Description
Delight in these Rhubarb Custard Bars featuring a buttery crust, tangy rhubarb custard filling, and a creamy whipped cream cheese topping. Perfectly baked to a smooth custard set and chilled for a refreshing treat, these bars offer a balance of tart and sweet flavors ideal for spring and summer gatherings.
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter, cubed
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
Topping:
- 6 ounces cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Make the crust: Preheat the oven to 350°F. In a bowl, combine the flour and sugar. Cut in the very cold cubes of butter until the mixture resembles coarse crumbs. Press the mixture evenly into a greased 13x9-inch baking pan. Bake for 10 minutes. Let cool briefly before adding the filling.
- Prepare the filling: While the crust bakes, whisk together the sugar and flour in a bowl. Add in the heavy whipping cream and the beaten eggs, stirring until the mixture is uniform. Stir in the finely chopped rhubarb. Pour this filling mixture evenly over the warm crust and bake for 40 to 45 minutes, or until the custard sets firmly. Remove from oven and let cool completely.
- Make the topping: In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Gently fold in the whipped cream using a sweeping motion to keep the mixture light and airy. Spread the cream cheese topping evenly over the cooled custard layer.
- Chill and serve: Cover the bars and refrigerate until firm and chilled. Once cold, cut into bars (yielding about 3 dozen) and store in the refrigerator until ready to serve.
Notes
- Use very cold butter when cutting into the flour to ensure a crumbly crust.
- If preparing for fewer servings, halve the recipe and use an 8- or 9-inch square baking pan.
- When folding whipped cream into the cream cheese mixture, use a gentle motion to prevent deflating the cream.
- Fresh or frozen rhubarb can be used; if frozen, thaw and drain thoroughly to remove excess moisture.
- Bars keep well refrigerated for up to 3 days.
