Rhubarb Custard Bars Recipe
These rhubarb custard bars feature a buttery shortbread crust, a tangy-sweet rhubarb custard center, and a luscious whipped cream cheese topping. Each bite delivers a creamy, tart, and slightly crisp contrast—perfect for spring gatherings or anytime you crave a vibrant, old-fashioned dessert with a refreshing twist.
Equipment
- Mixing bowls
- Whisk
- Pastry cutter or forks
- Measuring cups and spoons
- 9x13-inch baking dish
- Oven
- Electric mixer or hand mixer
- Rubber spatula
Ingredients
- 1 cup cold butter cut into cubes
- 5 cups finely chopped rhubarb
- 1 container frozen whipped topping such as Cool Whip, thawed
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1 package cream cheese softened
- 2 ¾ cups white sugar divided
- 1 cup heavy whipping cream
- 3 eggs
- 7 tbsp all-purpose flour
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine 2 cups flour and 1/4 cup sugar.
- Cut in butter using a pastry cutter or forks until the mixture resembles coarse crumbs.
- Press mixture into a 9x13-inch baking dish to form the crust.
- Bake the crust for about 10 minutes, or until lightly browned.
- In another bowl, stir together 2 cups sugar and 7 tablespoons flour.
- Whisk in heavy whipping cream and eggs until the mixture is smooth.
- Evenly spread chopped rhubarb over the warm crust.
- Pour the egg mixture over the rhubarb layer.
- Bake again for about 45 minutes, or until the custard is set ander it cool.
- In a separate bowl, beat together cream cheese, remaining 1/2 cup sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping gently until combined.
- Spread the cream cheese mixture over the cooled rhubarb custard layer.
- Refrigerate until chilled and ready to serve.
Notes
- Fresh rhubarb works best, but frozen rhubarb can be used if it's well-drained to avoid watering down the custard.
- For cleaner cuts, use a hot, clean knife and wipe it between slices.
- Make sure the custard layer is fully set in the center before removing from the oven; it should jiggle slightly but not slosh.