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What’s Fresh with Beth Irons: Rhubarb Custard Bars



2 cups all-purpose flour

¼ cup sugar

1 cup cold butter



2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 large eggs, beaten

5 cups chopped or frozen rhubarb, thawed and drained


Topping (optional):


6 ounces cream cheese, softened

½ cup sugar

½ teaspoon vanilla extract

1 cup heavy whipping cream, whipped




  1. For crust: In a bowl, combine flour and sugar, cut in butter until mix resembles coarse crumbs.
  2. Press into prepared 9×13 baking pan.
  3. Bake at 350 degrees for 10 minutes.
  4. For filling: Meanwhile, combine sugar and flour.
  5. Whisk in cream and eggs until well blended.
  6. Fold in rhubarb.
  7. Pour over crust, bake at 350 degrees until custard is set, about 40-45 minutes.
  8. For topping: Beat cream cheese, sugar and vanilla until smooth.  Spread over top, cover and chill.
  9. Cut into bars, store in refrigerator.