Rhubarb Custard Bars Recipe

Rhubarb Custard Bars RecipePhoto by: Taste of Home Rhubarb Custard Bars Recipe Rating 5

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 (28)

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars

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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.


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!!!!!!!!!!!!!!!!!!!

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