- 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 forRhubarb Custard Bars
"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!"
"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)."
"These bars are winners! I substituted Cool Whip for the whipping cream...still great!"
"Everyone loved this recipe. People raved about this even people that do not like rhubarb"
"Oh, so good"
"I would recommend this recipe as one of the best Rhubarb bars."
"easy to make! It was delicious!"
"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."
"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."