Description

Rhubarb Custard Bars blend the tartness of fresh rhubarb with the sweet, creamy richness of custard, all layered over a buttery shortbread crust.

Ingredients

Base:

2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter

Filling:

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 large eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

6 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup heavy whipping cream, whipped

Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). In a bowl, combine 2 cups flour and 1/4 cup sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13×9-in. baking pan. Bake for 10 minutes.

Prepare Filling: For the filling, combine 2 cups sugar and 7 tablespoons flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over the prebaked crust.

Bake the Filling: Bake at 350°F for 40-45 minutes, or until custard is set. Allow to cool completely.

Prepare Topping: For the topping, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth; fold in whipped cream.

Finish the Bars: Spread the topping evenly over the cooled custard. Cover and chill in the refrigerator.

Serve: Cut into bars when fully chilled. Store in the refrigerator.

Notes

Ingredient Quality: For the best results, use fresh rhubarb during its peak season in late spring to early summer. If using frozen rhubarb, ensure it is thoroughly thawed and drained to remove excess moisture.
Baking Tips: To prevent the crust from becoming too brown before the custard is set, you may cover the edges of the pan with aluminum foil midway through baking.
Serving Suggestions: These bars are best served chilled. For a decorative touch, sift powdered sugar over the top or drizzle with a simple vanilla glaze before serving.
Variations: Add a layer of strawberries to the rhubarb for a sweet twist, or sprinkle ginger into the crust mixture for a bit of spice.
Storage: Store the bars in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months; just wrap individual bars in plastic wrap and place them in a freezer-safe bag.
Nutritional Adaptations: For a lower sugar version, reduce the sugar in the filling and substitute part of the flour in the crust with ground almonds for added fiber and a nuttier flavor.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350 kcal per bar