Rhubarb Custard Bars Recipe
Rhubarb Custard Bars Recipe photo by Taste of Home
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Rhubarb Custard Bars Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min.
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min.
MAKES: 36 servings


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter
  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • 6 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped

Nutritional Facts

1 each: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.


  1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
  2. 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.
  3. 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.
Originally published as Rhubarb Custard Bars in Taste of Home April/May 1998, p27

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Jeannie User ID: 9147864 264896
Reviewed Apr. 20, 2017

"I love the filling of this recipe. Instead of the cream cheese frosting, I make a meringue topping. Delish!"

Jennifer User ID: 9144591 264727
Reviewed Apr. 16, 2017

"This was amazing ... made it for Easter today and LOVED it. I cut down on sugar for both the custard filling and the topping, and it's perfect. Will definitely make this again!!"

sstetzel User ID: 158954 264303
Reviewed Apr. 4, 2017

"MJFUSA you could use half & half or whole milk instead. Anything lower fat and you'll risk the texture of the custard."

Fran User ID: 9085845 264235
Reviewed Apr. 2, 2017

"I made this yesterday for dessert at a pot luck dinner of 14 people. EVERYONE loved it and commented that it was very satisfying and not too sweet."

MJFUSA User ID: 6937622 264015
Reviewed Mar. 28, 2017

"Is there a possible substitute for the CUPS of heavy whipping cream-- too rich for my family- need to tone it down a bit?"

HoneybunchOnt User ID: 55485 263436
Reviewed Mar. 13, 2017

"Whoever came up with this recipe is an absolute genius. They are very rich, otherwise they would all be gone in no time at our house !"

MY REVIEW User ID: 3663021 256069
Reviewed Oct. 28, 2016

"These are so good! They have moved into the favorite category! I don't change anything."

lettuceleaf User ID: 6561007 250626
Reviewed Jul. 19, 2016

"Absolutely delicious. Rave reviews from everyone!"

dig1 User ID: 6907234 250341
Reviewed Jul. 12, 2016

"cool one"

love2bake13 User ID: 7663482 250136
Reviewed Jul. 5, 2016

"My family loves this recipe. I get asked for the recipe where ever I bring this dessert. I use the whole 8 oz package of cream cheese and cool whip instead of whipped cream."

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