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

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

Test Kitchen Tips
  • Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
  • This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
  • If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups.
  • Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level.
  • Originally published as Rhubarb Custard Bars in Taste of Home April/May 1998, p27


    Reviews for Rhubarb Custard Bars

    AVERAGE RATING
    (129)
    RATING DISTRIBUTION
    5 Star
     (119)
    4 Star
     (5)
    3 Star
     (1)
    2 Star
     (3)
    1 Star
     (1)
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    MY REVIEW
    Toni User ID: 9180506 267446
    Reviewed May. 29, 2017

    "best rhubarb recipe I ever tried"

    MY REVIEW
    momtomatt User ID: 1197551 266230
    Reviewed May. 23, 2017

    "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!"

    MY REVIEW
    FunQuilter User ID: 1505813 265922
    Reviewed May. 13, 2017

    "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!!"

    MY REVIEW
    Marianne User ID: 9157453 265386
    Reviewed May. 1, 2017

    "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."

    MY REVIEW
    Jeannie User ID: 9147864 264896
    Reviewed Apr. 20, 2017

    "I love the filling of this recipe. Instead of the cream cheese frosting, I make a meringue topping. Delish!"

    MY REVIEW
    Jennifer User ID: 9144591 264727
    Reviewed Apr. 16, 2017

    "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!!"

    MY REVIEW
    sstetzel User ID: 158954 264303
    Reviewed Apr. 4, 2017

    "MJFUSA you could use half & half or whole milk instead. Anything lower fat and you'll risk the texture of the custard."

    MY REVIEW
    Fran User ID: 9085845 264235
    Reviewed Apr. 2, 2017

    "I made this yesterday for dessert at a pot luck dinner of 14 people. EVERYONE loved it and commented that it was very satisfying and not too sweet."

    MY REVIEW
    MJFUSA User ID: 6937622 264015
    Reviewed Mar. 28, 2017

    "Is there a possible substitute for the CUPS of heavy whipping cream-- too rich for my family- need to tone it down a bit?"

    MY REVIEW
    HoneybunchOnt User ID: 55485 263436
    Reviewed Mar. 13, 2017

    "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 !"

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