Sweet Rhubarb Custard Bars

Kathie Carr


This rhubarb recipe is dated 1971 in my Mom's collection. It came from a newspaper clipping but I don't know which paper. It was a dessert she served her church ladies at their meetings and she said they loved it. I agree its good. And different.


★★★★★ 1 vote

15 Min
45 Min


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  • CRUST:

  • 2 c
  • 1/4 c
  • 1 c
    cold butter

  • 2 c
  • 7 Tbsp
  • 1 c
    heavy whipping cream
  • 3
    eggs, beaten
  • 5 c
    finely chopped fresh or frozen rhubarb, thawed and drained

  • 2 pkg
    (3 ounces each) cream cheese, softened
  • 1/2 c
  • 1/2 tsp
  • 1 c
    heavy whipping cream, whipped

How to Make Sweet Rhubarb Custard Bars


  1. Crust: In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 by 9 inch baking pan. Bake at 350 degrees for 10 minutes.
  2. Filling: Meanwhile combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Cool.
  3. Topping: For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

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About Sweet Rhubarb Custard Bars

Course/Dish: Fruit Desserts

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