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Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe photo by Taste of Home

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Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

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Rhubarb Custard Bars Recipe

Prep: 25 min. + chilling Bake: 50 min. + chilling

Yield: 36 Servings

25 50 75

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy 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 heavy whipping cream, whipped

Directions

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. baking pan. Bake at 350° for 10 minutes.
Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° 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 the refrigerator. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 198 calories, 11 g fat (7 g saturated fat), 52 mg cholesterol, 70 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Rhubarb Custard Bars in Taste of Home April/May 1998, p27

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Rhubarb Custard Bars

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Reviewed on Aug. 21, 2012 by DawnLockhart

The BEST rhubarb recipe you will EVER taste!

Reviewed on May. 23, 2012 by 62cary

Everyone who has eaten these bars just loves them, even if they are not fans of rhubarb. Very good!!

Reviewed on Nov. 12, 2011 by shell2

These are awesome. I have made these for several years and I always get complimented on them and asked for the recipe.

Reviewed on Sep. 11, 2011 by revluphtiaf

Made this for a potluck and it was a hit! Definitely will make it again! YUM!

Reviewed on Jul. 10, 2011 by mippers7

This recipe is hands down my all time favorite that I got from Taste of Home over the past 12 years! I have substituted fresh blueberries, blackberries, and raspberries...each to die for!!!! EVERYONE, and I mean EVERYONE loves and requests these!

Reviewed on Jun. 09, 2011 by clairdo

Again and again and again.

Reviewed on Jun. 06, 2011 by Sodbusterswife

I make these bars every year when my rhubarb is ready. I am never disappointed.

Reviewed on Jun. 06, 2011 by Sodbusterswife

I make these bars every year when my rhubarb is ready. I am never disappointed.

Reviewed on Jun. 03, 2011 by kowgirl15

I absolutely loved this recipie!

Reviewed on May. 22, 2011 by Cookiemaster13

Definately a keeper, not to sweet - just perfect. The texture was nice. My frosting was way runnier than what is pictured. I will decrease the whipping cream next time.

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