Rhubarb Custard Bars Recipe

Step by Step Method

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

No special items are required.

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 :)

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Lets Eat

I found some rhubarb in the grocery store last week and thought we would really like these bars, and we did! Yum!

Bonnie Baker

This has been at the top of my list to make, and I finally did. It is really yummy and my family enjoyed it very much! I hought extra rhubarb to freeze so we can have it again.