Back to Recipe

Rhubarb Custard Bars

Here's how you make Rhubarb Custard Bars
Pause Continue Reading
  • Servings: 36
  • Prep: 25m
  • Cook: 50m
    • The following recipe serves 36 people.

Ingredients

The ingredients are:
  • FOR BASE
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 cup butter (cold)
  • FOR FILLING
  • 2 cups granulated sugar
  • 7 tablespoons all-purpose flour
  • 1 cup whipping cream (heavy)
  • 3 large eggs (beaten)
  • 2 1/4 pounds fresh rhubarb (chopped, 5 cups, can use frozen, but either should be thawed, drained & finely chopped)
  • FOR TOPPING
  • 6 ounces cream cheese (softened, two 3-ounce packages)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream (whipped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • No special items are required.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.