Rhubarb Custard Bars
Rhubarb Custard Bars have a filling that is soft and tart, and the creamy, whipped topping adds just the right amount of sweetness.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup butter, cold
Filling:
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, room temperature, beaten
- 5 cups rhubarb (fresh or frozen), thawed and drained, finely chopped
Topping:
- 6 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-inch baking pan. Bake at 350° for 10 minutes.
- Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb.
- Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
- For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Recipe makes 36 servings. Store in the refrigerator.
Equipment
- 1 medium bowl
- 1 13x9-inch baking pan
Notes
The recipe for Rhubarb Custard Bars calls for 5 cups, which is about 10 rhubarb stalks. It will seem like a lot of rhubarb as you are chopping, but it bakes up nicely, tastes amazing and makes 24-36 servings, depending on how big you cut the bars.
Nutrition
Calories: 202kcalCarbohydrates: 22gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 49mgSodium: 65mgPotassium: 35mgFiber: 0.2gSugar: 16gVitamin A: 438IUVitamin C: 0.1mgCalcium: 19mgIron: 0.5mg