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


  • 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

Nutritional Facts

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


  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

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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 !"

MY REVIEW User ID: 3663021 256069
Reviewed Oct. 28, 2016

"These are so good! They have moved into the favorite category! I don't change anything."

lettuceleaf User ID: 6561007 250626
Reviewed Jul. 19, 2016

"Absolutely delicious. Rave reviews from everyone!"

dig1 User ID: 6907234 250341
Reviewed Jul. 12, 2016

"cool one"

love2bake13 User ID: 7663482 250136
Reviewed Jul. 5, 2016

"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."

btakpowers User ID: 1270070 250032
Reviewed Jul. 3, 2016

"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."

readerboehm User ID: 6544934 249836
Reviewed Jun. 27, 2016

"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!"

slr1959 User ID: 5461369 249613
Reviewed Jun. 19, 2016

"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."

sgronholz User ID: 1473861 249574
Reviewed Jun. 19, 2016

"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!"

dilligaf4402 User ID: 611742 249512
Reviewed Jun. 17, 2016

"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."

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