Rhubarb Custard Bars

36
Servings
25m
Prep Time
50m
Cook Time
1h 15m
Ready In


"Many fruits & berries are hugely popular across the Scandinavian countries, but none show more prolific growth or uses than the rhubarb which finds its way into homemade jam, baked goods & a wide variety of other desserts. From Taste of Home, this recipe got my attention for its use of 5 cups of fresh rhubarb! It was originally published as "Rhubarb Custard Bars" in the Taste of Home Magazine, April/May issue of 1998 on Pg 27. - My best friend here in Iceland & her next-door neighbor have gardens that supply the 3 of us w/as much rhubarb as we can manage to use each summer. I always make jars of strawberry-rhubarb compote, but then rely on cooking finds for more usage. The problem is they never seem to use enough rhubarb to make them worthwhile, but this does! When this years crop of rhubarb bounty hits my kitchen, now I'll be ready for it! Enjoy!"

Original recipe yields 36 servings
OK
  • FOR BASE
  • FOR FILLING
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (74.5 g)
  • Calories 409.6
  • Total Fat - 34.7 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 60.5 mg
  • Sodium - 72.7 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 0.2 g
  • Sugars - 15.5 g
  • Protein - 2.8 g
  • Calcium - 15.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

FOR THE BASE


Step 1

Combine flour & sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9 inch baking pan. Bake at 350F for 10 min.

FOR THE FILLING


Step 2

Combine sugar & flour in a bowl. Whisk in cream & eggs. Stir in the rhubarb & pour the mixture over the crust. Bake at 350F for 40-45 min or until custard is set. Allow to cool completely.

FOR THE TOPPING


Step 3

Beat cream cheese, sugar & vanilla until smooth. Fold in whipped cream & spread over the top of the cooked & cooled custard. Cover & refrigerate until well-chilled.

TO SERVE


Step 4

Cut into bars sized to your liking, but standard would be to divide the 9-in side into 4 bars & the 13-in side into 9 bars. This will net 36 bars sized at 2.25 x 1.5 in each. Store covered in the refrigerator.

Tips & Variations


  • No special items are required.

Related

JackieStu

These bars are so delicious! Loaded with rhubarb and so tasty. Froze lots of rhubarb so I can make it anytime.

review by:
(13 Jul 2019)

Muffin Goddess

Okay, so I might be a little bit biased because I love rhubarb, but these were wonderful! The aren't the prettiest of desserts once they're cut because the filling isn't solid (and let's be real here, cooked rhubarb isn't the cutest fruit ever either, lol), but looks aren't everything. So glad I tucked away some of the spring rhubarb this year! I didn't have as much rhubarb in the freezer as I thought, so I just improvised and rounded out the 5 cups with some chopped fresh strawberries. I'd still like to try them sometime with just rhubarb, since the sugar amount in the filling is based on using super-tart rhubarb alone and not mixed with sweeter fruit, but the strawberries were still very good here. These are rich, so they should be cut in smaller pieces for serving. The fluffy topping was perfect on these, and I loved the crust too -- it became pleasantly chewy once the bars were fully chilled. So glad I squeezed this last recipe in for this region! Thanks for posting this, Twissis! Made for CQ 2017 Scandinavia by a fellow Happy Camper :)

review by:
(9 Sep 2017)