Moist Rhubarb Custard Bars

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Finding the perfect dessert that brings back memories of grandma’s kitchen while still being easy enough to whip up for a weekend potluck can feel like searching for a needle in a haystack. Between juggling work deadlines and family schedules, most of us don’t have time to spend hours crafting complicated sweets, but we still want something that’ll make everyone at the table smile.

That’s where these rhubarb custard bars come in: they’re wonderfully simple to make, combine the perfect balance of sweet and tart flavors, and bring that cozy, homemade feeling that store-bought treats just can’t match.

What Kind of Rhubarb Should I Use?

Fresh or frozen rhubarb will both work great in these custard bars, so use whichever you can find. If you’re using fresh rhubarb, look for stalks that are firm and crisp with a bright pink to red color – though keep in mind that the green parts taste just as good, they’re just less pretty in the final dish. When prepping your rhubarb, make sure to cut off the leaves (they’re not edible) and chop the stalks into small, even pieces so they cook uniformly. If you’re going with frozen rhubarb, just remember to thaw it completely and drain off any excess liquid before adding it to your recipe to prevent your bars from becoming too wet.

Options for Substitutions

This recipe can be adapted with several ingredient swaps, though some items are key to getting the right result:

• Rhubarb: While rhubarb gives these bars their classic taste, you can swap it with tart apples or strawberries. If using apples, add 1 tablespoon of lemon juice to maintain the tartness. Just make sure to chop them finely like you would the rhubarb.
• Heavy cream: For both the filling and topping, you can use half-and-half, though the result won’t be quite as rich. For the whipped topping, you’ll need to stick with heavy cream as other options won’t whip up properly.
• Cream cheese: Regular or light cream cheese both work well. Mascarpone cheese is another good option, though it will make the topping a bit softer.
• Regular flour: All-purpose flour is best for this recipe, but you can use pastry flour for a more tender crust. Avoid whole wheat flour as it will make the bars too heavy.
• Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even almond extract for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making rhubarb custard bars is getting the crust just right – using warm or room-temperature butter instead of cold butter will result in a tough, dense base rather than the desired flaky texture. When making the filling, a common mistake is not draining frozen rhubarb thoroughly, which can lead to a watery custard that won’t set properly – make sure to pat the rhubarb dry with paper towels before adding it to your mixture. Another crucial error is overbaking the custard layer – you’ll want to pull the bars from the oven when the center still has a slight jiggle, as it will continue to set while cooling. For the topping, make sure your cream cheese is truly at room temperature before mixing to avoid lumps, and always fold in the whipped cream gently to maintain its airy texture – aggressive mixing will deflate the topping and make it heavy.

What to Serve With Rhubarb Custard Bars?

These sweet and tangy rhubarb custard bars are perfect for afternoon tea or as a dessert, and there are several tasty ways to serve them. A scoop of vanilla ice cream on the side adds a nice temperature contrast and makes the dessert feel extra special. For a morning or afternoon treat, pair these bars with a hot cup of coffee or tea – I especially love them with Earl Grey or chamomile. If you’re serving these at a dessert table, they go really well with other spring-inspired treats like lemon cookies or fresh berries on the side.

Storage Instructions

Keep Fresh: These rhubarb custard bars need to be kept in the refrigerator because of the cream cheese topping and custard filling. Place them in an airtight container and they’ll stay good for up to 5 days. The crust might soften a bit over time, but they’ll still taste amazing!

Freeze: While you can freeze these bars without the whipped cream topping for up to 2 months, I recommend enjoying them fresh. If you do freeze them, wrap them well in plastic wrap and aluminum foil, then thaw overnight in the fridge and add fresh whipped topping before serving.

Make Ahead: Want to prep these in advance? You can make the crust and filling a day ahead, then add the whipped cream cheese topping just before serving. This works great when you’re planning for a party or gathering!

Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 40-50 g
• Fat: 300-320 g
• Carbohydrates: 400-450 g

Ingredients

• 2 cups regular flour
• 1/4 cup granulated sugar
• 1 cup butter, cold
• Filling:
• 2 cups granulated sugar
• 7 tablespoons regular flour
• 1 cup heavy cream
• 3 large eggs, lightly beaten
• 5 cups finely chopped rhubarb, fresh or thawed from frozen and drained
• Topping:
• 6 ounces softened cream cheese
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla essence
• 1 cup heavy cream, whipped

Step 1: Prepare and Prebake the Crust

Start by preheating your oven to 350°F (175°C).

In a large bowl, combine the flour and sugar.

Cut in very cold cubes of butter using a pastry blender, two knives, or a food processor, until the mixture resembles coarse crumbs.

Press this buttery crumb mixture into a greased 13×9-inch baking pan in an even layer.

Bake the crust for 10 minutes, then remove it from the oven and let it cool briefly before adding the filling.

Editor’s Tip: Use a gentle touch with a food processor, pulsing just until crumbs form.

For a smaller crowd, you can halve the recipe and use an 8- or 9-inch square pan.

Step 2: Prepare the Rhubarb Custard Filling

While the crust is baking, combine the additional sugar and flour in a new bowl.

Whisk in the cream and eggs until the mixture is well-combined and smooth.

Stir in the chopped rhubarb, ensuring even distribution.

Carefully pour this mixture over the warm prebaked crust.

Step 3: Bake the Custard and Cool

Return the pan to the oven and bake for 40 to 45 minutes, or until the custard sets firmly.

Remove the pan from the oven and allow the bars to cool completely at room temperature.

Step 4: Make and Apply the Cream Cheese Topping

In a separate bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.

Gently fold in the whipped cream using a delicate sweeping motion to maintain its fluffy texture.

Spread this cream cheese mixture over the cooled custard bars, forming an even layer.

Step 5: Chill, Cut, and Serve

Cover the pan and refrigerate until the bars are fully chilled.

Once cooled, cut into bars and store any leftovers in the fridge.

Editor’s Tip: When folding ingredients, be sure to use a gentle motion — from the bottom of the bowl up — to avoid deflating the whipped cream.