Description
Indulge in the delightful combination of tangy rhubarb and creamy custard with these scrumptious Rhubarb Custard Bars. Perfect for spring gatherings or a sweet treat any time of year!
Ingredients
Scale
Crust:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup cold unsalted butter, cubed
Filling:
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy cream
- 3 large eggs
- 5 cups chopped fresh rhubarb
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press into greased 9×13-inch baking dish. Bake for 10 minutes.
- Make the Filling: In a large bowl, whisk together 2 cups sugar, 7 tablespoons flour, heavy cream, and eggs until smooth. Stir in rhubarb. Pour over hot crust and bake for 40–45 minutes until set.
- Prepare the Topping: Beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Fold in whipped topping. Spread over cooled custard layer. Chill for at least 2 hours.
- Serve: Cut into bars and enjoy!
Notes
- Fresh rhubarb is recommended, but frozen rhubarb can be used if thawed and drained.
- Store bars covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
