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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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Reviews for Rhubarb Custard Bars

Rhubarb Custard Bars

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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.

Reviewed on May. 16, 2011 by pandaspecht

These bars are awesome! A perfect blend of sweet and tart! Made for an event and got rave reviews. Definitely a 'keeper'!!

Reviewed on May. 07, 2011 by 24jesus

These are to die for. I sometimes use Cool whip for the frosting instead of heavy cream in hopes of cutting calories :) I dare not make them too often since I can't stop eating them. HEAVENLY!!!!!!!!!!!!!!!!!!!

Reviewed on Apr. 20, 2011 by misscleocat

These bars are delicious. Next time I make this I won't add the full cup of cream to the topping as I found it softer than what I would like.

Reviewed on Jun. 02, 2010 by JustDenise

I love this recipe, and I make it every spring, as soon as my rhubarb is ready to be picked. I added 2 cups of fresh sliced strawberries and an extra tablespoon of flour to the filling.

Reviewed on May. 31, 2010 by munrosix

I found this recipe awhile back.. NOW it is a MUST to make a few times during the growing season.. MY family loves this! It is nice change from the regular recipes I have found.

Reviewed on May. 31, 2010 by ljanks

These are the best rhubarb bars!

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