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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
This recipe is:
Contest Winning
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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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. 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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