Rhubarb-Custard Squares

Rhubarb-Custard Squares


A totally pleasant Springtime treat!  Easy to make — Both the crust and the filling.  Wonderful tangy/tart rhubarb flavors balance with the delicate buttery crust and the rich custard filling.  I added candied ginger with the rhubarb.

Ingredients / Prep:

For the Crust:
2 cups Flour
1/4 cup Sugar
1 cup Cold Butter

For the Filling:
3 Eggs
1 cup Whipping Cream
2 cups Sugar
7 Tablespoons Flour
5 cups Rhubarb — Diced
1 or 2 tbsp. Candied Ginger — Minced

Preparation / Assembly:

With pastry-cutter or fingers, combine crust ingredients and press into a greased 9 x 13 pan. Bake at 350F for 10 minutes. Cool.

For the Filling — With whisk, beat eggs just till well mixed; beat in whipping cream.  With a spoon or spatula, mix in sugar and flour — Stir in chopped Rhubarb and candied ginger. Pour over Crust and bake at 350F for 45-55 minutes,  or until custard is a bit golden and set. Cool.

To Serve — Cut into Squares.  Serve on favorite Small Plates — Add dollop of Whipped Cream-Cheese Topping (below).

For the Topping:
6 oz. Cream Cheese, softened
1/2 cup Sugar
1/2 tbsp. Vanilla
1 cup Whipping Cream — Whipped

For Topping — Blend cream cheese, sugar and vanilla. Fold in whipped cream. Keep refrigerated..