Rhubarb Custard Bars

April 15, 2021

These are a favorite of mine! I skip the cream cheese frosting layer. They are plenty good without it! Yield: 3 dozen. Recipe contains dairy and eggs.

Ingredients:

Crust:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter

Filling:

  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped

Steps:

1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.

2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.

3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. 


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