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Rhubarb Custard Bars


A delicious sweet bar with a tender shortbread crust topped with a rhubarb-studded custard and a fluffy cream cheese topping. A great dessert to end a perfect meal.

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Rate this recipe 4.3/5 (7 Votes)


  • BASE:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 cup butter
  • 2 cups granulated sugar
  • 7 tablespoons all-purpose flour
  • 1 cup whipping cream
  • 3 large eggs, beaten
  • 5 cups finely chopped rhubarb
  • 2 (3-ounce each) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup whipping cream, whipped


Servings 3
Adapted from


Step 1

Preheat oven to 350 degrees fahrenheit (175*C). Grease a 13 x 9 x 2-inch baking pan; set aside.

In a bowl, combine the flour and sugar; cut the butter until the mixture resembles coarse crumbs. Press into prepared baking pan. Bake 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 for 40 to 45 minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.


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