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Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Rhubarb Custard Bars

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MY REVIEW
lettuceleaf
Reviewed Jul. 19, 2016

"Absolutely delicious. Rave reviews from everyone!"

MY REVIEW
dig1
Reviewed Jul. 12, 2016

"cool one"

MY REVIEW
love2bake13
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."

MY REVIEW
btakpowers
Reviewed Jul. 3, 2016

"These were very good. I agree with some of the other reviews that there is too much crust and I would make more of the filling. I liked them better without the frosting but that is my personal preference not because the frosting wasn't good."

MY REVIEW
readerboehm
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
slr1959
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
sgronholz
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
dilligaf4402
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
ebohuch
Reviewed Jun. 13, 2016

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

MY REVIEW
lynnmuns
Reviewed Jun. 10, 2016

"This is the first review I have submitted, these bars are the best rhubarb dessert I have had. I will continue to make these. I did not change anything in this recipe."

MY REVIEW
BestGrammieBear
Reviewed May. 29, 2016

"I'm so used to boiling rhubarb I didn't read the recipe first. Mine had rhubarb disributed evenly through them and they tasted very good too. I won'boil them next time I make this."

MY REVIEW
purpletilly
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
cariboocook
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
jeanemed
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
randerson
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
tressa65
Reviewed May. 20, 2016

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

MY REVIEW
Heidi_K1971
Reviewed May. 15, 2016

"So disappointed. Lots of work, beautiful results----very bland in taste"

MY REVIEW
gld2bmom
Reviewed Apr. 26, 2016

"Delicious! The shortbread crust is easy to make, the filling moist, and the rhubarb adds just the right amount of tanginess. I will definitely make this recipe again, perhaps even using different kinds of fruit instead of rhubarb!"

MY REVIEW
cookiemouse
Reviewed Apr. 18, 2016

"Fabulous dessert for a recent dinner party. I added nutmeg to the shortbread crust, and as others suggested; 6 cups of rhubarb. Yes, it makes a lot and if I were preparing it for a smaller amount of folks, I would halve the recipe."

MY REVIEW
Stamper50
Reviewed Apr. 17, 2016

"great bars. I also use sliced canned or fresh peaches and sprinkle chopped nuts on top. I don't frost mine."

MY REVIEW
Woodie48
Reviewed Mar. 30, 2016

"Love these bars, fantastic! Used 6 cups of rhubarb..."

MY REVIEW
LindaS_WI
Reviewed Mar. 29, 2016

"Delicious! Great old fashioned dessert that my grandkids really enjoyed."

MY REVIEW
rebertsch
Reviewed Oct. 13, 2015

"Love it! I made it as shown and everyone loved it, but wanted a little more of the rhubarb. I will use 6 cups rhubarb next time."

MY REVIEW
Jeangreen206
Reviewed Aug. 4, 2015

"These were wonderful.. I did add more sugar to both the crust and filling but didn't frost the bars."

MY REVIEW
Guidopuppy
Reviewed Jul. 13, 2015

"This is a great recipe. Nice and creamy, the rhubarb is very mellow and the topping is not too sweet. This will go into my keeper recipes. I made the recipe exactly as is and didn't make any changes."

MY REVIEW
JAPluemer
Reviewed Jun. 25, 2015

"wonderful recipe. Even those who don't like rhubarb like this dessert."

MY REVIEW
123rhubarb
Reviewed Jun. 16, 2015

"My new FAVORITE rhubarb recipe!!!!!"

MY REVIEW
BarabooLinda
Reviewed May. 30, 2015

"Yummy"

MY REVIEW
timberchick13
Reviewed May. 20, 2015

"These bars are dangerous!!"

MY REVIEW
Marjade
Reviewed Apr. 16, 2015

"very good"

MY REVIEW
sassyboots
Reviewed Apr. 7, 2015

"I added a Tablespoon of cinnamon and a Teaspoon of Cloves to the rhubarb. Next time, I'll add even more. Very good."

