Being a seasonal food, rhubarb is available now through the summer. While the long red and green stalks are used as a fruit, usually in sweet dishes, it is actually a vegetable. And a perennial one at that! Rhubarb plants need to be subjected to a hard freeze in order to grow and flourish in the spring. As a previous long-term Midwestern gardener and a current New England gardener, rhubarb is one of the first plants that emerges in my garden, even before those other perennial vegetables, asparagus and horseradish root.
Rhubarb color varies by variety. Bright, ruby-red rhubarb, usually has a milder flavor. The fat stalks of dull green with streaks of pink in my garden are an heirloom variety with a bold grapefruit-tart taste. Rhubarb was used in China as early as 2700 BC as a medicinal herb. It was introduced to America in Maine at the beginning of the 1800s. If you decide to grow your own rhubarb (which is very easily done, as it is a very hardy plant) just remember that only the stalks are edible. The leaves are poisonous!
Rhubarb Custard Bars
Rhubarb Custard Bars (adapted from tasteofhome.com)
Time Required: Prep – 25 minutes, Bake – 50 minutes Makes: 24 bars
Ingredients:
Base:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
Filling:
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs, beaten
- 5 cups (18 ounces) finely chopped fresh or frozen rhubarb, thawed and drained
Directions:
In a medium bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into a greased 13 x 9-inch baking pan. Bake the base at 350° for 10 minutes.
Mix up the base and press it into the baking dish.
Meanwhile, for the filling, combine the sugar and flour in a bowl. Whisk in the cream and eggs.
Combine the filling ingredients.
Stir in the rhubarb.
Add the rhubarb to the filling.
Pour the filling over the crust. Bake it at 350° for 40-45 minutes or until the custard is set.
Pour the filling over the base.
Time for the oven!
Cool the dessert completely, then chill it. Cut it into bars before serving. Serve with ice cream or whipped cream, if desired.
This is a Spring treat!
Welcome Spring veggies! ~Linda
Rhubarb Custard Bars (adapted from tasteofhome.com)
Time Required: Prep – 25 minutes, Bake – 50 minutes Makes: 36 bars
Ingredients:
Base:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
Filling:
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs, beaten
- 5 cups (18 ounces) finely chopped fresh or frozen rhubarb, thawed and drained
Directions:
In a medium bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into a greased 13 x 9-inch baking pan. Bake the base at 350° for 10 minutes.
Meanwhile, for the filling, combine the sugar and flour in a bowl. Whisk in the cream and eggs. Stir in the rhubarb. Pour the filling over the crust. Bake it at 350° for 40-45 minutes or until the custard is set. Cool the dessert completely, then chill it. Cut it into bars before serving. Serve with ice cream or whipped cream, if desired.