-
-
My review
Rhubarb Custard Bars
2
starmaster25
"A shortbread crust with rhubarb and custard. Trust me, you won't be able to get enough of these."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 45 m servings 251Original recipe yields 30 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1520 Ratings
-
-
-
-
-
Most helpful positive review
6/21/2014
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 ch...
Most helpful critical review
5/29/2016
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." ...
Most helpful
Most positive
Least positive
Newest
6/21/2014
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 ch...
7/1/2016
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 rec...
5/29/2016
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." ...
9/20/2015
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 reci...
5/14/2014
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!!
6/4/2019
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...
6/28/2016
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 ti...
6/21/2016
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!
6/11/2016
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 funn...