If you’re searching for a delightful treat that combines the tangy brightness of rhubarb with the smooth richness of custard, look no further than this irresistible Rhubarb Custard Bars Recipe. Each bar offers a perfect harmony of buttery crust, luscious custard filling bursting with fresh rhubarb, and a dreamy cream cheese topping that takes this dessert to a whole new level. Whether it’s a casual afternoon snack or a show-stopping addition to your next gathering, these bars are certain to become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating spectacular Rhubarb Custard Bars. Each component plays an essential role, from the tender crust to the creamy filling and luscious topping, ensuring every bite is bursting with flavor and texture.
- 2 cups all-purpose flour: The foundation of the perfect buttery crust, essential for structure and texture.
- 1/4 cup granulated sugar: Adds a touch of sweetness to balance the tartness of the rhubarb in the crust.
- 1 cup cold unsalted butter, cubed: Provides richness and flakiness to the crust when cut into the flour mixture.
- 2 cups granulated sugar: Sweetens the filling, mellowing the natural tartness of the rhubarb.
- 7 tablespoons all-purpose flour: Thickens the custard filling to a perfect creamy consistency.
- 1 cup heavy whipping cream: Adds richness and smoothness to the custard filling.
- 3 large eggs, beaten: Bind the filling ingredients together and help the custard set.
- 5 cups fresh or frozen rhubarb, chopped: The star ingredient offering that signature tangy punch and vibrant color.
- 6 ounces cream cheese, softened: Creates a silky, tangy topping that complements the rhubarb custard wonderfully.
- 1/2 cup granulated sugar: Sweetens the cream cheese topping just right without overpowering it.
- 1/2 teaspoon vanilla extract: Enhances the flavor depth of the cream cheese layer with warm aromatic notes.
- 1 cup heavy whipping cream, whipped: Lightens the topping, making it fluffy and absolutely luscious.
How to Make Rhubarb Custard Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) to get ready for baking. In a large bowl, combine the 2 cups of flour and 1/4 cup sugar. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Press this mixture firmly into the bottom of an ungreased 9×13-inch baking dish to form an even crust.
Step 2: Bake the Crust
Bake the crust in the oven for about 10 minutes until it is just set and slightly golden. This partial baking creates a sturdy base to hold the custard and rhubarb filling perfectly without getting soggy. After baking, remove the crust and let it cool slightly.
Step 3: Prepare the Filling
In another bowl, whisk together 2 cups sugar and 7 tablespoons flour to form the dry base of your custard. Stir in 1 cup heavy whipping cream and the beaten eggs, mixing until smooth and creamy. Gently fold in the chopped rhubarb, distributing it evenly in the custard mixture; this balances the filling with tangy bursts in every bite.
Step 4: Bake with the Filling
Pour the rhubarb custard filling over the pre-baked crust, spreading it evenly. Return the dish to the oven and bake for 40 to 45 minutes, or until the custard is firmly set and the rhubarb has softened beautifully. Once done, remove from the oven and allow the bars to cool completely for the best texture and flavor.
Step 5: Make the Cream Cheese Topping
While the bars cool, beat the softened cream cheese, 1/2 cup sugar, and vanilla extract in a medium bowl until smooth and creamy. Gently fold in 1 cup of whipped heavy cream until the topping is light and fluffy. This luscious layer adds richness and a delicate sweetness that pairs perfectly with the tart filling.
Step 6: Finish and Chill
Spread the cream cheese topping evenly over the cooled custard bars. Cover the dish and refrigerate for at least 2 hours to allow the flavors to meld and the topping to set properly. Once chilled, slice into bars and get ready to delight your taste buds with each bite of this charming Rhubarb Custard Bars Recipe.
How to Serve Rhubarb Custard Bars Recipe
Garnishes
To elevate your Rhubarb Custard Bars for guests or a special occasion, consider adding fresh garnishes like a dusting of powdered sugar or a sprinkle of chopped pistachios for a bit of crunch and color contrast. A few fresh mint leaves also add a refreshing aroma and pop of green that pairs beautifully with rhubarb’s natural pink hue.
Side Dishes
These bars are versatile when it comes to pairing. Serve them alongside a cup of strong coffee or a pot of tea for a delightful afternoon treat. For a more decadent experience, a scoop of vanilla ice cream or a dollop of whipped cream on the side can complement the tangy custard and add a creamy balance.
