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Rhubarb Custard Bars

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 shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 50 min. + chilling
  • Makes
    3 dozen


  • 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, room temperature, 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.

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.
  • Nutrition Facts
    1 bar: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Denise
      Jul 5, 2020

      Theses were fabulous. I picked my rhubarb in the morning. I made the 1/2 recipe more tart version and they were liked by all. I agree that people who think they don’t like rhubarb would love these. So different!!

    • Dale
      Jul 1, 2020

      Can these rhubarb bars be frozen after baking?

    • Bev
      Jun 29, 2020

      Very tasty, I usually don’t like rhubarb.

    • Lisa
      Jun 6, 2020

      SO GOOD! The shortbread crust is a little labor intensive, but worth making! My new favotie rhubard recipe!!

    • ebramkamp
      May 27, 2020

      I tried this recipe for the first time but it will definitely not be the last. This has become one of my favorite rhubarb recipes. It's sweet, creamy and a touch of tart. the recipe is so easy to make. i highly recommend trying this recipe.

    • Kathy
      Jan 16, 2020

      I have not made this yet, but it sounds delish. I have a lot of home canned rhubarb that is kind of like sauce. How can I use that in this recipe?

    • CarrieBerry4Chad
      Sep 5, 2019

      So yummy!! Everyone I shared with asked for the recipe!

    • deniselkelly9
      Jul 27, 2019

      This recipe is wonderful and a refreshing summer treat. The first time I made this recipe I used fresh rhubarb, but the second time it wasn't available and had to buy frozen. Still in the process of making it, but I'm sure it will be fine as long as it's completely drained.

    • astarzynski
      Jun 23, 2019

      Absolutely delicious!!! My kids loved them!

    • amehart
      Jun 15, 2019

      These are fabulous! Simple to make and so delicious! These have become a family favorite and requested often. I now buy lots of rhubarb when it is in season and chop and freeze just for this dish.