This is one of those TO DIE FOR recipes, it calls for rhubarb but will work with all kinds of other fruits, i.e. strawberries, blueberries, mango, peach, pear, etc. My favorite is 3/5 rhubarb and 2/5 strawberries. Note; make sure to dice the fruit or rhubarb into about 1/4" chunks
1. In a food processor combine flour, sugar and butter. Pulse until mixture resembles coarse crumbs. Press evenly into a greased 13x9 pan and bake at 350 degrees for 10 minutes.
2. Meanwhile, for filling, combine the sugar and flour in a bowl. Whisk in cream, eggs and salt. Fold in the fruit. Pour over crust. Bake at 350 degrees for 40-45 minutes or until the custard is set. Shake gently to check. The edges may be slightly brown. Let cool completely.
For the topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over the top. Cover and chill completely. Cut into 20 bars. Store in the refrigerator.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 237 | ||
Calories from Fat: 145 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 41.2mg | 13 % | |
Sodium 127.3mg | 4 % | |
Potassium 82.5mg | 2 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 18.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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