Monday, June 24, 2013

Rhubarb Bars



2 cups Better Batter Flour
¼ cup sugar
1 cup cold butter


2 cups sugar
2/3 cups Better Batter Flour
1 cup Heavy Whipping Cream
5 cups cut up rhubarb

8oz cream cheese at room temp
¼ cup Agave Nectar or Honey
1 cup heavy whipping cream

1)Make the crust first by mixing the flour and sugar together and cut in the cold butter and mix until crumbly. Press into 15x10 baking dish and bake for about 10 minutes or until slightly brown. Allow this to cool before placing the filling mixture on top.
2)Pre-Heat the oven to 350 degree's and mix the flour and sugar together until combined. Now add the eggs and the whipping cream until mixture is smooth. Now add the rhubarb and pour over the cooled crust. Bake for about 30-45 minutes or until the custard sets (doesn't jiggle when you shake the pan). The custard will be brown on top and rise.
3)For the topping which can be made while the custard is baking. Pour the heavy whipping cream into your mixer and whip until it forms stiff peaks. Now add the agave nectar or honey this keeps the whipping cream from separating in the fridge. Now add the cream cheese in little hunks at a time until all the cream cheese is fully incorporated into the mixture. Place in a container in the fridge until the custard is out of the oven and completely cooled.
4)Once the rhubarb bars are completely chilled add the topping and place in the refrigerator for several hours and then serve chilled. These bars will not last long and are delicious.

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