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

Rhubarb Custard Bars Recipe

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5 77
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. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + chilling
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 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • TOPPING:
  • 2 packages (3 ounces each) 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 13-in. x 9-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

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.

Reviews for Rhubarb Custard Bars

AVERAGE RATING
   (99)
RATING DISTRIBUTION
5 Star
 (91)
4 Star
 (4)
3 Star
 (1)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Jun. 25, 2015

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

MY REVIEW
Reviewed Jun. 16, 2015

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

MY REVIEW
Reviewed May. 30, 2015

"Yummy"

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