Time 1h10m Yield 18 bars, 18 serving(s) Number Of Ingredients 9 Steps:
Preheat over to 350°F. Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes. Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes. 1/2 batch fits in an 8x8 pan.
Time 1h45m Yield 30 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish. Bake in the preheated oven until crust is lightly browned, about 10 minutes. Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth. Spread rhubarb evenly over crust. Pour egg mixture over rhubarb. Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature. Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.
Time 1h15m Yield 3 dozen. Number Of Ingredients 14 Steps:
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Time 1h30m Yield Makes 6 Number Of Ingredients 8 Steps:
Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on. Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
Time 1h30m Yield 1 (9-inch) square pan Number Of Ingredients 12 Steps:
Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.) In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don’t clean out the food processor, you’re going to need it. Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees. While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes. Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don’t worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that’s fine. You’ll have about 1 cup strips. To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan. Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment “handles” to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners’ sugar before serving.
Time 1h Yield 36 bars Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs. Press into a lightly greased 13x9 baking pan. Set aside. For filling combine sugar and flour in a medium bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set. Remove from oven, place on a cooling rack. In a medium bowl beat cream cheese, sugar and vanilla until smooth. Fold in the whipped cream. Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours. Cut into bars.
