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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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5 114 132
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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

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 large eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • TOPPING:
  • 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.

Directions

  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° until custard is set, 40-45 minutes. 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.

Test Kitchen Tips
  • Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
  • This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
  • If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups.
  • Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level.
  • Originally published as Rhubarb Custard Bars in Taste of Home April/May 1998, p27


    Reviews for Rhubarb Custard Bars

    AVERAGE RATING
    (132)
    RATING DISTRIBUTION
    5 Star
     (121)
    4 Star
     (6)
    3 Star
     (1)
    2 Star
     (3)
    1 Star
     (1)
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    MY REVIEW
    brunoite User ID: 7967422 268354
    Reviewed Jun. 24, 2017

    "I would describe this as a dessert you eat with a fork as opposed to a bar. Took a lot longer than 45 minutes to cook. Crust too thick. But still very good!"

    MY REVIEW
    BoJe User ID: 4979494 267952
    Reviewed Jun. 13, 2017

    "Amazing recipe! My husband and I visit this small Amish/Mennonite restaurant and I always get their Rhubarb Custard pie. This reminds me of that pie, but so much easier to make. To cut back on calories, I omitted the frosting and just drizzled a very thin vanilla frosting over the top and I was happy with the result. This will be my go to recipe from now on, replacing the rhubarb custard pie I usually make. Thanks for sharing this."

    MY REVIEW
    Penni User ID: 9171456 267565
    Reviewed Jun. 1, 2017

    "I made these today without changing a thing.....simply decadent!!!!!"

    MY REVIEW
    Toni User ID: 9180506 267446
    Reviewed May. 29, 2017

    "best rhubarb recipe I ever tried"

    MY REVIEW
    momtomatt User ID: 1197551 266230
    Reviewed May. 23, 2017

    "I have been saving this recipe to try for years and was so happy when I saw rhubarb at the farmer's market last week. These were delicious and I will be making them again!"

    MY REVIEW
    FunQuilter User ID: 1505813 265922
    Reviewed May. 13, 2017

    "These are absolutely wonderful! However, I don't call them bars, I served them as a dessert on a plate with a fork. Too tall and soft to eat with your fingers. Although, they are finger licking delicious! Rich? Yes? Yummy? You bet!!"

    MY REVIEW
    Marianne User ID: 9157453 265386
    Reviewed May. 1, 2017

    "I made this recipe yesterday and the only thing I would do different from now on is to cut the crust ingredients in half - I thought the crust was too thick."

    MY REVIEW
    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!"

    MY REVIEW
    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!!"

    MY REVIEW
    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."

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