Rhubarb Custard Bars

Here’s a delicious recipe for Rhubarb Custard Bars—a classic springtime dessert with a buttery crust, tangy-sweet custard filling, and a creamy topping:

Rhubarb Custard Bars

Ingredients

For the crust:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 cup cold butter, cubed

For the custard filling:

• 2 cups granulated sugar

• 7 tablespoons all-purpose flour

• 1 cup heavy cream (or whole milk)

• 3 large eggs

• 5 cups chopped fresh or frozen rhubarb (thawed and drained if frozen)

For the topping (optional but amazing):

• 1 package (8 oz) cream cheese, softened

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Make the crust:

   • In a mixing bowl, combine flour and sugar.

   • Cut in butter until mixture resembles coarse crumbs.

   • Press evenly into the prepared pan.

   • Bake for 15 minutes, or until lightly golden.

3. Make the custard filling:

   • In a large bowl, whisk together sugar and flour.

   • Add cream and eggs; whisk until smooth.

   • Stir in chopped rhubarb.

   • Pour mixture over the hot crust.

   • Bake for 40–45 minutes, or until the center is set and not jiggly.

   • Cool completely before adding topping.

4. Make the topping (optional):

   • Beat cream cheese, sugar, and vanilla until smooth.

   • In a separate bowl, whip cream until stiff peaks form.

   • Fold whipped cream into the cream cheese mixture.

   • Spread over cooled bars.

5. Chill the bars for at least 1–2 hours before slicing for cleaner cuts.