A shortbread crust with rhubarb and custard. Trust me, you won't be able to get enough of these.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
30 mins
total:
1 hr 45 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.

  • Bake in the preheated oven until crust is lightly browned, about 10 minutes.

  • Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.

  • Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.

  • Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.

  • Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.

Nutrition Facts

251 calories; protein 2.7g 6% DV; carbohydrates 29.2g 9% DV; fat 14.2g 22% DV; cholesterol 54mg 18% DV; sodium 78.6mg 3% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2014
My Changes: Used 1/2 cup powdered sugar for crust; Added 1 tsp. vanilla to filling; Used 1 cup powdered sugar for cream cheese frosting & whipped 1 cup Heavy whipping cream to fold into cream cheese mixture instead of cool whip (I don't like cool whip) Read More
(8)

Most helpful critical review

Rating: 3 stars
06/08/2016
Decent but definitely not worth all the work or the five star ratings that compelled me to make this. 5 cups of rhubarb is a lot to chop especially when youre instructed to chop it "finely." The cream cheese topping has a thick paste like consistency. The crust is good nice and flaky. There are many better rhubarb recipes out there that are easier and take less time. Read More
(4)
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/21/2014
My Changes: Used 1/2 cup powdered sugar for crust; Added 1 tsp. vanilla to filling; Used 1 cup powdered sugar for cream cheese frosting & whipped 1 cup Heavy whipping cream to fold into cream cheese mixture instead of cool whip (I don't like cool whip) Read More
(8)
Rating: 5 stars
07/06/2016
Second huge pan in a week!! Cant get enough of these bars. Ive offered some to a few friends and Im always asked for the recipe. These are sure a keeper. Thank you for my favorite RHUBARB recipe! Read More
(5)
Rating: 3 stars
06/07/2016
Decent but definitely not worth all the work or the five star ratings that compelled me to make this. 5 cups of rhubarb is a lot to chop especially when youre instructed to chop it "finely." The cream cheese topping has a thick paste like consistency. The crust is good nice and flaky. There are many better rhubarb recipes out there that are easier and take less time. Read More
(4)
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Rating: 5 stars
09/20/2015
Delicious recipe! I'm not a fan of custard but this--this is amazing! I'm always looking for new and fabulous rhubarb recipes and this is most definitely a wonderful and elegant and casual recipe. Great choice for entertaining. Read More
(3)
Rating: 5 stars
05/14/2014
Wonderful! Everyone for seconds crust is amazing. Added 15 more minutes and reduced sugar to 1 1/2 cups and it was just perfect. Thanks. Now I know what to do with all that rhubarb in the yard!! Read More
(3)
Rating: 5 stars
06/21/2016
made it for fathers day and everyone LOVED it so good the shortbread crust was the best and the topping pushed it over top will make it again and it was requested to be made every holiday! Read More
(1)
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Rating: 4 stars
06/11/2016
This is a nice recipe as the custard balances the tartness of the rhubarb. I didn't need 5 cups of the rhubarb- 3 was plenty for me. I also had to bake the crust a bit longer but I have a funny oven that often takes longer to bake things. I also added a bit of cinnamon to the crust because I like the balance of cinnamon and rhubarb. Overall a nice simple recipe that tastes great. Sweet but not too sweet. I will make again:) Read More
(1)
Rating: 4 stars
06/05/2019
Made as recipe stated. Was VERY good. Next time I will leave off the cream cheese topping to cut down on calories. It will be good without it and much more diet friendly. Also there is no way a 9 x 13 pan can yield 36 bars. Read More
(1)
Rating: 4 stars
06/28/2016
I made it as directed. Forgot it and over cooked it by 10 min so mine is a little dry. I think a little more rhubarb will work for this also. I will try a little larger chunks of rhubarb next time. Very mild rhubarb flavor. The cream cheese mixture does not fold with cool whip smoothly if just folded in. Lumpy is still tasty. Read More
(1)