- 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
- 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.
- 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° until custard is set, 40-45 minutes. Cool.
- 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.
Reviews for Rhubarb Custard Bars
"Amazing recipe! My husband and I visit this small Amish/Mennonite restaurant and I always get their Rhubarb Custard pie. This reminds me of that pie, but so much easier to make. To cut back on calories, I omitted the frosting and just drizzled a very thin vanilla frosting over the top and I was happy with the result. This will be my go to recipe from now on, replacing the rhubarb custard pie I usually make. Thanks for sharing this."
"I made these today without changing a thing.....simply decadent!!!!!"
"best rhubarb recipe I ever tried"
"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!"
"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!!"
"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."
"I love the filling of this recipe. Instead of the cream cheese frosting, I make a meringue topping. Delish!"
"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!!"
"MJFUSA you could use half & half or whole milk instead. Anything lower fat and you'll risk the texture of the custard."