Rhubarb Custard Bars
These Rhubarb Custard Bars feature a creamy filling with a buttery crust and a rich topping.
Equipment
- Mixing bowl
- baking dish
Ingredients
For the Crust
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 cup cold butter
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
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking dish.
- Mix the crust ingredients in a bowl until crumbly. Press into the bottom of the baking dish.
- Bake the crust for 20 minutes. Remove from oven and cool slightly.
- Combine filling ingredients in a bowl and mix well. Pour over the cooled crust.
- Bake for 25 minutes, or until set. Allow to cool completely.
- For the topping, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream.
- Spread the topping over the cooled filling. Chill before serving.
Notes
For best results, use fresh rhubarb when in season. You can also adjust the sugar based on the tartness of the rhubarb.