MY REVIEW
crankyankee
Reviewed Feb. 4, 2015

"very good but for a crowd"

MY REVIEW
2dye4
Reviewed Dec. 21, 2014

"These bars are one of the best things I've ever tasted. I've switched up the fruit too. Equally delicious"

MY REVIEW
fefekeefe
Reviewed Aug. 16, 2014

"So, so delicious, my 7 year old says it's her favorite dessert EVER! She loves it more than birthday cake even. :-)"

MY REVIEW
GrammyJune
Reviewed Aug. 7, 2014

"The best"

MY REVIEW
shinyobjects63
Reviewed Jul. 25, 2014

"Best Rhubarb dessert EVER! We are not really rhubarb fans, but in honor of my grandfather's rhubarb plant, which each of his grandchildren keep growing in our yards (been around for a good 80 years now!) I try to make something every year. Well THIS year, I have made this recipe six times already! It is absolutely delicious. The shortbread crust and subtle custard filling are sublime. If you love rhubarb, this will be your favorite recipe, and if you don't, it still might be your favorite dessert recipe!"

MY REVIEW
DawnW53406
Reviewed Jul. 23, 2014

"Yummy! First batch went so fast, I had to make another, immediately. Both times, I just realized, I failed to bake the crust, and it obviously turned out great anyway. The 2nd time, I wanted more custardy filling, so added 1/4 cup milk., too. We had a house-full of people, so it makes enough. I will be bringing this to pot-lucks, for sure. It certainly was NOT bland. We used freshly picked rhubarb. We all loved the shortbread crust. I feel this was an easy recipe and quick, but then, I had my rhubarb already cut and didn't bake the crust before adding the filling. It tastes more custardy when eaten warm. It sets up a bit when chilled. It would be yummy even without the topping, I am sure. A big hit, here!"

MY REVIEW
jewellmrs
Reviewed Jul. 15, 2014

"Fabulous! My family asks for this. Rhubarb is the key ingredient here. I mix the sugar & flour & rhubarb (more like 6 cups chopped VERY FINE) and let it set while I prepare the other parts. When making the cookie bottom I don't press it down real tight. For sure, don't overbake the bottom. It's better to eat it like fall apart cake than to have it overcooked & dry. Ask me how I know. Smile. Also, bake it in glass, not metal. I love Jaslyn's suggestions & I plan to try them but this recipe is great as is. It tastes great warm out of the oven AND cold the next day. Oh, and it makes a lot. It could easily be halved. And one more thing, I have been making these bars since the recipe was first published in the magazines in 1988 I just never added a rating. Taste of Home fan here!"

MY REVIEW
jaslyn
Reviewed Jul. 3, 2014

"This is a very yummy way to use up some rhubarb. I added some cinnamon and nutmeg into the custard part of the bars and cut the sugar just a tad. I also used a whole brick of cream cheese and more like 1.5 cups of heavy cream for the whipped cream part of the topping, and I think next time I will just double the topping part altogether ~ it is SO GOOD! All in all, this recipe is a definite keeper. Next time I will also up the sugar in the crust just a smidge, as that part still needs "something more"."

MY REVIEW
ronsujohnson
Reviewed Jun. 19, 2014

"I first tasted this at a potluck dinner. It is wonderful."

MY REVIEW
lorio16
Reviewed Jun. 19, 2014

"meh. I agree with another user that this recipe is quite bland. Not very sweet. When you bite into the bars, there is a beautifully creamy, fluffy texture, but not much flavor. The crust is the best part, I think. Tastes like shortbread cookies. The custard section seems to be missing something. This recipes was really a lot of work. I do not plan to make these again."

MY REVIEW
tlwoodard
Reviewed Jun. 14, 2014

"So easy and absolutely delicious!"

MY REVIEW
vineddy1
Reviewed Jun. 12, 2014

"Loved these! Next time I will try to have the rhubarb chopped ahead of time, otherwise they were a fairly quick to make desert. I did add walnuts, but otherwise followed the recipe. They were a big hit!"

