- 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
"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."
"I like strawberries and rhubarb together, but wondered if anyone has tried this recipe with just strawberries or blueberries?"
"My mom first introduced me to these bars years ago - and I've since started making them. So good! I've even turned non-rhubarb eaters onto this bar. Love that they stay fresh in the fridge for many days."
"I love anything rhubarb and had a lot to use this year. I had to bake closer to an hour but the end result was very good. Will definitely make this again."
"I love anything with rhubarb but have to include strawberries. I cut down the 5 cups of rhubarb to 4 and added 2 cups of chopped strawberries and used 8 ounces of cream cheese instead of just 6. Everyone that has had them say they are beyond awesome."
"My favorite rhubarb recipe! Family and friends love it!"
"I would describe this as a dessert you eat with a fork as opposed to a bar. Took a lot longer than 45 minutes to cook. Crust too thick. But still very good!"
"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!!!!!"