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Rhubarb Custard Bars

Rated as 4.44 out of 5 Stars

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

1 h 45 m servings 251 cals
Original recipe yields 30 servings

Directions

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  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; 14.2 g fat; 29.2 g carbohydrates; 2.7 g protein; 54 mg cholesterol; 79 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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." ...

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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...

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." ...

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...

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...

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!!

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...

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!

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...

YUMMY awesome loved them no changes were done