These Rhubarb Custard Bars have a shortbread crust, a custard filling, and a creamy whipped topping. They are light and delicious with plenty of rhubarb flavor coming through. There is just enough sweet to cut the tart of the rhubarb. This light recipe is a delicious springtime dessert that you will love to eat all summer long!
I have made this recipe for Rhubarb Custard Bars for many years now. It is the first rhubarb recipe I made for Grumpy and this just may be the one that won him over and made him decide to never, ever leave me! I also remember this being a dessert my Nanny loved to enjoy and I remember her visiting and enjoying them with Grumpy and me.
I grew up with rhubarb growing freely in our gardens. As a matter of fact, it grows so well, it is almost like a weed! Rhubarb is a sturdy and hearty plant. One that is not easy to kill, even though I seem to have been brown thumbed enough to have actually done that. Not something I love to admit!
Pin it! Rhubarb Custard Bars
Rhubarb Custard Bars
Ingredients
Shortbread crust:
- 1-½ cups all purpose flour
- ½ cup sugar
- ⅛ teaspoon salt
- 9 tablespoons unsalted butter cubed
Custard filling:
- 1-½ cups sugar
- 3 eggs
- 1-½ cups milk
- 1 teaspoon vanilla extract
- ⅓ cup flour
- 5 cups diced rhubarb
Cream topping:
- 1-8 oz package ⅓ less fat cream cheese
- 1 cup sugar free cool whip
- 1 teaspoon vanilla
- ½ cup sugar
Instructions
- Preheat oven to 350 degrees.
- To prepare crust, place flour, sugar, and salt in food processor. Drop in cold cubed butter and process until crust forms crumbles. Place crumbles in 9x13 baking pan that has been sprayed with cooking spray. Press crumbs in bottom of pan covering entire bottom. Bake for 15 minutes.
- To prepare filling, In a large mixing bowl combine milk, flour, sugar, eggs and vanilla. Mix until well combined. Stir in rhubarb. Pour over partially baked crust and return to oven. Bake for another 40 minutes. Remove from oven and let cool completely.
- In a medium mixing bowl combined softened cream cheese, sugar and vanilla. Fold in 1 cup sugar free whipped topping. Spread over completely cooled bars. Store in refrigerator.
Patty Lee Haas
LOVE Grumpys Huneybunch!
Sandra
I love the whole look of your new website and the logo is adorable! Great job to you and your son! Lucky guy gets to celebrate his 30th with delicious rhubarb custard bars! I want to make them for ME!
Christie
I really like your new website. So clean and easy to navigate. Happy Birthday to your son. I would love to celebrate with a slice.
Kristin @ Dizzy Busy and Hungry
Happy birthday to Justin! These bars look awesome!
Doretta Sturtevant
I just want to thank you!! You're recipes have brought excitement back to a humdrum recipe box and not only does my husband look forward to the next OMG find but my son looks forward to the next recipe we can try out together.
By sharing your recipes we have spent some valuable time together (hard to do with a teenager much less a son who has more important things to do than hang with mom in the kitchen--but he loves it as much as I do)
I enjoy sharing in your life moments and of course benefitting from your cooking expertise.
Thank you so much!!
Shelby
Doretta, thank you so much for your comment! It makes me happy that your family is enjoying recipes and spending time together π As someone with sons, I know it can be a challenge! You may be interested to hear the my youngest son is going to become a contributor to the blog with me while my oldest son is a part of the technical end. Everything I could ask for, my boys working with me on my passion π Thank you again!
Suzanne
Oh my goodness!!! I doubled the custard and used half almond milk and the rest half and half. This was heaven, my entire family loved it!
I cant wait to try the low carb version...back to keto tmrw, but this was worth every carb.
Shelby Law Ruttan
Hi Suzanne! I agree, this is one yummy recipe! I'm glad you enjoyed it and that it was worth the carbs π I would have to agree! The Low Carb version is still very delicious and Grumpy doesn't complain that I make that one instead of this one, so I had to have come pretty darn close to the original recipe for him to be happy! π Thanks for stopping by!
Jo Ann Young
In the recipe is says 1 teaspoon but not what it is?
Shelby Law Ruttan
Hi Jo Ann, it is vanilla extract. I have updated the recipe card. Thanks for letting me know!
shelby D mason
The recipe for rhubarb custard bars asks for milk...but in the directions : To prepare filling, In a large mixing bowl combine cashew milk,
What is cashew milk?
Shelby Law Ruttan
Hi Shelby, Milk of any type can be used. We use almond and cashew milk, but cow's milk is ok as well. ΛShelby
Crystal McLaughlin
Do I have to strain the rhubarb before I use it or just toss it in still frozen?
Shelby Law Ruttan
Hi Crystal, I would use the rhubarb frozen. Thanks! Shelby