Description

Rhubarb Custard Bars are a luscious dessert featuring a buttery shortbread-like crust, a creamy rhubarb-studded custard filling, and an optional tangy cream cheese topping—perfect for spring gatherings or whenever you crave something sweet-tart.

Ingredients

2 cups all-purpose flour

⅓ cup sugar

1 cup butter (salted)

1½ cups sugar

½ cup flour

1 cup half-and-half

3 eggs

1 tsp vanilla extract

5 cups diced rhubarb

6 oz cream cheese (optional)

1½ cups powdered sugar (optional)

1 tsp vanilla extract (optional)

1 cup whipped topping (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment or grease lightly.
Make crust: Combine flour and sugar, then cut in butter until coarse crumbs form. Press firmly into the pan and bake for 10 minutes.
Prepare filling: Whisk sugar, flour, half-and-half, eggs, and vanilla until smooth. Stir in rhubarb.
Bake filling: Pour over hot crust and bake 40–50 minutes, until custard is set (edges golden).
Cool bars: Let reach room temperature, then chill (helps the custard firm up).
Add topping (optional): Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping and spread over cooled bars.
Chill & serve: Refrigerate until chilled, then cut into squares and enjoy.

Notes

Use bright, firm rhubarb stalks. If older stalks seem tough, peel the outer layer.
If using frozen rhubarb, be sure to drain excess liquid before using.
For a richer custard, whole milk can be used instead of half-and-half.
If you prefer a less sweet dessert, you can reduce the sugar in the custard by ¼ to ½ cup.
Try adding oats to the crust for a heartier texture.
Can add other fruits like strawberries, blueberries, or raspberries to the rhubarb filling.

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320 kcal
Sugar: 26 g
Sodium: 120 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 65 mg