Sunday, June 28, 2009

Rhubarb Custard Bars- summer in a square


Thanks Meg and Marty for requesting this recipe! It's so good it's certain to become a regular summer treat around here!
And Roy...may you Rest in Peace!

Rhubarb Custard Bars

Pre-heat oven to 325 degrees
lightly oil a 9x13 pan
For crust:
in stand mixer, or by hand:
2 cups flour
1 cup rolled oats
1/2 cup cold butter cut into pieces
1/2 cup brown sugar
1 teaspoon salt

mix together until the texture of frozen peas. press firmly into pan and set aside

for filling:
6 eggs
1 3/4 cup granulated sugar
1 cup orange juice
1/4 cup flour
whisk all above ingredients together well... then stir in 3 cups of fresh rhubarb- chopped
pour over crust. bake 45 minutes to 1 hour until center is firm. Cool completely before cutting.
and when your delighting in how summery and wonderful these are, Thank Meg and Marty...
Happy Solstice Gals! I Love You!

5 comments:

Sudha Tuli said...

Can this yummy dessert be frozen, and if so, for how long?

Olyoyster said...

I also need to know if this bar can be frozen. Wedding coming up and this bar is perfect!

pharmgirl147 said...

Do you think that lemon juice would work in place of orange? No one in my family likes orange juice so we never have it in the fridge and I'd hate to buy it just for this...

Niecee KrullMayfield said...

My grandson wanted something from Rhubarb other then sauce so we found this recipe and made them. They are good, not too sweet or too tangy. But I can't taste the orange so I think next time we will use some zest or just use lemon. The cookie crust isn't very flavorful either so maybe some zest in there too. It is a little eggy so maybe less yokes? Also maybe a little more rhubarb. Still good tho!

JB Reid said...

Making these for the third time in two weeks; so yes, we love them. I have been halfing the recipe and using an 8x8 pan. Delicious dessert to feature rhubarb from the garden! The batch in the oven has whole wheat flour, fresh orange juice and zest, and stevia. We’ll see how it goes!