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

Rhubarb Custard Bars Recipe

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5 96 116
Publisher Photo
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° 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
(116)
RATING DISTRIBUTION
5 Star
 (107)
4 Star
 (4)
3 Star
 (1)
2 Star
 (3)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 27, 2016

"My family loved these bars! I wish I would have halved the recipe and cooked in a 9x9 or 8x8 pan. These bars are very rich!"

MY REVIEW
Reviewed Jun. 19, 2016

"Has anyone tried making these, up to the frosting step, and freezing them? Just wondering if that would work, then thaw & put the ream cheese mixture on then."

MY REVIEW
Reviewed Jun. 19, 2016

"I had been wanting to make these bars for some time and I'm so glad I finally tried them! They are outstanding! I cut the recipe in half for the two of us and baked them in an 8x8-inch pan. I also added a sprinkling of nutmeg (my grandma always did that with her rhubarb desserts). I can see why this is a Top Ten Rhubarb recipe and Dessert recipe! I will definitely be making these delicious bars again!"

MY REVIEW
Reviewed Jun. 17, 2016

"I saw this recipe last year but I ran out of rhubarb before I could make it. Tried it for the first time today WOW! It is awesome. Made just as recipe calls for. Wouldn't change a thing! Gave some to friends and they are all asking for the recipe. Will make these again."

MY REVIEW
Reviewed Jun. 13, 2016

"I'm pretty sure these bars changed my life."

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