Rhubarb Custard Bars Recipe

5 130 151
Rhubarb Custard Bars Recipe
Rhubarb Custard Bars Recipe photo by Taste of Home
Publisher Photo

Rhubarb Custard Bars Recipe

Read Reviews
5 130 151
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
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + chilling

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

Directions

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.

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 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

    Nutritional Facts

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

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    • 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
    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° until custard is set, 40-45 minutes. 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 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

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    Reviews forRhubarb Custard Bars

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    MY REVIEW
    Lauren User ID: 9474939 289834
    Reviewed Jun. 8, 2018

    "When I read this recipe I read the tips at the end and said to myself "I have rosewater, I'm totally doing that" but then when I was creating the filling I forgot, so I added it to the topping. OMG! So good!! I had trouble getting it looking like pretty bars, maybe I need to make it again? I totally reccomend adding the rose water!"

    MY REVIEW
    keajay User ID: 1051146 289822
    Reviewed Jun. 8, 2018

    "Very tasty but the crust was really rich. When I make it again, I would make it with a thinner crust base (1/2-2/3)."

    MY REVIEW
    seasons4 User ID: 978190 289770
    Reviewed Jun. 6, 2018

    "These bars are winners! I substituted Cool Whip for the whipping cream...still great!"

    MY REVIEW
    makells User ID: 5712712 289763
    Reviewed Jun. 6, 2018

    "Everyone loved this recipe. People raved about this even people that do not like rhubarb"

    MY REVIEW
    buttermilk maid User ID: 2350303 289700
    Reviewed Jun. 4, 2018

    "Oh, so good"

    MY REVIEW
    Karen User ID: 9466764 288034
    Reviewed May. 21, 2018

    "I would recommend this recipe as one of the best Rhubarb bars."

    MY REVIEW
    cmymule61 User ID: 8409527 287821
    Reviewed May. 15, 2018

    "easy to make! It was delicious!"

    MY REVIEW
    jamarlar User ID: 7117553 287170
    Reviewed Apr. 26, 2018

    "This is definitely a 5-star dessert! It is similar to my mother-in-laws custard rhubarb pie, so maybe that's why we loved it so much."

    MY REVIEW
    hchambers User ID: 7140928 287060
    Reviewed Apr. 24, 2018

    "These were delicious. I reduced the rhubarb and added some chopped strawberries because they are a great combination. I also used an entire package of cream cheese in the frosting, I think it helps it from being too sweet."

    MY REVIEW
    grandma ikki User ID: 3267712 286859
    Reviewed Apr. 18, 2018

    "These bars surprised me. I liked them much more than I thought I would. I made them for a Support Group I go to and I bake each month and I like to try something different.

    I think the next time I make these, and there will be many more next times...I am going to increase the amount of rhubarb. I think it can use almost double. but I will start with 7 cups and see if it could still use more.
    I did the custard part in my blender, much smoother than whisking in a bowl. Once it was blended smooth I poured it into the same bowl the base has been mixed in then stirred in the rhubarb.
    I did make 1 change to the frosting. I used a full package, 8 ounces, of cream cheese. I thought what the heck am I going to do with 2 ounces of cream cheese! The frosting was great . I do not think the extra 2 ounces mad a difference. I did not increase the sugar or the cream and I can not imagine the frosting being any better than it was."

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