Rhubarb Custard Bars


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

Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
30 mins
Total Time:
1 hrs 45 mins
30 servings


  • 2 cups all-purpose flour

  • 2 ¾ cups white sugar, divided

  • 1 cup cold butter, cut into cubes

  • 7 tablespoons all-purpose flour

  • 1 cup heavy whipping cream

  • 3 eggs

  • 5 cups finely chopped rhubarb

  • 1 (8 ounce) package cream cheese, softened

  • 1 teaspoon vanilla extract

  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

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

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

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

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

  7. 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 (per serving)

251 Calories
14g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 251
% Daily Value *
Total Fat 14g 18%
Saturated Fat 9g 46%
Cholesterol 54mg 18%
Sodium 79mg 3%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 2%
Total Sugars 20g
Protein 3g
Vitamin C 2mg 9%
Calcium 35mg 3%
Iron 1mg 4%
Potassium 95mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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