Rhubarb Custard Dessert
Recipe from Linda Hostetler - ConAgra
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- 2 cup(s) flour
- 1/4 cup(s) sugar
- 1 cup(s) cold butter
- 2 cup(s) sugar
- 7 tablespoon(s) flour
- 1 cup(s) milk
- 3 eggs beaten
- 5 cup(s) fresh rhubarb finely chopped
- 8 ounce(s) softened cream cheese
- 1/2 cup(s) sugar
- 1/2 teaspoon(s) vanilla
- 8 ounce(s) cool whip
- In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 9x13 pan.
- Bake at 350 for 10 minutes.
- Meanwhile, for filling, combine sugar and flour in a bowl.
- Whisk milk and egg together in a second bowl.
- Gradually add sugar and flour mixture to milk and egg mixture, stirring as you go.
- Stir in rhubarb. Pour over crust.
- Bake at 350 for 40 - 45 minutes or until custard is set.
- For topping, beat cream cheese, sugar and vanilla until smooth.
- Fold in cool-whip.
- Spread over top of desset and chill.
- Store this dessert in the refrigerator.
This recipe is a personal recipe added by MBHartung and has not been tested or endorsed by MyRecipes.
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Rhubarb Custard Dessert Recipe at a Glance
- COURSE: Desserts