Rhubarb Custard Bars
A sweet and tangy layered dessert with a buttery crust, creamy custard filling, and a smooth cream cheese topping.
Ingredients
For the Crust:
2 cups all-purpose flour
1/4 cup granulated sugar
1 cup cold unsalted butter, cubed
For the Custard 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
For the Topping:
6 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C).
Make the Crust
In a large bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of an ungreased 9x13-inch baking dish.
Bake for 10 minutes, or until just set. Remove from oven and let cool slightly.
Prepare the Custard Filling
In a large bowl, whisk together the sugar and flour. Stir in the heavy cream and beaten eggs until smooth. Fold in the chopped rhubarb.
Pour the filling over the partially baked crust.
Bake the Bars
Return the dish to the oven and bake for 40–45 minutes, or until the custard is set and the rhubarb is tender. Let cool completely on a wire rack.
Make the Topping
In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully incorporated.
Assemble and Chill
Spread the cream cheese topping evenly over the cooled custard layer. Cover and refrigerate for at least 2 hours to set.
Serve
Cut into bars and serve chilled. Store leftovers in the refrigerator.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 24 bars