Rhubarb Custard Bars

A shortbread crust considering rhubarb and custard. Trust me, you wont be able to pull off sufficient of these.

The ingredient of Rhubarb Custard Bars

1. 2 cups all-purpose flour
2. 2u2009u00be cups white sugar, not speaking
3. 1 cup chilly frosty butter, cut into cubes
4. 7 tablespoons all-purpose flour
5. 1 cup stuffy whipping cream
6. 3 eggs
7. 5 cups finely chopped rhubarb
8. 1 (8 ounce) package cream cheese, softened
9. 1 teaspoon vanilla extract
10. 1 (8 ounce) container frozen whipped topping (such as Cool Whipu00ae), thawed

The instruction how to make Rhubarb Custard Bars

1. Preheat oven to 350 degrees F (175 degrees C).
2. adjoin 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour incorporation combination until it resembles improper crumbs; press into a 9x13-inch baking dish.
3. Bake in the preheated oven until crust is lightly browned, roughly more or less 10 minutes.
4. fusion 2 cups sugar and 7 tablespoons flour together in a bowl. work up cream and eggs into sugar mixture until smooth.
5. early payment rhubarb evenly exceeding crust. Pour egg fusion over rhubarb.
6. Bake in the preheated oven until bars are set, not quite 45 minutes. Cool to room temperature.
7. emphasis cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. press on cream cheese blend beyond rhubarb layer; chill in refrigerator.

Nutritions of Rhubarb Custard Bars

calories: 251.2 calories
carbohydrateContent: 29.2 g
cholesterolContent: 54 mg
fatContent: 14.2 g
fiberContent: 0.6 g
proteinContent: 2.7 g
saturatedFatContent: 9.2 g
servingSize:
sodiumContent: 78.6 mg
sugarContent: 20.4 g
transFatContent:
unsaturatedFatContent: