Rhubarb Custard Bars May 02

[ElinorC]

I made the Rhubarb Custard Bars yesterday and thought they were very good but not exactly what I expected. The bars are sweet and the rhubarb taste is very faint; just enough to give them a tangy taste. The crust is very good (I didn't pack it down very hard as I usually do. I just gently patted it in the pan as someone on the board suggested in an earlier topic.)and the custard is rather thin. (It might be due to the rhubarb and also the fact that I used skim milk instead of 1%). The topping is sweet and balances the rhubarb but doesn't make it icky sweet which I hate. I really expected more rhubarb taste since I love rhubarb but someone else might like it better that way.

I really don't think anyone could get 36 servings out of it however. What is CL thinking? :confused:

[Pat]

Elinor, I agree. We thought this was good but not as rhubarby as expected. Very easy though. I just had to post a reply about the servings. I was quite excited when I saw 131 calories until I saw that was for 1/36. How in the world could you cut this into 36 pieces? That would not even be enough to do a taste test. I have pasted this recipe before that an elderly lady gave me at church when I was a new bride, but it is delicious. She made it a point to tell me these were "homemade biscuit" not those in the can.

* Exported from MasterCook *

Rhubarb Cobbler

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 stalks rhubarb, large -- chopped
sugar
biscuit (day-old) -- crumbled
1 stick butter

Place chopped rhubarb into casserole dish, coat with sugar, dot with a stick of butter. Cover with day-old biscuit crumbled. Sprinkle sugar over top of biscuit; dot with butter.

Bake at 350 about an hour.

Source:
"Mary Riggins, 1970"

[BarbryT]

This is the first time I am trying to do an attachment. This is my favorite rhubarb recipe. It is very rhubarby and delicious.

Let's see if this works. :confused:

[BarbryT]

Well, if the attachment worked, I don't know how to get it. So here is the recipe. (I never said it was light. :D

Rhubarb Crunch


1 C sifted flour
3/4 C oatmeal
1 C brown sugar
1/2 C melted butter
1 t cinnamon

Mix the above ingredients until crumbly. Press 1/2 of it into a greased 9" pan.

Cover with 4 C diced rhubarb

Combine the ingredients below and cook until thick. Pour over rhubarb. Top with remaining crumbs.

1 C. sugar
1 C water
2 T cornstarch
1 t vanilla

Bake 1 hour at 350 degrees, F.

Cut and serve warm with or without whipped or other cream.

[valchemist]

BarbryT,
that sounds great! I think there is a mistake in the recipe...it says 2/4 c oatmeal...should that be 1/4?

Pat,
yours sounds yummy, too. I never have homemade biscuits lying around though. I guess this would be a good excuse to make them!

val

[BarbryT]

Duh. That'll teach me to copy and paste without looking. I have gone back to the handwritten recipe my sister gave me and, in fact, it calls for 3/4 C oatmeal.

Thanks for catching the error! I'll correct it in my recipes file in my computer too.

[valchemist]

thanks barbryt...

I think it would be a good idea if you would go back and edit your original post of the recipe in case someone copies it onto their computer without seeing your correction down below. you can edit the post with the little edit button at the bottom of the post you want to edit.

[BarbryT]

Ah ha. I see, and done. As you can tell, I am new to this. Thanks for the help!

[Grace]

YUMMY!!! I made these today for our supper club. They were wonderful. A DEFINITE repeater. I followed the recipe exactly, except I didn't have 3 eggs (I only had one!), so I used 1/2 cup egg substitute and the one egg. Turned out wonderfully. These were gobbled up and everyone gave them a 10.

The recipe is a tad time consuming, and mine had to bake quite a bit longer than 40 minutes (the filling wasn't set enough), but all in all it's a very easy recipe, and the rhubarb doesn't need to be cooked beforehand or anything. Just throw it all in. I'll be searching out rhubarb from now on just for this recipe. Yum yum.

[BlueMoose]

I can't wait to try these! My rhubarb is only about6" tall right now, so I'll have to wait a little longer!:mad:

[Norma]

I made these too. My rhubarb was finally big enough. I quit watching it, so maybe that helped. Anyway, these are very good. Mine don't look like the picture though. My creamy topping is not nearly as high as the picture shows. If fact, I had quite a time spreading it to cover all of the top. It still tasted good though. My custard was a little firm. Oh, and I cut it in 32 pieces and that was 147 calories which I can handle. They still are small, but it's a wake-up call that we are not supposed to eat much of this kind of stuff I guess. I love the crust. Very buttery.

[Sami]

I made the rhubarb custard bars for dessert tonight and they are as wonderful as others said. I used 2 % milk becuae that was what I had and the custard set fine in 40 minutes. This is definitely a repeater. In fact, I am going to buy more rhubarb and freeze it so that I can make this in winter.

Sami

[andrea]

hi all! tried the bars... my first time with rhubarb (frozen)... didn't like it. no taste, weird texture. BUT i really liked the filling and crust. i'm going to try this again with blueberries or strawberries. whaddya think?

['lil cooker]

I know this is old thread, but I just had to chime in. Made these last night and we LOVE them. I used a 16oz. pkg. of frozen sliced rhubarb, and supplemented w/strawberries that I had very lightly sweetned and put in the freezer. Mine weren't as "custardy" as the photo, and topping was not as thick, but they were delicious anyway. My mom said the crust was a little too sweet, but the rest of us liked it. A repeater, and a nice change to Strawberry-Rhubard Pie!