LEMOINE FAMILY RECIPES
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RHUBARB BARS - Jon Promersberger
THE CRUST
2cupsflour
1/4cupgranulated sugar
1cupbutter-cold
THE FILLING
2cupssugar
7cuppowdered sugar
8tbspflour
1cupheavy whipping cream
3eggs-beaten
5cupschopped rhubarb, thawed and drained
THE TOPPING
6ozcream cheese, softened
1/2cupgranulated sugar
1/2tspvanilla
1cupheavy whipping cream, whipped
Crust-Combine the flour and sugar; cut in the cold butter until the mixture resembles coarse crumbs. Press into greased 9 x 13 baking dish. Bake at 350 degrees for 10 minutes.

Filling-Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over the crust. Bake at 350 degrees for 40-45 minutes or until the custard is set. Chill for 2 hours.

Topping-Beat the cream cheese, sugar and vanilla until smooth; fold in whipping cream. Spread over top of chilled bars. Store in refrigerator.

Whipped cream recipe