- 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° for 40-45 minutes or until custard is set. 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
"Is there a possible substitute for the CUPS of heavy whipping cream-- too rich for my family- need to tone it down a bit?"
"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 !"
"These are so good! They have moved into the favorite category! I don't change anything."
"Absolutely delicious. Rave reviews from everyone!"
"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."
"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."
"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!"
"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."
"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!"