I always think of home when I think of rhubarb. I guess because it was served at so many family gatherings through out the summer when I was growing up.
My dad loved it, especially made into a sauce. He would spoon it onto ice cream.
My mom must have loved it too, as she has quite a collection of rhubarb recipes. I guess the one I remember most would be her rhubarb double crusted pie. It was SO good, that buttery crust with the creamy tart rhubarb center! I could use a piece right NOW. Her rhubarb coffee cake was pretty good too....
BUT another recipe I loved that mom made was this one...rhubarb custard bars. She made them for friends that came over for coffee. Seems like she always had someone stopping by for coffee, especially in the summer. She belonged to several volunteer organizations, and sometimes they met at our house. The bars went well with a cup of coffee!
They are sinfully delicious. First you have the sweet shortbread crust...and then on top of that is the sweet creamy custard layer with the rosy tart rhubarb peeking out through the crunchy topping. They really are a treat!
Mom served them plain, but of course Brent has to have cream on top of everything. My mom always called that "double dessert." She rarely put cream or ice cream on any desserts. I am a bit like her, and prefer many desserts without.
But either way, this recipe is delicious!
2 c. flour
2/3 c. powdered sugar
1 c. butter, softened
Mix and pat in a 9x13 un greased pan. bake at 350 for 10 minutes.
3 c. sugar ( can use less)
1 1/2 tsp. salt
1/2 c. flour
4 eggs, slightly beaten
4 1/2 c. chopped rhubarb
Spread on hot crust and return to oven for 40 minutes or more until center is cooked and is lightly browned. Slide knife around edges and allow to cool. Cut into squares and serve. ( these are eaten with a fork...they are a slightly firm bar, and are best eaten within 2 days)