Description
Rhubarb Custard Bars with a buttery crust, creamy custard filling, and light cream topping for a sweet-tart dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs beaten
- 5 cups finely chopped rhubarb
- 6 ounces cream cheese softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream whipped
Instructions
- Preheat oven to 350°F and grease a 13×9-inch baking pan
- Combine flour and sugar then cut in butter until crumbly
- Press mixture into pan and bake for 10 minutes
- Mix sugar and flour then whisk in cream and eggs
- Stir in chopped rhubarb
- Pour filling over crust and bake 40 to 45 minutes until set
- Cool completely at room temperature
- Beat cream cheese sugar and vanilla until smooth
- Fold in whipped cream and spread over cooled bars
- Refrigerate for 1 hour then cut into bars and serve
Notes
- Drain rhubarb well to avoid excess moisture
- Use cold butter for best crust texture
- Chill completely before slicing for clean cuts
- Store leftovers in refrigerator
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 198
- Sugar: 16
- Sodium: 70
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 52