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Rhubarb Custard Bars
Rhubarb Custard Bars
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Indulgent rhubarb custard bars with buttery shortbread, crowned with a decadent cream cheese topping - a garden-inspired treat.
Ingredients:
  • 2.75 cups white sugar, divided
  • 1 cup cold butter, cut into cubes
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 eggs
  • 5 cups finely chopped rhubarb
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix together 2 cups of flour and 1/4 cup of sugar. Add butter and blend until the mixture resembles coarse crumbs. Press into a 9x13-inch baking dish.
  • Bake in the oven at the set temperature until the crust turns a light golden brown, approximately 10 minutes.
  • Combine 2 cups of sugar and 7 tablespoons of flour in a bowl. Whisk in the cream and eggs until the mixture is smooth.
  • Evenly distribute the rhubarb over the crust then pour the egg mixture over the top.
  • Simply bake in the preheated oven until the bars are firm, approximately 45 minutes, then allow them to cool to room temperature.
  • Combine cream cheese, 1/2 cup sugar, and vanilla extract in a bowl and beat until smooth. Gently fold in whipped topping. Spread the creamy mixture over the rhubarb layer and refrigerate until chilled.

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