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Easy Rhubarb Custard Bars

Niky @ The House on Silverado
A shortbread crust, a layer of rhubarb and custard, finished with a thick, whipped, cheesecake-like topping, and these easy Rhubarb Custard Bars do not disappoint.
Prep Time 25 mins
Cook Time 50 mins
Chill Time 30 mins
Course Dessert
Servings 24 bars
Calories 255 kcal

Ingredients
  

For the crust:

  • 2 cups allo-purpose flour
  • ¼ cup granulated sugar
  • 1 cup cold butter cubed

For the filling:

  • 2 cups granulated sugar
  • 7 TBSP all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs beaten
  • 5 cups roughly chopped rhubarb fresh or frozen

For the topping:

  • 6 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream whipped

Instructions
 

For the crust:

  • 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.

For filling:

  • Combine sugar and flour in a bowl. Whisk in cream and eggs. Scatter rhubarb over baked crust, and then top with custard mixture. Bake at 350° until custard is set, 45-50 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.

Notes

This recipe serves a crowd, but it can easily be halved if you're serving a smaller group--just bake in an 8- or 9-inch square baking dish instead.
*nutrition facts calculated using verywellfit.com
 

Nutrition

Serving: 1barCalories: 255kcalCarbohydrates: 29.4gProtein: 3.1gFat: 14.6gSaturated Fat: 8.9gCholesterol: 65mgSodium: 89mgPotassium: 97mgFiber: 0.8gSugar: 19.2gCalcium: 41mgIron: 1mg
Keyword rhubarb
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