Moist Rhubarb Custard Bars
These Moist Rhubarb Custard Bars feature a buttery shortbread crust, a luscious rhubarb-studded custard filling, and a fluffy cream cheese topping. Perfect for spring and summer gatherings, they’re sweet, tangy, creamy, and incredibly satisfying straight from the fridge.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 cup butter cold
- 2 cups granulated sugar for filling
- 7 tablespoons flour for filling
- 1 cup heavy cream
- 3 large eggs lightly beaten
- 5 cups finely chopped rhubarb fresh or thawed and drained
- 6 oz cream cheese softened (for topping)
- ½ cup granulated sugar for topping
- ½ teaspoon vanilla extract for topping
- 1 cup heavy cream whipped (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan.
- Make the crust: Combine flour and sugar, cut in cold butter, and press into pan.
- Bake for 10 minutes.
- Prepare custard: Mix sugar, flour, cream, and eggs, fold in rhubarb.
- Pour over crust and bake for 40–45 minutes. Cool.
- Make topping: Beat cream cheese, sugar, and vanilla, then fold in whipped cream.
- Spread topping over cooled custard.
- Refrigerate and chill. Slice and serve.
Notes
- Use Fresh or Frozen Rhubarb: If using frozen rhubarb, make sure it’s completely thawed and drained before adding to the filling.
- Chilling Tip: Chilling overnight enhances the flavor and makes slicing easier.
- Topping Variation: For a citrusy twist, stir lemon zest into the cream cheese layer.
- Serving Tip: These bars are best served cold with a fork and a napkin—they're creamy and delightfully messy!