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Frosted Rhubarb Custard Bars Recipe

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This baked crust is layered with a custard-like rhubarb filling that bakes up creamy and delicious. It is topped off with a whipped cream cheese frosting that is the perfect finishing touch for these bars. This is not one of those recipes you try once and never make again. You will want to make it time after time after time.
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Servings:
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Ingredients
  • CRUST:
  • 2 cups flour
  • 1/4 cup sugar
  • 1 cup butter - cold
  • FILLING:
  • 2 cups sugar
  • 7 tablespoons flour
  • 1 cup heavy whipping cream
  • 3 eggs - beaten
  • 5 cups diced fresh rhubarb
  • FROSTING:
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese - softened
  • 2/3 cup sugar
  • 3/4 teaspoon vanilla
Container:9 x 13 baking pan
Directions
PREP
1.25
COOK
55 mins
CRUST:
  • Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking pan.
  • Combine the flour and sugar in a bowl and then cut in the butter until the mixture is coarse and crumbly; press into the bottom of the prepared baking pan and bake for 10 minutes.
FILLING:
  • While the crust is baking, combine the sugar and flour in a large mixing bowl. Add the cream and eggs; whisk all together until well mixed.
  • Add the rhubarb and stir to mix in evenly. Pour the filling over the crust once it comes out of the oven.
  • Return to the oven and bake for 40 to 45 minutes or until the filling is set. Allow bars to cool completely before frosting.
FROSTING:
  • Whip the heavy whipping cream until stiff peaks form; set aside.
  • Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed.
  • Spread over the top of the cooled bars. Cover, chill and store in the refrigerator.
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Frosted Rhubarb Custard Bars Recipe Reviews

frosted rhubarb custard bars

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bberg User
Rating of 5 out of 5.0 stars
Reviewed By
"These rhubarb bars are so delicious. I have made them twice this spring already. The recipe creates a layer of custard mixed with the rhubarb that is so yummy and the frosting is light and creamy, perfect for these bars. You just have to try them if you enjoy things baked with rhubarb."
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