Rhubarb Custard Bars - Revision history

Dhanson at 14:36, 3 May 2025

2025-05-03T14:36:19Z

← Older revision		Revision as of 14:36, 3 May 2025
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	\|Source=[https://www.kitchenmomy.com/sweet-and-tangy-rhubarb-custard-bars/#tasty-recipes-13286-jump-target KitchenMomy.com] (minus the topping)		\|Source=[https://www.kitchenmomy.com/sweet-and-tangy-rhubarb-custard-bars/#tasty-recipes-13286-jump-target KitchenMomy.com] (minus the topping)
	\|Yield=24 servings		\|Yield=24 servings
	\|Rating={{~~unrated~~}}		\|Rating={{Very Good}}
	}}		}}
	=== Ingredients ===		=== Ingredients ===
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	[[Category:Bars]]		[[Category:Bars]]
	[[Category:Rhubarb]]		[[Category:Rhubarb]]
			[[Category:Adria-Approved]]

Dhanson: /* Ingredients */

2025-05-03T14:35:56Z

Ingredients

← Older revision		Revision as of 14:35, 3 May 2025
Line 10:		Line 10:
	* 2 c flour		* 2 c flour
	* 1/4 c sugar		* 1/4 c sugar
	* 1/4 t Kosher salt		* 1/4 t Kosher salt (optional)
	* 1 c cold unsalted butter, cubed		* 1 c cold unsalted butter, cubed

Dhanson: /* Preparation */

2025-05-01T18:38:14Z

Preparation

← Older revision		Revision as of 18:38, 1 May 2025
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	Preheat oven to 350°F. Line 9×13 pan with parchment.		Preheat oven to 350°F. Line 9×13 pan with parchment.

	Mix flour and ~~sugar~~ for crust. Cut in butter until crumbly. Press into pan.		Mix flour, sugar, and salt for the crust. Cut in butter until crumbly. Press into pan.

	Bake crust 15 minutes until lightly golden.		Bake crust 15 minutes until lightly golden.

Dhanson: /* Ingredients */

2025-05-01T18:37:57Z

Ingredients

← Older revision		Revision as of 18:37, 1 May 2025
Line 10:		Line 10:
	* 2 c flour		* 2 c flour
	* 1/4 c sugar		* 1/4 c sugar
			* 1/4 t Kosher salt
	* 1 c cold unsalted butter, cubed		* 1 c cold unsalted butter, cubed

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~1 hour @ 350 |Source=[https://www.kitchenmomy.com/sweet-and-tangy-rhubarb-custard-bars/#tasty-recipes-13286-jump-target KitchenMomy.com] (minus the topping) |Yield=24 servings |Rating={{unrated}} }} === Ingredients === '''Crust:''' * 2 c flour * 1/4 c sugar * 1 c cold unsalted butter, cubed '''Custard Filling:''' * 2 c sugar * 7 T flour * 1 c heavy whipping cream * 3 large eggs, beaten * 5 c fresh or frozen rhubarb, chopped =..."

2025-05-01T01:47:13Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~1 hour @ 350 |Source=[https://www.kitchenmomy.com/sweet-and-tangy-rhubarb-custard-bars/#tasty-recipes-13286-jump-target KitchenMomy.com] (minus the topping) |Yield=24 servings |Rating={{unrated}} }} === Ingredients === '''Crust:''' * 2 c flour * 1/4 c sugar * 1 c cold unsalted butter, cubed '''Custard Filling:''' * 2 c sugar * 7 T flour * 1 c heavy whipping cream * 3 large eggs, beaten * 5 c fresh or frozen rhubarb, chopped =..."

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=~1 hour @ 350
|Source=[https://www.kitchenmomy.com/sweet-and-tangy-rhubarb-custard-bars/#tasty-recipes-13286-jump-target KitchenMomy.com] (minus the topping)
|Yield=24 servings
|Rating={{unrated}}
}}
=== Ingredients ===
'''Crust:'''
* 2 c flour
* 1/4 c sugar
* 1 c cold unsalted butter, cubed

'''Custard Filling:'''
* 2 c sugar
* 7 T flour
* 1 c heavy whipping cream
* 3 large eggs, beaten
* 5 c fresh or frozen rhubarb, chopped

=== Preparation ===
Preheat oven to 350°F. Line 9×13 pan with parchment.

Mix flour and sugar for crust. Cut in butter until crumbly. Press into pan.

Bake crust 15 minutes until lightly golden.

Whisk sugar and flour for filling. Add cream and eggs, then fold in rhubarb.

Pour over warm crust. Bake 40-45 minutes until custard is set.

Cool completely.

[[Category:Desserts]]
[[Category:Bars]]
[[Category:Rhubarb]]