Rhubarb Custard Bars
This recipe for Rhubarb Custard Bars features a buttery crust filled with a creamy rhubarb custard and topped with a light cream cheese layer.
Equipment
- Oven
- Mixing bowl
Ingredients
For the Crust
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 cup cold butter
For the Filling
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
- 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
For the Topping
- 6 ounces cream cheese, softened
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, and cold butter. Mix until crumbly. Press into the bottom of a greased 9x13 inch pan.
- In another bowl, mix sugar, flour, cream, eggs, and rhubarb. Pour the filling over the crust.
- Bake for 45 minutes or until set. Let cool.
- For the topping, beat cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream. Spread over cooled rhubarb filling.
- Chill before serving.
Notes
These bars can be served chilled or at room temperature. Use fresh rhubarb for the best flavor.