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Rhubarb Custard Bars

 Rhubarb Custard Bars
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
36 ServingsPrep: 25 min. + chilling Bake: 50 min. + chilling


  • 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 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream, whipped


  • In a bowl, combine the flour and sugar; cut in butter until the
  • mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in.
  • baking pan. Bake at 350° for 10 minutes.
  • 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.
  • For topping, beat cream cheese, sugar and vanilla until smooth; fold

2 of 2

Rhubarb Custard Bars (continued)

Directions (continued)

  • in whipped cream. Spread over top. Cover and chill. Cut into bars.
  • Store in the refrigerator. Yield: 3 dozen.
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.