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
- 9×13-inch baking pan: Ideal size for even bar thickness.
- Mixing bowls: Separate bowls help organize crust and filling steps.
- Electric mixer or whisk: Needed for smooth custard mixture.
- Pastry cutter or fork: Helps blend butter into flour for crust.
- Cooling rack: Allows proper airflow after baking.
Ingredients
- 1 cup cold butter cut into cubes: Forms the foundation of the crumbly crust and adds richness.
- 5 cups finely chopped rhubarb: Provides tart freshness that balances the sweetness of custard.
- 1 container frozen whipped topping thawed: Creates a light, creamy topping layer after baking.
- 2 cups all-purpose flour: Used for building the crust structure.
- 7 tbsp all-purpose flour: Thickens the custard filling for clean slicing.
- 1 tsp vanilla extract: Adds warm background flavour to the custard.
- 1 package cream cheese softened: Contributes smoothness and mild tang to the filling.
- 2¾ cups white sugar divided: Sweetens both crust and custard layers.
- 1 cup heavy whipping cream: Gives richness and silky custard consistency.
- 3 eggs: Help set the custard layer while adding structure.
Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch baking pan.
- Combine 2 cups flour, cold butter, and ½ cup sugar until crumbly.
- Press mixture evenly into the pan to form the crust.
- Bake crust for 15 minutes until lightly set.
- In a bowl, beat cream cheese and remaining sugar until smooth.
- Add eggs, vanilla extract, heavy cream, and 7 tbsp flour; mix well.
- Fold chopped rhubarb into the filling mixture.
- Pour filling evenly over the pre-baked crust.
- Bake for 40–45 minutes until custard is set in the centre.
- Cool completely, then spread thawed whipped topping evenly on top.
- Chill before slicing into bars.
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.