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RECIPE
15 INGREDIENTS 17 STEPS 8hr 30min

Rhubarb Custard Bars

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!
Rhubarb Custard Bars Recipe | SideChef
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!
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.
https://www.snowflakesandcoffeecakes.com/
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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.
https://www.snowflakesandcoffeecakes.com/
8hr 30min
Total Time
1hr 22min
Active Time
$2.23
Cost Per Serving

Ingredients

Servings
16
US / METRIC

Shortbread Crust

1 cup

Rhubarb Custard Filling

1 cup
Heavy Cream
3
Large Eggs , room temperature
1/2 tsp
Ground Cinnamon
2 drops
Pink Food Coloring
up to 3 drops
or Red Food Coloring
(optional)
5 1/2 cups
Finely Chopped Rhubarb

Topping

1 cup
Cream Cheese , softened
1 tsp
Pure Vanilla Extract
3 3/4 cups
Whipped Topping , thawed
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
469
FAT
26.1 g
PROTEIN
4.2 g
CARBS
54.1 g

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 (2 cups) and Granulated Sugar (1/4 cup) .
Step 3
Cut Butter (1 cup) 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 (2 cups) , Corn Starch (1/4 cup) , and Ground Cinnamon (1/2 tsp) .
Step 7
In a small bowl, whisk Large Eggs (3) .
Step 8
Pour eggs, Heavy Cream (1 cup) , Vanilla Extract (1 tsp) , and Pink Food Coloring (2 drops) into the sugar mixture and whisk until blended.
Step 9
Add Rhubarb (5 1/2 cups) 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 (1 cup) , Granulated Sugar (1/2 cup) , and Pure Vanilla Extract (1 tsp) until smooth.
Step 15
Fold in Whipped Topping (3 3/4 cups) .
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.

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Nutrition Per Serving
Calories
469
% Daily Value*
Fat
26.1 g
33%
Saturated Fat
15.7 g
78%
Trans Fat
0.2 g
--
Cholesterol
120.0 mg
40%
Carbohydrates
54.1 g
20%
Fiber
1.1 g
4%
Sugars
38.1 g
--
Protein
4.2 g
8%
Sodium
63.2 mg
3%
Vitamin D
--
--
Calcium
74.4 mg
6%
Iron
1.0 mg
6%
Potassium
154.3 mg
3%
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