Rhubarb Custard Bars Recipe
- 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 large eggs, beaten
- 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
- 6 ounces cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 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.
Test Kitchen Tips
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
"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!"
"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!!"
"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."
"I love the filling of this recipe. Instead of the cream cheese frosting, I make a meringue topping. Delish!"
"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!!"
"MJFUSA you could use half & half or whole milk instead. Anything lower fat and you'll risk the texture of the custard."
"Is there a possible substitute for the CUPS of heavy whipping cream-- too rich for my family- need to tone it down a bit?"
"Whoever came up with this recipe is an absolute genius. They are very rich, otherwise they would all be gone in no time at our house !"
"These are so good! They have moved into the favorite category! I don't change anything."
"Absolutely delicious. Rave reviews from everyone!"
"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."
"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 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!"
"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."
"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!"
"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."
"I'm pretty sure these bars changed my life."
"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."
"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."
"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."
"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."
"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)"
"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!"
"I made this recipe and took it to work. Everyone loved it. This is a keeper"
"So disappointed. Lots of work, beautiful results----very bland in taste"
"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!"
"great bars. I also use sliced canned or fresh peaches and sprinkle chopped nuts on top. I don't frost mine."
"Love these bars, fantastic! Used 6 cups of rhubarb..."
"Delicious! Great old fashioned dessert that my grandkids really enjoyed."
"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."
"These were wonderful.. I did add more sugar to both the crust and filling but didn't frost the bars."
"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."
"wonderful recipe. Even those who don't like rhubarb like this dessert."
"My new FAVORITE rhubarb recipe!!!!!"
"These bars are dangerous!!"
"I added a Tablespoon of cinnamon and a Teaspoon of Cloves to the rhubarb. Next time, I'll add even more. Very good."
"very good but for a crowd"
"These bars are one of the best things I've ever tasted. I've switched up the fruit too. Equally delicious"
"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!"
"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!"
"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!"
"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"."
"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."
"So easy and absolutely delicious!"
"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!"
"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."
"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."
"These are GREAT. Everyone LOVED them!"
"I made this for a family reunion and it went over very well. Recipe is definitely a keeper."
"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."
"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."
"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."
"Wonderful and lots of rhubarb."
"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!!"
"This is the best rhubarb recipe I have ever made!! Love It!!!"
"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!!!!"
"I made these for a Memorial Day get together, everyone loved these bars, but I used 8 ounces of cream cheese ."
"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!!!"
"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?"
"This was great. At our Mother's Day BBQ it got rave reviews from everyone"
"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."
"These were great!"
"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."
"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."
"Absolutely amazing, I begged for the recipe last year after having one at the horse show food stand!"
"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."
"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."
"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."
"I've made this recipe a few times and got RAVE reviews! I get requests for this ALL the time!!!"
"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."
"The BEST rhubarb recipe you will EVER taste!"
"Everyone who has eaten these bars just loves them, even if they are not fans of rhubarb. Very good!!"
"These are awesome. I have made these for several years and I always get complimented on them and asked for the recipe."
"Made this for a potluck and it was a hit! Definitely will make it again! YUM!"
"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!"
"Again and again and again."
"I make these bars every year when my rhubarb is ready. I am never disappointed."
"I make these bars every year when my rhubarb is ready. I am never disappointed."
"I absolutely loved this recipie!"
"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."
"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!!!!!!!!!!!!!!!!!!!"
"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."
"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."
"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."
"These are the best rhubarb bars!"
"These are wonderful and we enjoy them without the topping. Delicious!"
"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!"
"This is such a delicious recipe for rhubarb. Ymmy. One of my favorite spring time recipes!"
"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."
"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!"
"I make these every spring, Soooo good."
"Delicious. Creamy and moist dessert. Love the topping."
"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!"
"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!!!"
"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."
"Just love these bars. They have to be my favorite way to use rhubarb."
"Great Bars...have been making these since they first appeared around 1999 in The Taste of HomeMag. recipe section. !!!!!!!!"
"So delicious!!! Will definately make these again."
"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!"