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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 86
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 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 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
(85)
RATING DISTRIBUTION
5 Star
 (77)
4 Star
 (3)
3 Star
 (1)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
Reviewed May. 20, 2016

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

MY REVIEW
Reviewed May. 15, 2016

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

MY REVIEW
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
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."

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