The recipe this week is actually a dessert that will occasionally make it to family reunions on my dad’s side of the family. Truthfully, I’m not sure which one of my dad’s cousins I got this from, but I absolutely love this dessert.
Rhubarb Custard Bars are best completely chilled. Don’t get me wrong. There is not a single time I would turn down this tasty treat. When chilled, however, the bar will hold it’s form much better. It’s easier to serve and (most importantly for grazers like me) it’s more convenient to pick up and eat without a plate or fork. 🙂
I mean really. Who doesn’t love a crust that is made strictly from flour, sugar, and butter? And chilled? The whipping cream helps to cut the tartness of the rhubarb and then the topping is where the sweet comes in. Who am I kidding? The whole dessert is sweet! It is definitely one of those desserts that keeps the family coming back for more!
First off, anyone who knows me, knows I love sugar. Dessert is one of my favorite meals. While we do not do a lot of “desserts”, Mark is actually a pretty decent baker if I do say so myself. He does many of our cakes for our personal parties and my favorite, that I doubt he will share is secret on, is his peanut butter frosting.
But I digress…
Today’s recipe is his cinnamon cream cheese frosting. I’m a sucker for a good cream cheese frosting. In fact, I’d take that over a buttercream frosting any day, or worse, that fake frosting that you get in some “big box” stores.
This frosting is smooth, creamy, and above all delicious! I love frosting when it stays smooth and not crunchy, even when the cake isn’t quite fresh. This frosting can also go quite well on cinnamon rolls, brownies, cupcakes…but really, what CAN’T you put frosting on??
I love how it looks too. Cream cheese frosting is light, fluffy, and white. Really white. In fact, it looks pretty plain and boring. But by adding the cinnamon to it, you have added intriguing flecks of color to your frosting. Not enough to change the coloring, but enough to draw you towards trying it just to see what flavor the flecks provide. It’s unfortunate that pictures just can’t do the real thing justice when it comes to showing the subtle flecks of cinnamon. Guess you will just have to try it to see what I mean.