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Rhubarb Custard Bars

Rhubarb Custard Bars

DeShawn Mitchell
Rhubarb Custard Bars are a delightful treat with a buttery shortbread crust, creamy custard filling, tangy rhubarb, and a smooth cream cheese topping. Perfect for potlucks or family gatherings, these bars balance sweet and tart flavors and can be made with fresh or frozen rhubarb.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 9 bars
Calories 320 kcal

Ingredients
  

Shortbread Crust

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.75 cup cold butter cubed
  • 1 pinch salt

Custard Filling

  • 2 cups rhubarb fresh or frozen, chopped
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract

Cream Cheese Topping

  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract

Instructions
 

Make the Crust

  • Preheat oven to 325°F (160°C). Line a 9x9 inch baking pan with parchment paper, leaving overhang.
  • In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
  • Press mixture evenly into the bottom of the prepared pan. Bake for 35-40 minutes until edges are golden. Cool slightly.

Prepare the Custard

  • In a saucepan, combine rhubarb and sugar. Cook over medium-low heat, stirring, until rhubarb releases juices.
  • Increase heat to simmer, stirring often, until rhubarb is tender and mixture thickens, about 10-15 minutes. Cool slightly.
  • Whisk eggs and vanilla extract into the rhubarb mixture until smooth.

Add the Topping and Bake

  • Beat cream cheese, sugar, and vanilla extract until smooth. Spread over cooled crust.
  • Spoon rhubarb custard mixture over cream cheese layer. Bake for 20-25 minutes until set and lightly golden.
  • Cool completely in the pan. Lift out using parchment overhang, cut into squares, and serve.

Notes

  • Can use fresh or frozen rhubarb; if frozen, thaw and drain excess liquid.
  • Store in an airtight container in the fridge for up to 3-4 days.
  • For freezing, wrap individual squares tightly in plastic wrap and place in a freezer-safe bag.
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