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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!
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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
Rose 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
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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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 Rose 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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