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

Rhubarb Custard Bars Recipe

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5 89 110
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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
Contest Winning Test Kitchen Approved
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 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.

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° 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

Reviews for Rhubarb Custard Bars

AVERAGE RATING
(110)
RATING DISTRIBUTION
5 Star
 (101)
4 Star
 (4)
3 Star
 (1)
2 Star
 (3)
1 Star
 (1)
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MY REVIEW
Reviewed May. 28, 2016

"These were absolutely delish! I love strawberry rhubarb pie so I cut the rhubarb to 4 cups and added 2 cups of strawberries. I used fresh rhubarb and fresh strawberries. I think frozen would have added too much moisture. There is a lot of sugar but it was worth it. Next time I'll use whipped cream and lose the extra 1/2 cup of sugar. Also, 36 bars from a 13x9 baking dish makes them more like cubes. If you are counting carbs 1 "bar" is more like 70 carbs."

MY REVIEW
Reviewed May. 25, 2016

"These bars are awesome. The rhubarb taste is lovely. I did cut back on the amount of sugar in the filling - but just because I like it a little more tart. I am going to try cutting back about 1/4 on the base ingredients just so it is not quite so thick. Thank you for a great recipe! We will be enjoying these often."

MY REVIEW
Reviewed May. 25, 2016

"These are very rich but very tasty. I'm not a fan of the cream cheese so I leave the cream cheese out and top with the sweetened whip cream with a touch of vanilla (I leave out a little of the sugar from the topping)"

MY REVIEW
Reviewed May. 22, 2016

"I made these today for my birthday treat. I thought they were great. The whole family gave them 5 stars! They were worth the little extra time it took to make them!"

MY REVIEW
Reviewed May. 20, 2016

"I made this recipe and took it to work. Everyone loved it. This is a keeper"

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