I know we are getting close to the last hurrah for rhubarb, but some of you out there still have some fresh left in your garden that is okay for the picking.

Such was the case in my small backyard garden this last weekend, so I started searching my cookbooks for new rhubarb recipes that would be easy and similar to pie without having to roll out a crust.

Consequently, I turned to one of my very favorite cookbooks, the version put out last year by Nativity Elementary School, where my grandson attends.

Of course, he was selling the cookbooks as a fundraising project, so it didn't take him long to ask me if I wanted one.

I always enjoy new cookbooks and this one has become my 'go to' resource when I'm in search of a recipe with particular ingredients. It always seems to have just what I'm looking for, and my rhubarb search was no different.

I came across the "Rhubarb Dream Dessert" which had the custardy filling and the crust base I had envisioned in lieu of actual pie.

I must admit, the recipe didn't give any pan size to use and I debated over whether I should use an 8x8 or 9x13 size pan, before opting to go with the latter. I was worried about not having enough crust to fill the pan, but it worked perfectly.

The end result was not a thick bar, but instead a thinner version, with a tender melt-in-your mouth crust and just the right amount of custard-rhubarb topping. I added a dollop of Cool Whip when serving and it was delicious.

The second recipe for the "Rhubarb Custard Bars" is also from the Nativity Book. I have not made it yet, but am anxious to use my last five cups of fresh rhubarb to do just that later on in the week. It too, sounds absolutely yummy!

Having done it in the past as a substitute, it would more than likely be safe to use frozen rhubarb in either of these recipes, just make sure you thaw it first and drain the excess liquid, otherwise, you'll have a runny mess.

Until next time, from my kitchen to yours, happy baking!!!

Rhubarb Dream Dessert

1 cup sifted flour

5 Tbsp. powdered sugar

½ cup melted butter

2 eggs, slightly beaten

1 ½ cups sugar

1 cup diced rhubarb

½ cup flour

¾ tsp. salt

Combine 1 cup flour, 5 tbsp. powdered sugar, and ½ cup melted butter and press into ungreased 9x13 pan. Bake 15 minutes at 350 degrees. While crust is baking, mix together the flour, sugar and salt. Add eggs and rhubarb. Mix well and spoon evenly over crust. Bake 35-45 minutes at 350 degrees. Serve warm with whipped cream or ice cream.

Rhubarb Custard Bars

2 cups flour

¼ cup sugar

1 cup butter, cold

2 cups sugar

7 Tbsp. flour

1 cup whipping cream

3 eggs

2 (3-oz.) packages cream cheese

½ cup sugar

½ tsp. vanilla

5 cups rhubarb, chopped

1 cup whipping cream

In a bowl combine 2 cups flour and ¼ cup sugar. Cut in butter until crumbly. Press into a greased 9x13 pan. Bake at 350 degrees for ten minutes. Whisk together 2 cups sugar, 7 tbsp. flour, 1 cup whipping cream and eggs. Add rhubarb. Pour over hot crust and bake at 350 degrees for 45 minutes. Cool. Beat cream cheese, ½ cup sugar and vanilla. Set aside. Beat whipping cream in a bowl until peaks form. Fold into cream cheese mixture. Frost cooled bars. Store in refrigerator.