhubarb pie this week. When I was younger, living in MN, we had it all summer long. Love it.

Hey Harriet said...

I just love rhubarb and I'm drooling over those rhubarb custard bars! Yummo! I have some rhubarb growing and it's almost ready. I'll have to try your recipe out! Thanks for sharing it :)

Paula Scott said...

Oh!! Those look so delicious! You know, I've NEVER eaten anything rhubarb before in my life! I'm not sure if what we get here in the produce dept. is any good. But, those bars look like they are worth the try. And then I noticed something about lavender in a previous post....


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