Rhubarb Custard Bars
Total TimePrep: 25 min. Bake: 50 min. + chilling
These are so good. I've been making it for 15 years ever since I found it. My family loves them. When rhubarb season is here. They are made. If I get really busy, I use canned cream cheese frosting.
I love these bars, sometimes I add 1 cup of either raspberries or strawberries to the rhubarb to change things up. They are delicious either way.
Tracy you can also use the following measure: one cup of diced raw rhubarb equals 0.27 lb. of raw diced rhubarb.
Tracy, 1 cup of liquid is usually 8 ounces or 230 ml, where as 1 cup of white granulated sugar weighs 7 ounces. Here is a conversion chart that you might find helpful. This recipe is yummy, but I would increase the rhubarb in the filling, and decrease the whipping cream in the topping, it was over baring.
Can anyone please tell me the weight of a “cup” as we don’t use this measure in England.
Theses were fabulous. I picked my rhubarb in the morning. I made the 1/2 recipe more tart version and they were liked by all. I agree that people who think they don’t like rhubarb would love these. So different!!
Can these rhubarb bars be frozen after baking?
Very tasty, I usually don’t like rhubarb.
SO GOOD! The shortbread crust is a little labor intensive, but worth making! My new favotie rhubard recipe!!