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Rhubarb Custard Bars

15 INGREDIENTS • 17 STEPS • 8HRS 30MINS

Rhubarb Custard Bars

Recipe
So pink, so old-fashioned, and so delicious! Sweet rhubarb and custard filling on top of a shortbread cookie crust, topped with a cloud of cream cheese & sweet whipped cream – these are the sweet Rhubarb Custard Bars that dreams are made of!
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So pink, so old-fashioned, and so delicious! Sweet rhubarb and custard filling on top of a shortbread cookie crust, topped with a cloud of cream cheese & sweet whipped cream – these are the sweet Rhubarb Custard Bars that dreams are made of!
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.

8HRS 30MINS

Total Time

$2.23

Cost Per Serving

Ingredients

Servings
16
us / metric
Shortbread Crust
All-Purpose Flour
250 g
All-Purpose Flour
Granulated Sugar
4 Tbsp
Granulated Sugar
Butter
240 mL
Cold Butter
Rhubarb Custard Filling
Granulated Sugar
400 g
Granulated Sugar
Corn Starch
4 Tbsp
Corn Starch
Heavy Cream
240 mL
Heavy Cream
Large Egg
3
Large Eggs, room temperature
Vanilla Extract
1 tsp
Vanilla Extract
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Pink Food Coloring
2 drops
Pink Food Coloring
up to 3 drops
or Red Food Coloring
optional
Rhubarb
1.3 L
Finely Chopped Rhubarb
Topping
Cream Cheese
225 g
Cream Cheese, softened
Granulated Sugar
100 g
Granulated Sugar
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Whipped Topping
225 g
Whipped Topping, thawed

Nutrition Per Serving

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Calories
469
Fat
26.1 g
Protein
4.2 g
Carbs
54.1 g
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.

Author's Notes

Yields 24 bars.

Store leftovers covered in the refrigerator.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C). Spray a 13x9-inch baking pan with non-stick spray or line with parchment paper; set aside.
step 2
Start by preparing the crust. In a medium bowl, whisk together the All-Purpose Flour (250 g) and Granulated Sugar (4 Tbsp).
step 3
Cut Butter (240 mL) into small pieces and immediately add to the bowl; using a pastry blender, a couple of forks, or your food processor, cut or pulse together until it resembles coarse crumbs.
step 4
Press evenly into the bottom of the prepared pan. Bake for 12 minutes.
step 5
Remove from the oven and let cool.
step 6
While the crust cools, prepare the filling. In a large bowl, whisk together the Granulated Sugar (400 g), Corn Starch (4 Tbsp), and Ground Cinnamon (1/2 tsp).
step 7
In a small bowl, whisk Large Eggs (3).
step 8
Pour eggs, Heavy Cream (240 mL), Vanilla Extract (1 tsp), and Pink Food Coloring (2 drops) into the sugar mixture and whisk until blended.
step 9
Add Rhubarb (1.3 L) and fold together with a spatula.
step 10
Gently pour filling on top of baked cookie crust – direct filling onto the top of a spatula or back of a large spoon to prevent it from breaking up your baked cookie crust. It will level itself out.
step 11
Return to the oven and bake for 40-45 minutes or until the custard is set.
step 12
Remove from the oven and cool on a baking rack for an hour.
step 13
Cover pan with foil and place in refrigerator and chill for at least 4 hours or overnight.
step 14
Prepare the topping by beating Cream Cheese (225 g), Granulated Sugar (100 g), and Pure Vanilla Extract (1 tsp) until smooth.
step 15
Fold in Whipped Topping (225 g).
step 16
Spread evenly over top of custard mixture. Cover and chill for at least 2 hours before serving.
step 17
Cut into bars and garnish with fresh raspberries or strawberries if you desire.
step 17 Cut into bars and garnish with fresh raspberries or strawberries if you desire.
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