Discover my family recipe for Sweet and Tangy Rhubarb Custard Bars featuring a buttery crust, velvety rhubarb filling, and cloud-like cream cheese topping—perfect for spring gatherings!
For the Crust:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup cold unsalted butter, cubed
For the Custard Filling:
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
- 5 cups fresh or frozen rhubarb, chopped
For the Topping:
- 6 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Preheat oven to 350°F. Line 9×13 pan with parchment.
- Mix flour and sugar for crust. Cut in butter until crumbly. Press into pan.
- Bake crust 15 minutes until lightly golden.
- Whisk sugar and flour for filling. Add cream and eggs, then fold in rhubarb.
- Pour over warm crust. Bake 40-45 minutes until custard is set.
- Cool completely.
- Beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped cream.
- Spread topping over cooled bars. Refrigerate 2 hours before cutting.
- Prep Time: 30 minutes
- Chilling Time: 2 hours
- Cook Time: 55-60 minutes