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!