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Sweet and Tangy Rhubarb Custard Bars

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These rhubarb custard bars are the perfect balance of sweet and tart, with a buttery shortbread crust, silky rhubarb-studded custard center, and a fluffy cream cheese whipped topping. Ideal for spring gatherings, potlucks, or just a refreshing treat on a sunny day!

Ingredients

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  • For the Crust:
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 cup cold unsalted butter, cubed
  • For the Custard Filling:
  • 2 cups granulated sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, beaten
  • 5 cups fresh or frozen rhubarb, chopped
  • For the Topping:
  • 6 ounces cream cheese, softened
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped

Instructions

  1. Prep Oven & Pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. Make the Crust: In a bowl, combine flour and sugar. Cut in cold butter with a pastry blender or your fingers until the mixture is crumbly. Press firmly into the prepared pan. Bake for 15 minutes or until lightly golden.
  3. Make the Custard Filling: In a separate bowl, whisk together sugar and flour. Stir in heavy cream and beaten eggs. Fold in chopped rhubarb. Pour the mixture over the warm crust.
  4. Bake the Custard: Bake for 40–45 minutes, or until the custard is set and no longer jiggles in the center. Let cool completely at room temperature.
  5. Make the Topping: In a bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy. Gently fold in the whipped cream.
  6. Assemble & Chill: Spread the topping evenly over the cooled custard layer. Refrigerate for at least 2 hours before cutting into bars.

Notes

  • Frozen rhubarb works well—just thaw and drain excess liquid first.
  • For a firmer topping, chill overnight before slicing.
  • Bars are best enjoyed cold and can be stored in the refrigerator for up to 4 days.

Nutrition

Find it online: https://easyfoodflash.com/sweet-and-tangy-rhubarb-custard-bars/