Go Back
–+ servings
Rhubarb Custard Bars

Delicious Rhubarb Custard Bars That Will Brighten Your Day

Delight in nostalgic flavors with Rhubarb Custard Bars—easy to make, crowd-pleasing, and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour
  • 0.5 cup Sugar consider using brown sugar for richer flavor
  • 0.5 cup Butter (cold) for dairy-free use vegan butter
  • 2 cups Fresh or Frozen Rhubarb drain frozen well to avoid excess liquid
For the Custard Filling
  • 1 cup Cream or non-dairy cream for lighter version
  • 3 large Eggs or flax eggs for vegan option
For the Topping
  • 8 oz Cream Cheese or vegan cream cheese for dairy-free option
  • 1 cup Whipped Cream fold gently to keep it airy and fluffy

Equipment

  • mixing bowl
  • Oven
  • baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Press the crust mixture into a greased 13x9-inch baking pan and bake for 10 minutes.
  4. Whisk together the sugar, flour, cream, and eggs until smooth. Stir in the prepared rhubarb.
  5. Pour the filling over the crust and bake for 40 to 45 minutes until set with a slight jiggle.
  6. Let the bars cool completely at room temperature for about 1 to 2 hours.
  7. Beat together cream cheese, sugar, and vanilla until smooth, then fold in whipped cream.
  8. Spread the topping over the cooled custard layer and refrigerate for at least 2 hours.
  9. Slice into squares or rectangles and serve chilled.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 4mgCalcium: 6mgIron: 4mg

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months.

Tried this recipe?

Let us know how it was!