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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 83
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
(82)
RATING DISTRIBUTION
5 Star
 (75)
4 Star
 (3)
3 Star
 (1)
2 Star
 (3)
1 Star
 (0)
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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."

MY REVIEW
Reviewed Apr. 17, 2016

"great bars. I also use sliced canned or fresh peaches and sprinkle chopped nuts on top. I don't frost mine."

MY REVIEW
Reviewed Mar. 30, 2016

"Love these bars, fantastic! Used 6 cups of rhubarb..."

MY REVIEW
Reviewed Mar. 29, 2016

"Delicious! Great old fashioned dessert that my grandkids really enjoyed."

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