MY REVIEW
Nathansgramma
Reviewed Jun. 12, 2014

"Made these with strawberries and rhubarb and they came out great. Can they be made with any other fruits?? Rhubarb is not available long enough and I don't have a freezer."

MY REVIEW
BTinker
Reviewed Jun. 12, 2014

"I haven't made this yet but I love rhubarb so will be making it soon and I'm pretty sure it will rate 5 stars."

MY REVIEW
schoener
Reviewed Jun. 10, 2014

"These are GREAT. Everyone LOVED them!"

MY REVIEW
cherylmckenzie
Reviewed Jun. 8, 2014

"I made this for a family reunion and it went over very well. Recipe is definitely a keeper."

MY REVIEW
r684
Reviewed Jun. 7, 2014

"The bars are alright but nothing special. I used just one cup of sugar in the filling and it turned out fine. I think the crust is too thick. The topping doesn't add much to the recipe and I think it is unnecessary."

MY REVIEW
scomar02
Reviewed Jun. 5, 2014

"Made these tonight, very good!!! When I was at the store getting stuff for this, I did not read it carefully when it came to the cream cheese. I grabbed two 8oz pkgs., but I did notice it before I made the frosting. Just used one 8oz pkg, turned out great. I was too eager to frost and eat the bars, so the frosting got a little warm and melty but after putting it in the fridge, everything turned out great!!! Easy recipe and very delicious!!! Also, the crust was good, did not think it was too thick."

MY REVIEW
recipehound54
Reviewed Jun. 4, 2014

"Very good! I followed the recipe as written. The crust could have baked about 3-4 minutes longer but that may have been my oven. I took this to a potluck without having made the recipe before; that's always a gamble! I received numerous compliments and a few requests for the recipe. Tell-tale vote was in the fact that I took home an empty pan! The bars were sweet but the tartness of the rhubarb balances it out and dessert was light tasting. I also appreciated that real whipped cream and not artificial topping was used. It gave the bars a richer taste than the artificial plastic tasting topping would."

MY REVIEW
marge290
Reviewed Jun. 1, 2014

"awesome"

MY REVIEW
regentone
Reviewed May. 31, 2014

"Wonderful and lots of rhubarb."

MY REVIEW
Leslie0403
Reviewed May. 29, 2014

"I have always Loved the Rhubarb Torte my Mom always makes, but not a fan of Meringue; in which I took off. This recipe tastes just like her torte, except for a light fluffy cream cheese frosting. My New Favorite!!"

MY REVIEW
cookingranny5
Reviewed May. 28, 2014

"This is the best rhubarb recipe I have ever made!! Love It!!!"

MY REVIEW
gardensheri_WI_zone4
Reviewed May. 27, 2014

"Made this for a graduation party, and everyone loved it! Instead of 5 cups of rhubarb, I used 3 cups of rhubarb and 2 cups of chopped strawberries. I only used about 1/4 cup of sugar to the topping, and both pkgs of cream cheese; the not so sweet topping offset the sweet center. Plan to use this with straight strawberries, then blackcaps, and follow it up in late summer with peaches--I think they will all be awesome!!! New keeper recipe!!!!"

MY REVIEW
swissgyrl
Reviewed May. 26, 2014

"I made these for a Memorial Day get together, everyone loved these bars, but I used 8 ounces of cream cheese ."

MY REVIEW
Jokes1
Reviewed May. 25, 2014

"A new favorite, expect for the topping I used 4 ounces of cream cheese, 1/2 powder sugar, 1 tsp vanilla beaten together and then 1 8 ounce cool whip folded in. YUMMO!!!"

MY REVIEW
dwisco
Reviewed May. 13, 2014

"haven't made these due to the huge amount of cream in both filling and frosting. has anyone made them with half and half in the filling?"

