Wednesday, 1 June 2016

Cream Cheese Rhubarb Custard Dessert

i love pretty much anything rhubarb. we have two really good rhubarb desserts that we have been making over the past few years (Rhubarb Crunch and Rhubarb Dessert) but this year i have been looking for some new and different recipes.
on sunday we had a picnic at the park after church, so saturday evening i tried two new desserts from pinterest and they both turned out really good! but this one was the favourite!!
I had never thought of putting cream cheese icing on anything rhubarb before, but it actually tastes AMAZING!

 Crust:
 2 cups flour
1/4 cup sugar
1 cup margarine

Custard:
2 cups sugar
7 tbsp. flour
1 cup cream
3 eggs
5 cups chopped rhubarb

Topping:
8 oz. cream cheese
1/2 cup sugar
1/2 tsp vanilla extract
1 cup cream

Crust:
-Beat together crust ingredients with hand mixer.
-Press into a greased 9x13 cake pan.
-Bake @ 350F for 10 minutes.

Custard:
- While crust is baking, mix together flour and sugar.
- Add cream and eggs, beat until smooth with a hand mixer.
- Fold in rhubarb.
- Pour over crust, bake @ 350F for 40-50 minutes, or until custard is set.
- Cool.

Topping:
- Beat together cream cheese, sugar, and vanilla with hand mixer until smooth.
- in a separate bowl,  beat cream by hand with a whisk until it is slightly thick, but not as thick as whipped cream.
- Add cream to cream cheese mixture, a little at a time, until it is desired consistency.
- Spread over cooled cake, cover and chill for a few hours or overnight.
- ENJOY!