Strawberry Rhubarb Crisp Bars
Begin by preheating your oven to 350 degrees F. Then, line a 9 x 13 baking pan with parchment paper. Spray with baking spray and set aside. With a stand (or handheld) mixer, cream together the butter and sugar until light and fluffy. Then, beat in the eggs one at a time along with the vanilla extract.
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Instructions. Preheat the oven to 375F. Line a 9x13" baking pan with foil or parchment and spray it with non-stick cooking spray. In a food processor, combine the flour, sugar, and salt for the crust. With the processor running, add the butter, one piece at a time, and process until the mixture resembles damp sand.
Strawberry Rhubarb Crisp Bars
Squeeze the remaining third of the mixture in your palm, break it into small clumps, and set aside. 4. In a medium mixing bowl, whisk together the sugar and cornstarch. 5. Add the strawberries, rhubarb, and lemon juice and stir until the fruit is well coated in sugar. 6. Spread over the bottom crust in an even layer.
Strawberry Rhubarb Custard Dessert
Instructions. In a bowl, combine the flour and sugar, cut in butter until the mixture resembles coarse crumbs. Press into a greased 13" x 9" baking pan. Bake at 350 degrees F for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Stir in heavy cream and eggs. Fold in the rhubarb.
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Press the crust into the pan and bake for 10 minutes. While the crust is baking, make the filling. In a large bowl, whisk together the sugar, flour, half and half, eggs and vanilla; stir in the rhubarb. Pour the filling into the crust and bake an additional 40-50 minutes or until the filling is set.
Strawberry Rhubarb Custard Dessert
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. Test Kitchen Tips.
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Preheat oven to 350°. To create base, combine eggs, milk, sugar, salt, vanilla and flour in a large mixing bowl. Add rhubarb and strawberries. Pour mixture into a greased 9x13 pan. Combine all four topping ingredients in a small mixing bowl. Crumble evenly over top of base.
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Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
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In a saucepan, combine rhubarb, strawberries, ½ cup sugar, corn starch, lemon juice and vanilla. Bring to a boil, reduce heat to med-low and cook for about 8-10 minutes, or until rhubarb and strawberries have softened and the mix has thickened to coat the back of a spoon. Let cool for 10-15 minutes.
Strawberry Rhubarb Crisp Bars
Step 3. 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. Step 4. While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar.
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Bake 15 minutes. While the crust bakes, make the filling. In a small saucepan, heat ½ cup water, rhubarb and sugar or honey to a simmer. Allow to cook 2-3 minutes. Turn heat off and whisk in strawberries, lemon zest and cornstarch until combined. Once the crust is baked, pour the filling onto the crust.
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Instructions. Heat oven to 350°. Spray the bottom of 9x13 in pan with non stick spray. In medium bowl, stir cookie mix, butter, flour and 1 egg until crumbly dough forms. Press firmly into the 9x13 pan. Top the crust with the chopped fruit. In a medium bowl, whisk the eggs, flour, sugar, cream and salt just until smooth.
Strawberry Rhubarb Custard Dessert
Preheat the oven to 350° and grease a 9x13 baking dish. Whisk together flour and powdered sugar. Cut in the butter with a pastry blender until it resembles course crumbs. Stir in the 2 cold tablespoons water until a dough forms. Pat the dough evenly into the greased baking dish.
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Storage. Refrigerator: Store for up to 4 days in an air-tight container. Freezer: Store for up to a month in an air-tight, freezer-safe container. Reheat: Bake at 350 until heated through or microwave individual pieces at 30-second intervals until hot. What to Serve with Rhubarb Custard Bars. These bars are perfect with a glass of milk or a cup of coffee or tea.
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Step 3: Top with fruit and crumble. Top with rhubarb and sprinkle the gelatin on top. To make the crumble, combine your sugar and flour. Cut cold butter into mixture until it looks like coarse crumbs. (Do not overwork the mixture, because it will melt the butter.) Sprinkle the sweet, buttery goodness on top!
