The lazy cook who is in charge of my kitchen made a few changes to this recipe for Rhubarb Cream Bars yesterday.
Obviously, I didn’t make bars! It was supposed to be made in a 9 x 13″ pan. My plan was to take half of the bars to the folks who gave me the rhubarb. I knew they would be hard to get out of the pan if I tried to get them out while warm and since I didn’t want to wait til they cooled, because then it would be dark and I don’t drive at dark, I used two pie pans inside of one 9 x 13 pan.
The recipe calls for icing – cream cheese, whipped cream, powdered sugar. It’s a delicious icing. My plan was to take the pie pan of warm rhubarb to the neighbors, along with a container of icing. They could add their own icing once the bars cooled.
Then I realized I have not one, not two but THREE cans of Reddi-Wip in the fridge. Honestly, I just now realized it’s not Readi-Whip. Who knew??
Anyway, I had one can that had never been opened so that would go to the neighbor. I had one can that said “best by 2/2021” so I tasted it and it was fine so that’s what we used. I still have another can in the fridge that hasn’t “expired”. Addie loves that stuff and I guess it’s one of those things I’d buy because I couldn’t remember if I had it or not. The best by 2/2021 can is obviously left over from Thanksgiving.
The bars are delicious even with my short cuts!
Betsy says
Recipe please
Laura says
The link to the recipe is in the first sentence of the post. 🙂
April Reeves says
I don’t think I have ever had rhubarb. A coworker from up North has asked about not being able to find it so I did some research and well, it is just not readily available down here. I wonder if whole foods might carry it.
Judy Laquidara says
It is almost impossible to find in the grocery stores, even in Missouri. I don’t think I ever saw it in Louisiana or Texas. Every now and then, I can find frozen in bags in a grocery store here. If I ever get mine planted and it produces . . not next year but maybe the next, I’ll send you some.
Lorraine Croy says
Fond memories of my mom’s rhubarb custard pie with meringue topping. I have the recipe….never turns out quite like hers!