Oh...what pretty shadows....
so...
what is it?
Something that only comes around once a year
so, once it comes...you'd better use it up
even freeze it for later!
Have you guessed?
Rhubarb!!
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
Crust
1 cup cold butter
2 cups all-purpose flour
1/4 cup sugar
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
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!
