Rhubarb Custard Bars
2 cups (300 g) plain flour
¼ cup (55 g) sugar
1 cup (250 g) cold butter
2 cups (460 g) caster sugar
⅔ cup (100 g) plain flour
1 cup (250 ml) thickened (whipping) cream
3 eggs, beaten
5 cups (625 g) finely chopped fresh rhubarb
⅔ cup (160 g) cream cheese, softened
½ cup (110 g) sugar
½ teaspoon vanilla extract
1 cup (250 ml) thickened (whipping) cream, whipped
Number of servings :
Cooking time: Ready in under 30 minutes
Type of meal : | Cookies | Cookies
Special diet :
In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 33 cm × 23 cm baking tin. Bake at 180°C (Gas 4) for 10 minutes.
For filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 180°C (Gas 4) for 40 minutes or until custard is set. Cool in tin on a wire rack.
For topping, beat cream cheese, sugar and vanilla until smooth; fold in cream. Spread over top. Cover and refrigerate. Cut into bars just before serving.
Make 3 dozen.