MY REVIEW
dham74
Reviewed May. 12, 2014

"This was great. At our Mother's Day BBQ it got rave reviews from everyone"

MY REVIEW
cookiegramm
Reviewed May. 9, 2014

"My first rhubarb dessert for this season, the crust and the filling were wonderful! The topping was good but there was way too much of it. I only put half of it on and it was still over powering. One package of cream cheese would have been plenty. Family suggested we just use cool whip next time so we could taste the rhubarb. I will make again. Thanks for the recipe."

MY REVIEW
MelindaKBamsey
Reviewed May. 8, 2014

"These were great!"

MY REVIEW
debcop
Reviewed May. 4, 2014

"I wasn't paying attention and did not have any heavy cream. And thought the cream was suppose to be in the bars. I used vanilla greek yogurt in the filling and about 8 ounces of Cool Whip in the frosting. These bars turned out excellent."

MY REVIEW
PromoDesigns
Reviewed May. 2, 2014

"Sounds like a wonderful recipe.... BUT can I substitute FRESH strawberries? I don't have Rhubarb on hand and the store is 40 miles away."

MY REVIEW
glendaruth
Reviewed May. 1, 2014

"Absolutely amazing, I begged for the recipe last year after having one at the horse show food stand!"

MY REVIEW
betty13crocker
Reviewed May. 1, 2014

"oh this is very similar to my favorite pie recipe for rhubarb - Rhubarb Custard Pie -= only that recipe has some nutmeg in it... I think I'm going to give this a try since it only gets rave reviews too!!!!"

MY REVIEW
WIBaker
Reviewed Jul. 28, 2013

"I made this recipe after reading all the great reviews. I was very disappointed in these bars All the butter and whipping cream overpowered the rhubarb. There is way too much crust for this recipe, half the amount would be much better. Also, since these bars have to be stored in the fridge, the chilled crust ended up being hard. Would not make these again. I'll save my rhubarb for recipes where the rhubarb can really shine."

MY REVIEW
emit1961
Reviewed Jun. 20, 2013

"I have been making this EVERY year when the rhubarb is ready...This is the ONLY rhubarb recipe I make! It never disappoints, even the finickiest rhubarb eaters LOVE it...I should say that I still have the original recipe from the 1998 TOH magazine! That's a long time to make over and over...try it, you won't be dissapointed."

MY REVIEW
citygirlsf
Reviewed Jun. 17, 2013

"OUTSTANDING. I used frozen rhubarb that I had thoroughly squeezed out. It came out so great that I don't think I'd want to take a chance using "raw" rhubarb...would it set as well? Would it release too much liquid?

I'm already thinking of other things to sub in...can you imagine this with plump, rum-soaked raisins? Oh, my goodness.
I wouldn't change anything else about this recipe. It's simply perfect. And it comes together very easily."

MY REVIEW
Scones2
Reviewed Jun. 13, 2013

"Delicious!!"

MY REVIEW
rieski
Reviewed May. 24, 2013

"I've made this recipe a few times and got RAVE reviews! I get requests for this ALL the time!!!"

MY REVIEW
lindaconnie
Reviewed May. 22, 2013

"I mixed rhubarb and fresh blueberries together and added alittle cinnamon to the custard. YUM is all I can say. I have made them with just rhubarb for 12 years."

MY REVIEW
DawnLockhart
Reviewed Aug. 21, 2012

"The BEST rhubarb recipe you will EVER taste!"

MY REVIEW
62cary
Reviewed May. 23, 2012

"Everyone who has eaten these bars just loves them, even if they are not fans of rhubarb. Very good!!"

MY REVIEW
shell2
Reviewed Nov. 12, 2011

"These are awesome. I have made these for several years and I always get complimented on them and asked for the recipe."

MY REVIEW
revluphtiaf
Reviewed Sep. 11, 2011

"Made this for a potluck and it was a hit! Definitely will make it again! YUM!"

MY REVIEW
mippers7
Reviewed Jul. 10, 2011

"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!"

MY REVIEW
clairdo
Reviewed Jun. 9, 2011

"Again and again and again."

MY REVIEW
Sodbusterswife
Reviewed Jun. 6, 2011

"I make these bars every year when my rhubarb is ready. I am never disappointed."

