Five Foot Foodie

taking control of the cookbook chaos

Rhubarb Custard Bars



  • 2 C all-purpose flour
  • 1/4 C sugar
  • 1 C cold butter


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


  • 2 pkgs (3 oz each) cream cheese, softened
  • 1/2 C sugar
  • 1/2 tsp vanilla extract
  • 1 C whipping cream, whipped (can also use 2 C cool whip)

In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs.  Press into a greased 9×13 pan.  Bake at 350 degrees for 10 minutes.  Meanwhile, for filling, combine sugar and flour in a bowl.  Whisk in cream and eggs.  Stir in the rhubarb.  Pour over the crust.  Bake at 350 degrees for 40-45 minutes or until custard is set.  Cool.  For topping, beat cream cheese, sugar, and vanilla until smooth; fold in whipped cream.  Spread over top of custard layer.  Cover and chill.  Store in the refrigerator.

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