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
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 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.