Creative Ways to Present
For an inviting presentation, arrange the cooled bars on a decorative platter with fresh rhubarb slices or edible flowers scattered around. You can also serve the bars individually wrapped for picnics or parties, making them a portable and charming dessert option everyone will love. Layering the bars in small mason jars with extra whipped cream makes for a whimsical and modern dessert presentation.
Make Ahead and Storage
Storing Leftovers
These bars keep beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. They stay fresh for up to 4 days, making them a convenient make-ahead dessert or snack to enjoy throughout the week without losing their delicious texture or flavor.
Freezing
If you want to prepare the Rhubarb Custard Bars Recipe in advance for busy days, freeze the bars after baking and topping. Wrap them tightly in plastic wrap and place in a freezer-safe container. They freeze well for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the creamy consistency and fresh flavor.
Reheating
While these bars are best enjoyed chilled, if you prefer them slightly warm, you can reheat individual servings gently in the microwave for 10-15 seconds. Avoid reheating the whole tray to maintain the texture and prevent the cream cheese topping from melting too much.
FAQs
Can I use frozen rhubarb for this Rhubarb Custard Bars Recipe?
Absolutely! Frozen rhubarb works wonderfully and can be used straight from the freezer without thawing. Just chop it if needed and fold it into the filling as instructed. It’s a great way to enjoy this recipe year-round.
Is it necessary to whip the cream for the topping?
Yes, whipping the cream before folding it into the cream cheese mixture is essential for achieving that light, fluffy texture that makes the topping so luscious and airy.
Can I make these bars gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Be sure to check the blend’s ingredients for suitability and adjust baking times if needed.
How tart are these bars? Will kids enjoy them?
These bars strike a lovely balance between tart and sweet, thanks to the sugar in both the filling and topping. Most kids find them enjoyable, especially with the creamy topping mellowing out the rhubarb’s natural acidity.
Can I use low-fat cream or milk instead of heavy cream?
For best results and that rich custard texture, heavy cream is recommended. Using low-fat alternatives may affect the final texture and flavor, making it less creamy and indulgent.
Final Thoughts
There is something truly special about a Rhubarb Custard Bars Recipe that brings together the sharpness of fresh rhubarb with the comforting creaminess of custard and topping. It’s a dessert that feels both nostalgic and exciting every time you take a bite. I encourage you to try this recipe—you’ll soon find these bars becoming a cherished staple in your kitchen, perfect for sharing – or savoring all by yourself!
Print
Rhubarb Custard Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rhubarb Custard Bars offer a delicious combination of tangy rhubarb and creamy custard on a buttery crust, topped with a smooth cream cheese and whipped cream layer. Perfectly balanced with sweetness and tartness, these bars are a delightful treat for any occasion and are served chilled for a refreshing finish.
Ingredients
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 whipping cream
- 3 large eggs, beaten
- 5 cups fresh or frozen rhubarb, chopped
Topping
- 6 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare Crust: In a large bowl, combine 2 cups flour and 1/4 cup sugar. Cut in 1 cup cold cubed butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of an ungreased 9×13-inch baking dish.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, or until it’s just set. Remove it from the oven and allow it to cool slightly before adding the filling.
- Mix Filling: In another bowl, whisk together 2 cups sugar and 7 tablespoons flour. Stir in 1 cup heavy whipping cream and the 3 beaten eggs until the mixture is smooth. Gently fold in the chopped rhubarb to incorporate evenly.
- Pour Filling: Pour the rhubarb custard mixture over the pre-baked crust in the baking dish.
- Bake Bars: Return the baking dish to the oven and bake for 40 to 45 minutes, or until the custard is set and the rhubarb is tender. Once done, remove from the oven and let cool completely.
- Prepare Topping: In a medium bowl, beat 6 ounces softened cream cheese with 1/2 cup sugar and 1/2 teaspoon vanilla extract until smooth. Fold in 1 cup whipped heavy cream gently until fully incorporated and creamy.
- Apply Topping: Spread the cream cheese topping evenly over the cooled rhubarb custard bars.
- Chill and Serve: Cover the bars and refrigerate for at least 2 hours to allow the topping to set. Cut into 24 bars and serve chilled. Store any leftovers in the refrigerator.
Notes
- Fresh or frozen rhubarb can be used depending on availability; if using frozen, thaw and drain excess liquid before mixing.
- Press the crust firmly to ensure a stable base for the filling.
- Be gentle when folding in whipped cream to avoid deflating it.
- Bars are best served chilled and can be refrigerated for up to 3 days.
- For extra flavor, add a teaspoon of lemon zest to the filling mixture.
