Rhubarb Dream Bars

I made this Rhubarb Dream bar for our company one evening. Took it out of the oven and put it on the back burner to cool. As I was finishing up the meal I turned on the wrong element and kabang.....little shards of glass everywhere that I was sadly not able to serve it. Doesn't it look good? I wanted to show this to you to let you know that even after over 30 years of experience in the kitchen, I have my share of catastrophes. I am going to share the recipe with you anyway because I know for a fact, this tastes really good. You can make it with the optional crumb topping like in this picture of leave it off and enjoy the creamy rhubarb custard on a shortbread crust.  Bev has a similar recipe with meringue on top which is very delicious as well.

Crust:

• 2 cups flour
• 2/3 cups icing sugar
• 1 cup butter

Filling:

• 4 eggs, beaten
• 4 cups rhubarb, chopped
• 2 cups sugar (less is fine too)
• 1/2 cup heavy cream* optional
• 1/4 cup flour
• 1/2 teaspoon salt

1. Mix the flour and sugar in a medium bowl. Cut in the butter to make coarse crumbs with a pastry blender or with you hands. Press into a 9x13 in baking pan. 
2. Bake @ 350 for 15 minutes.
3. Combine eggs, sugar, cream,  flour, salt and mix well until there are no lumps. Fold in rhubarb.
4. Pour into baked crust (add the optional crumb topping if you choose to use it) and bake @ 350 for 45-55 minutes or until filling is set ad edges start to brown a bit.

Crumb Topping (optional)

• 1 cup flour
• 1 cup sugar
• 1/2 cup butter
• 1-2 tablespoons cream (not whipped)

1. Combine the flour, cream,  sugar and butter.
2. With a pastry cutter or with your hands form coarse crumbs and sprinkle evenly over top of the Rhubarb.
3. Bake as suggested in above directions.

*The original recipe did not have cream in it and can be made without and is still good. I added the cream after this recipe was originally posted and I like the results of that too as I was experimenting to make the recipe for Rhubarb Cheesecake Bars.

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