MY REVIEW
Sodbusterswife
Reviewed Jun. 6, 2011

"I make these bars every year when my rhubarb is ready. I am never disappointed."

MY REVIEW
kowgirl15
Reviewed Jun. 3, 2011

"I absolutely loved this recipie!"

MY REVIEW
Cookiemaster13
Reviewed May. 22, 2011

"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."

MY REVIEW
24jesus
Reviewed May. 7, 2011

"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!!!!!!!!!!!!!!!!!!!"

MY REVIEW
misscleocat
Reviewed Apr. 20, 2011

"These bars are delicious. Next time I make this I won't add the full cup of cream to the topping as I found it softer than what I would like."

MY REVIEW
JustDenise
Reviewed Jun. 2, 2010

"I love this recipe, and I make it every spring, as soon as my rhubarb is ready to be picked. I added 2 cups of fresh sliced strawberries and an extra tablespoon of flour to the filling."

MY REVIEW
munrosix
Reviewed May. 31, 2010

"I found this recipe awhile back.. NOW it is a MUST to make a few times during the growing season.. MY family loves this! It is nice change from the regular recipes I have found."

MY REVIEW
ljanks
Reviewed May. 31, 2010

"These are the best rhubarb bars!"

MY REVIEW
l2bake
Reviewed May. 28, 2010

"These are wonderful and we enjoy them without the topping. Delicious!"

MY REVIEW
gmasheri
Reviewed May. 25, 2010

"Oh my gosh, these were so good! Our family loves rhubarb and this recipe just went to the top of my list! Be sure to have the recipe handy when you serve these as everyone will ask for it!"

MY REVIEW
taldrich
Reviewed May. 25, 2010

"This is such a delicious recipe for rhubarb. Ymmy. One of my favorite spring time recipes!"

MY REVIEW
sherylmh
Reviewed May. 25, 2010

"These bars were really good. The crust is very tasty. It's also good without the topping. I added 2 Tbs. Strawberry gelatin to the filling, mixing in with the sugar & flour."

MY REVIEW
cmnielsen
Reviewed May. 18, 2010

"I took this divine dessert to work this week---the girls LOVED it and wanted the recipe....they didn't even want to share with other departments!! The pan emptied FAST!"

MY REVIEW
luvya848
Reviewed May. 17, 2010

"I make these every spring, Soooo good."

MY REVIEW
25kevin
Reviewed May. 2, 2010

"Delicious. Creamy and moist dessert. Love the topping."

MY REVIEW
Gina23
Reviewed Mar. 19, 2010

"I've also been making these bars since they first came out in the magazine. They are outstanding! Creamy, rich, with a wonderful texture. Loved by young and old, they are even requested for birthdays!"

MY REVIEW
chenderson1954
Reviewed Sep. 27, 2009

"I first made these bars a few years ago and they became an instant favorite of my family's. These are the BEST bars ever!!!"

MY REVIEW
katherton5
Reviewed Jun. 27, 2009

"I LOVE these bars and so does everyone who has tried them. One lady ate the whole pan over the course of a couple of days and then about died when she say the fat content in them. My sis-in-law who swears she doesn't like rhubarb loves them as well. I've been making them ever since the recipe came out and will continue to make it."

MY REVIEW
deniserh
Reviewed Jun. 26, 2009

"Just love these bars. They have to be my favorite way to use rhubarb."

MY REVIEW
sassypups
Reviewed May. 31, 2009

"Great Bars...have been making these since they first appeared around 1999 in The Taste of Home

Mag. recipe section. !!!!!!!!"

MY REVIEW
baking mama
Reviewed May. 28, 2009

"So delicious!!! Will definately make these again."

MY REVIEW
BasketCase61
Reviewed Jun. 21, 2008

"Have made these for years but in a jelly roll pan (they get thinner) & its become 1 of our top 2 rhubarb favorites! Everyone ALWAYS asks for the recipe!"

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