Rhubarb Custard Bars

I had these once and I knew as soon as I got my hands on some rhubarb that I would make them! The recipe makes a 13x9 pan of these sweets so make sure you have somewhere to take them or you will literally want to eat them all!

My favorite part of these sweet bars is the crust!! Crisp and buttery. :) Is there anything as good as a perfect pastry crust?? It smelled amazing while in the oven.

These custard bars are so pretty before you add the topping! Rhubarb sure is a pretty color! You want to cool the bars completely before adding the topping.

Because the frosting is made with heavy whipping cream, it takes longer to set-up than if you use cool whip in the frosting. The heavy whipping cream definitely adds better flavor though.

I was not completely happy with the topping, I thought it was lumpy. Originally, the recipe said to whip the heavy cream and then fold it into the cream cheese mixture. After researching some other recipes and cream cheese frosting, I changed the recipe so that you whip the heavy cream into the cream cheese. It mixes so much better and is more smooth! 

Rhubarb Custard Bars Recipe

Crust:

2 cups flour

1/4 cup sugar

1 cup cold butter

Filling:

2 cups sugar

7 Tbsp. flour

1 cup heavy whipping cream

3 large eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed & drained

Topping:

6 oz. cream cheese

1/2 cup sugar

1/2 tsp. vanilla

1 cup heavy whipping cream 

In a bowl combine the flour and sugar; cut in the butter until the mixture resembles course crumbs. Press into a greased 13x9 pan. Bake at 350 degrees F for 10 minutes.

Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees F for 40-45 minutes or until custard is set. Cool. 

For topping, beat cream cheese, sugar, and vanilla until smooth. Slowly add the heavy whipping cream into the mixer, beating well until peaks are formed. Spread on top. Cover and chill. Cut into bars. Store in the refrigerator. 

Makes 3 dozen. 

Recipe from Taste of Home. The only thing I changed was the process of making the topping. 

A great cold, summer treat! 

What's your favorite rhubarb recipe? 

Comment below!

Megan