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Creamy Custard Rhubarb Bars Recipe

Creamy Custard Rhubarb Bars

Buttery shortbread bars layered with sweet-tart rhubarb custard and a smooth cream-cheese topping. Chill them thoroughly for the cleanest slices and best texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups All-purpose flour
  • 3/4 cup Confectioners’ sugar
  • 1 cup Cold butter, cut into pieces
Rhubarb Custard Filling
  • 4 cups Fresh rhubarb, chopped
  • 1 1/2 cups Granulated sugar
  • 1/4 cup All-purpose flour
  • 1/2 teaspoon Salt
  • 3 eggs Large eggs, lightly beaten
Cream-Cheese Topping
  • 1 8-ounce package Cream cheese, softened
  • 1/2 cup Granulated sugar
  • 1/2 teaspoon Vanilla extract
  • 1 egg Large egg

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 13 x 9-inch baking pan.
  2. Combine the flour and confectioners’ sugar for the crust. Cut in the cold butter until coarse crumbs form, then press the mixture evenly into the prepared pan.
  3. Bake the crust for 10 minutes.
  4. Combine the chopped rhubarb, granulated sugar, flour, and salt. Stir in the lightly beaten eggs, then pour the mixture over the partially baked crust.
  5. Bake the rhubarb layer for about 40 minutes, or until the custard is mostly set.
  6. Beat the softened cream cheese, granulated sugar, vanilla extract, and egg until smooth. Spread this mixture over the hot rhubarb layer.
  7. Return the pan to the oven and bake for about 10 minutes longer, removing it when the topping is set but still pale and soft-looking.
  8. Cool the bars on a wire rack, then cover and refrigerate for at least 1 hour before cutting.

Notes

Fresh or frozen rhubarb works well. If using frozen rhubarb, thaw and drain it thoroughly so excess liquid does not make the filling watery. Chill completely before slicing, and do not overbake the cream-cheese topping because it firms as the bars cool.