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Rhubarb Custard Bars


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  • Crust:
  • 2 cups all-purpose flour
  • 1 cup cold butter or margarine
  • 1/4 cup sugar
  • Filling:
  • 2 cups sugar
  • 1 cup whipping cream
  • 5 cups finely chopped fresh or frozen rhubarb, thawed
  • and drained
  • 7 tbsp. all-purpose flour
  • 3 eggs, beaten
  • Topping:
  • 2 pkg. (3 oz. each) cream cheese, softened
  • 1 cup whipping cream, whipped
  • 1/2 cup sugar
  • 1/2 tsp. vanilla


Servings 3
Preparation time 20mins
Cooking time 75mins


Step 1

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13" x 9" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350 degrees for 40 - 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 refrigerator.


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