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 with just enough sweet to cut the tart of the rhubarb.
These rhubarb bars are also known as dream bars because they are so heavenly in your mouth! This is the first recipe you should make at the start of rhubarb season!
❤️ Why you'll love it
✔️ It is a rhubarb recipe that is a delicious springtime dessert that you will love to eat all summer long!
✔️ The shortbread crust is sturdy and holds together well with the baked rhubarb custard topping.
✔️ It's super easy to make and is the perfect summertime dessert to share with friends at picnics, bridal showers or baby showers.
🥘 Ingredients
All purpose flour, the flour is used to make the shortbread crust and to aid in thickening of the custard.
Sugar, this is needed to sweeten the dish and counterbalance the tang from the sour rhubarb.
Unsalted butter is used in the shortbread crust.
Large eggs, aid in forming the rhubarb custard filling
Milk, is used in the custard filling. Any type of milk works here.
Vanilla extract, is a flavor enhancer and used in the custard.
Fresh rhubarb, is really a vegetable, and is super sour. It needs the sugar to sweeten it but the rhubarb lends a unique flavor to the dessert.
⅓ less fat cream cheese, is used to make the cream topping. If calories don't matter use full fat cream cheese.
Cool whip, is mixed with the cream cheese and sugar to make the cream topping for the rhubarb squares.
Cooking spray is used to prevent the shortbread crust from sticking to the dish.
🔪 Instructions
- Preheat oven to 350 degrees.
For the Crust
- Place flour, sugar, and salt in a 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, until crust starts to brown slightly around the edges.
To prepare filling
- While the crust is baking, mix together the rhubarb custard.
- Using a hand mixer, combine milk, flour, sugar, eggs and vanilla in a large bowl, blending until creamy. Stir in diced rhubarb.
- Pour the rhubarb mixture over the partially baked crust and return to oven.
- Bake for another 40 minutes or until a knife comes out clean when inserted into the center of the dessert. Remove from oven and let cool completely.
To prepare the topping
- In a medium bowl combine softened cream cheese, sugar and vanilla.
- Fold in 1 cup whipped topping.
- Spread over completely cooled bars.
🥄 Equipment
Baking pan
Mixing bowls
Rubber scraper, to scrape down the sides of the bowls while mixing ingredients.
Electric hand mixer
🥫Storage
Store these Rhubarb Custard Bars in the fridge up to 5 days. Freezing is not recommended.
📖 Variations
- Substitute half of the rhubarb for sliced strawberries
- Omit the cream cheese topping and serve the bars with a scoop of vanilla ice cream.
💭 Tips
- If using frozen rhubarb for this recipe, do not thaw it. Doing so will make the rhubarb soggy and extra wet.
📚 Related Recipes
🍽 Serve with…
These Rhubarb Custard Bars make the perfect ending to any spring or summertime meal.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
Rhubarb Custard Bars
Ingredients
Shortbread crust:
- 1½ cups flour
- ½ cup sugar
- ⅛ teaspoon salt
- 9 tablespoons unsalted butter cubed
Custard filling:
- 1½ cups sugar
- 3 large eggs
- 1½ cups milk
- 1 teaspoon vanilla extract
- ⅓ cup flour
- 5 cups diced rhubarb
Cream topping:
- 8 oz ⅓ less fat cream cheese
- 1 cup cool whip
- 1 teaspoon vanilla extract
- ½ cup sugar
Instructions
- Preheat oven to 350 degrees.
For the Crust
- Place flour, sugar, and salt in a 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, until crust starts to brown slightly around the edges.
To prepare filling
- While the crust is baking, mix together the rhubarb custard.
- Using a hand mixer, combine milk, flour, sugar, eggs and vanilla in a large bowl, blending until creamy. Stir in diced rhubarb.
- Pour the rhubarb mixture over the partially baked crust and return to oven. Bake for another 40 minutes or until a knife comes out clean when inserted into the center of the dessert. Remove from oven and let cool completely.
To prepare the topping
- In a medium bowl combine softened cream cheese, sugar and vanilla. Fold in 1 cup whipped topping.
- Spread over completely cooled bars. Keep refrigerated.
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
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. ˜Shelby
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!
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 🙂 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! 🙂 Thanks for stopping by!
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 🙂 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 🙂 Thank you again!
Kristin @ Dizzy Busy and Hungry
Happy birthday to Justin! These bars look awesome!
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.
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!
Patty Lee Haas
LOVE Grumpys Huneybunch!