One little thing can revive a guy/ and that is a homemade rhubarb pie/ Serve it up nice and hot/ maybe things aren’t as bad as you thought.

Rhubarb has been a delicious part of summers for as long as I can remember.  Spending each summer up on the Upper Peninsula of Michigan, we were able to walk right out the door into the yard (or my grandfather’s yard) and cut some gorgeous stalks of rhubarb.  My mom made strawberry rhubarb pie and/or rhubarb cake just about every summer.  I was lucky enough to marry someone who shares a passion for all things rhubarb (and even bakes his own strawberry rhubarb pies).  Just last year my mom discovered a new rhubarb recipe, Rhubarb Custard Bars which she kindly shared with us.  What follows are Dr. Shifty’s step-by-step photos and the recipe – Enjoy!

The rhubarb takes an awful lot of chopping:

Next comes the crust:

While the crust is baking, it’s time to mix the custard:

Then pour the delicious looking custard mixture into the baked crust (and try not to dip your fingers in the custard mix too many times):

And now it’s time for the whipped topping:

Finally it all gets put together and chilled (plus a strawberry rhubarb pie for good measure, see photo on the left):

Then cut into many pieces to share and enjoy!

Rhubarb Custard Bars

(makes 36 bars)

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 cup cold butter or margarine

Filling:

• 2 cups sugar
• 7 tablespoons all-purpose flour
• 1 cup whipping cream
• 3 eggs, beaten
• 5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

• 2 packages (3 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup whipping cream, whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs.  Press into a greased 13 in. x 9 in. x 2 in. baking pan.  Bake at 350 degrees for 10 minutes.  Meanwhile, for the filling, combine sugar and flour in a bowl.  Whisk in cream and eggs.  Stir in the rhubarb.  Pour over crust.  Bake at 350 degrees for 40-45 minutes or until custard is set.  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 refrigerator.