Before I start I wanted to show you why I had to go to the store and buy fresh rhubarb…yes the “brown” leaf through the weeds is my rhubarb! 🙂
My father in law gave me a lovely cookbook from his trip to Alaska. Lots of delightful recipes to try and lots of personal touches….also a bit of confusions. Matt in an effort to be a good husband has “bunny eared” quite a few pages which he feels would be a great addition to my cooking repertoire…such a dear! Of Course leave it to me to start with a recipe with “missing ingredients and info”!
But I am resourceful, I found out who the “local” editor was and I emailed asking if they or the nice lady: Mrs Linda Willard from Homer Alaska could possible help me and share the ACTUAL recipe…nothing, zip, zero, nada, rien…no one can help me. So to the internet I go. It seems that I will need 7 tablespoons of flour for the filling. This recipe sounds so delicious, I just can’t pass it up.
The Book: Kachemak Kitchens, A Taste of Homer, 2008 2nd Edition.
Where I also found a similar recipe: Taste of Home
2 cups flour (that wasn’t the missing flour)
1/4 cup sugar
1 cup butter
2 cups sugar
7 tablespoons flour (missing flour)
5 cups rhubarb
6-ouce cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 cup whipping cream (whipped)
Preheat your oven to 350F
For the crust: Combine your flour, sugar and butter and press into a 9 X13 pan. Bake in your preheated oven for 10 minutes.
For the filling: Combine your flour and sugar, whisk in cream and eggs. Fold in rhubarb, pour over crust and bake for 45 minutes. Let cool before adding topping.
For the topping: Beat cream cheese and sugar, fold in whipped cream, spread over cooled filling and chill until ready to serve.
***confusion #2: please add you vanilla to your cream cheese and sugar! 🙂
Lovely, simple and perfect for a large group.
Next I plan on trying to make the moose burger…if only I could find a moose in Indiana. Even better: Roadkill, I am serious there is a recipe called: Roadkill….I wonder if I can use Indiana Roadkill for it. KIDDING…sort of….
Printer Friendly: Rhubarb Custard Bars
Peace and Where’s the Flour,
Go check out my recipe here as well: