Description
These Rhubarb Custard Bars combine a buttery crust with a creamy custard filling studded with tart rhubarb and topped with a smooth cream cheese whipped cream layer. Perfectly balanced between sweet and tangy, these bars are a delightful dessert that can be served chilled for a refreshing treat.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup cold unsalted butter, cubed
Filling
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
- 5 cups fresh or frozen rhubarb, chopped
Topping
- 6 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and later the custard bars.
- Make the Crust: In a large bowl, combine 2 cups flour and 1/4 cup sugar. Cut in the cold, cubed unsalted butter until the mixture looks like coarse crumbs. Press this mixture evenly into the bottom of an ungreased 9×13-inch baking dish.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes or until just set. Remove the crust from the oven and allow it to cool slightly to prevent mixing with the filling.
- Prepare the Filling: In a separate bowl, whisk together 2 cups sugar and 7 tablespoons flour. Stir in 1 cup heavy whipping cream and the beaten eggs until smooth. Gently fold in the chopped rhubarb, ensuring the fruit is evenly distributed.
- Assemble and Bake Filling: Pour the rhubarb custard filling over the pre-baked crust, spreading it out evenly. Return the dish to the oven and bake for 40 to 45 minutes, or until the custard is set and the rhubarb is tender and cooked through. Let the bars cool completely after baking.
- Prepare the Topping: In a medium bowl, beat together the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream, being careful to maintain the light texture.
- Apply Topping and Chill: Spread the cream cheese and whipped cream mixture evenly over the cooled rhubarb bars. Cover the dish and refrigerate for at least 2 hours to set the topping and enhance flavors.
- Serve: After chilling, cut the dessert into 24 bars and serve them chilled. Store any leftovers tightly covered in the refrigerator.
Notes
- Use frozen rhubarb if fresh is not available; just thaw and drain excess liquid before using.
- Make sure the butter is cold when making the crust for a flaky texture.
- Chilling time can be extended overnight for easier slicing and better flavor development.
- For a slightly tangier custard, you can reduce sugar by 1/4 cup if desired.
- Bars can be stored refrigerated for up to 3 days.
