Description
Rhubarb Custard Bars are a deliciously unique dessert that blends the tartness of fresh rhubarb with a luscious custard filling and a buttery shortbread crust. Perfect for any occasion, these bars offer a delightful balance of flavors and textures that will impress your family and friends. Whether you’re hosting a picnic, enjoying a family dinner, or simply craving something sweet at home, Rhubarb Custard Bars are sure to satisfy. They can be made ahead of time and stored in the fridge, making them an ideal treat for busy bakers. Serve them chilled with whipped cream or vanilla ice cream for an extra special touch!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
- 2 cups sugar (for filling)
- 7 tablespoons all-purpose flour (for filling)
- 1 cup heavy whipping cream (for filling)
- 3 large eggs, beaten
- 5 cups finely chopped rhubarb
- 6 ounces cream cheese, softened
- 1/2 cup sugar (for topping)
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream (whipped for topping)
Instructions
- Preheat your oven to 350°F and grease a 13×9-inch baking pan.
- For the crust: In a bowl, mix flour and sugar, then cut in cold butter until crumbly. Press into the pan and bake for 10 minutes until lightly golden.
- For the filling: In another bowl, mix sugar and flour; whisk in heavy cream and beaten eggs. Fold in chopped rhubarb, then pour over the baked crust.
- Bake at 350°F for about 40-45 minutes until set but slightly jiggly in the center. Cool completely.
- For the topping: Beat cream cheese with sugar and vanilla until smooth; fold in whipped cream. Spread over cooled bars.
- Chill for about an hour before slicing into bars.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 26g
- Sodium: 125mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg