Rhubarb Custard Bars
I recently made and reviewed this Taste of Home recipe for Rhubarb Custard Bars. It grabbed my attention because I was looking for a new rhubarb recipe to add to my collection and this one looked delicious. Rhubarb Custard Bars have a flaky crust, a filling that is soft and tart, and the creamy, whipped topping adds just the right amount of sweetness.
Years ago my grandmother, Clara, grew elderberries and rhubarb in her tiny backyard. She made pies from both and they were dreamy. Sometimes she used strawberries with the rhubarb and it was my favorite pie. I miss her and the days of sitting at her kitchen table eating her wonderful pie.
Many of us have extra rhubarb growing in the garden now, so this is the perfect recipe for you to use those long green and pink stalks of rhubarb. The recipe calls for 5 cups, which is about 10 rhubarb stalks. It will seem like a lot of rhubarb as you are chopping, but it bakes up nicely, tastes amazing and serves at least 24 people. The original recipes states it makes 3 dozen bars, but I cut them a bit bigger and got about 2 dozen bars.
The fluffy topping for this dessert adds the perfect amount of sweetness and balances the tartness of the rhubarb. A scoop of vanilla ice cream on the side is also a welcome addition.
I reviewed this recipe for Taste of Home and I gave it 5 stars. I’ve always been a fan of rhubarb and this recipe is a winner. It was originally created and contributed to Taste of Home by Shari Roach of South Milwaukee, Wisconsin.
Rhubarb Custard Bars Recipe
What’s needed?
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
Filling:
- 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
Topping:
- 6 ounces cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
How to make Rhubarb Custard Bars?
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13×9-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.
I served this yummy dessert with the creamy topping and some vanilla ice cream. This is a perfect summer dessert for a special gathering with friends or family. Remember to check out the original recipe at tasteofhome.com.
Rhubarb Custard Bars
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup butter, cold
Filling:
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, room temperature, beaten
- 5 cups rhubarb (fresh or frozen), thawed and drained, finely chopped
Topping:
- 6 ounces cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13×9-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.
