{"id":81,"date":"2008-06-29T21:56:00","date_gmt":"2008-06-29T21:56:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=81"},"modified":"2008-06-29T21:56:00","modified_gmt":"2008-06-29T21:56:00","slug":"rhubarb-custard-bars","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2008\/06\/rhubarb-custard-bars\/","title":{"rendered":"Rhubarb Custard Bars"},"content":{"rendered":"

\"\"<\/a>These are SO good. Every year my neighbor’s mother always asks for rhubarb from my garden. She always brings over a few bars of heavenly goodness after she transforms my sad old green rhubarb into pure pleasure. She gave me the recipe recently and I’ve made them myself. Not for the diet conscious, that’s for sure, but these are so worth it, it doesn’t matter.<\/p>\n

Rhubarb Custard Bars<\/span>
(Thanks to Arliss Thomas)<\/p>\n

Crust:<\/span>
2 cups flour
1\/4 cup sugar
1 cup margarine (I use butter)<\/p>\n

Filling:<\/span>
2 cups sugar
7 tbps flour
1 cup whipping cream
3 eggs, beaten
5 cups chopped rhubarb<\/p>\n

Topping:<\/span>
1 8-oz pkg cream cheese
1\/2 cup sugar
1\/2 tsp vanilla
1 cup whipping cream, whipped<\/p>\n

In a bowl combine the flour and sugar. Cut in the margarine (or butter) until it is coarse. Press into a greased 9×13 baking pan. Bake at 350\u00b0F for 10 minutes. While the crust is baking prepare the filling by combining the sugar and flour in a bowl. Whisk in the cream and eggs. Stir in the chopped rhubarb. Pour the filling over the crust and bake at 350\u00b0F for 40-45 minutes or until the custard is set. Cool completely. For the topping beat together the cream cheese, sugar and vanilla until smooth. Fold in the whipped cream. Spread over the cooled bars. Cover and refrigerate.<\/p>\n","protected":false},"excerpt":{"rendered":"

These are SO good. Every year my neighbor’s mother always asks for rhubarb from my garden. She always brings over a few bars of heavenly goodness after she transforms my sad old green rhubarb into pure pleasure. She gave me the recipe recently and I’ve made them myself. Not for the diet conscious, that’s for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[145],"tags":[150,137],"class_list":{"0":"post-81","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-dessert","7":"tag-bars","8":"tag-rhubarb","9":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/81","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}