Rhubarb Custard Bars
A luscious blend of tart rhubarb and creamy custard on a buttery crust, perfect for any occasion.
Ingredients
For the crust
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter cut into pieces
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
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
Preparation of Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of a greased 13x9-inch baking pan.
- Bake for approximately 10 minutes, or until just lightly golden.
Preparation of Filling
- In a separate bowl, combine sugar and flour.
- Whisk in the heavy whipping cream and beaten eggs until well combined.
- Gently fold in the chopped rhubarb.
Combine and Bake
- Pour the rhubarb filling mixture over the baked crust.
- Spread it out evenly and return to the oven.
- Bake at 350°F for about 40-45 minutes, or until the custard is set.
Cool Down
- Remove the pan from the oven and let it cool completely at room temperature.
Preparation of Topping
- Beat the softened cream cheese with sugar and vanilla extract until smooth.
- Gently fold in the whipped heavy cream until light and fluffy.
Final Assembly
- Once the bars have cooled, spread the cream cheese topping evenly over the custard layer.
- Cover and refrigerate for at least an hour.
Cut and Serve
- Cut the bars into squares or rectangles and serve chilled or at room temperature.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a fancier presentation, garnish with powdered sugar or fresh mint leaves before serving. These bars can also be served with vanilla ice cream or whipped cream for an extra treat.