Rhubarb Custard Bars

Rhubarb Custard Bars

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starmaster25 0

"A shortbread crust with rhubarb and custard. Trust me, you won't be able to get enough of these."
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1 h 45 m servings 251 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.
  3. Bake in the preheated oven until crust is lightly browned, about 10 minutes.
  4. Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
  5. Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
  6. Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.
  7. Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.


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My Changes: Used 1/2 cup powdered sugar for crust; Added 1 tsp. vanilla to filling; Used 1 cup powdered sugar for cream cheese frosting & whipped 1 cup Heavy whipping cream to fold into cream ch...

Wonderful! Everyone for seconds, crust is amazing. Added 15 more minutes and reduced sugar to 1 1/2 cups and it was just perfect. Thanks. Now I know what to do with all that rhubarb in the yard!!

Delicious recipe! I'm not a fan of custard but this--this is amazing! I'm always looking for new and fabulous rhubarb recipes, and this is most definitely a wonderful and elegant and casual reci...

Loved it.

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