Rhubarb Custard Bars Recipe – Easy Dessert with Cream Cheese Topping

There’s just something magical about rhubarb. Its striking pink color and tart flavor instantly transport me back to my grandmother’s kitchen, where she’d be stirring a bubbling pot of rhubarb compote while humming to herself. One of her most beloved recipes—and now one of mine—is a batch of rhubarb custard bars. These aren’t just any bars. They’re a multi-layered wonder of texture and taste. Think buttery shortbread crust, a rich custard filled with tender rhubarb, and a fluffy, sweet cream cheese topping that adds the perfect finish.

These bars have become my go-to dessert for spring and summer gatherings. Every time I bring them to a potluck, they disappear within minutes. There’s something about the combination of sweet and tart, creamy and crunchy, that keeps people coming back for seconds (and sometimes thirds). They’re easy to slice, easy to serve, and most importantly—easy to fall in love with.

What makes these bars especially great is that they use simple pantry staples. You don’t need anything fancy or hard to find. And if fresh rhubarb isn’t in season, don’t worry—you can absolutely use frozen rhubarb with equally delicious results. The recipe also allows for lots of variation, so if you want to mix things up with strawberries, a sprinkle of nuts, or even a little floral essence, I’ve got you covered.

Why You’ll Love This Rhubarb Custard Bars Recipe 

There are so many reasons to fall head over heels for these rhubarb custard bars. First and foremost, they strike that perfect balance between comfort food and elegant dessert. They’re rich without being overly heavy, tangy without being too sour, and just sweet enough to make each bite feel indulgent.

One of the standout features of this recipe is its texture. The crust is buttery and tender, almost like a shortbread cookie that melts in your mouth. It forms a solid base that holds up the custard beautifully. The custard itself is soft and creamy, with pockets of tart rhubarb that burst with flavor in every bite. And then there’s the topping—a fluffy, sweet layer of cream cheese and whipped cream that adds a light and airy contrast to the dense custard beneath.

You’ll also love how versatile this recipe is. It’s easy enough to make on a weeknight but fancy enough to serve at a brunch, baby shower, or holiday dinner. The ingredients are straightforward, and the steps are simple to follow. Even if you’re not super confident in the kitchen, this is one of those recipes that turns out beautifully every time.

Health Benefits 

While rhubarb custard bars are definitely a treat, they do come with some surprising health benefits—especially thanks to the star ingredient: rhubarb. Often mistaken for a fruit because of its tart flavor, rhubarb is actually a vegetable, and it’s packed with nutritional goodness that makes indulging just a little bit easier to justify.

First, rhubarb is a great source of dietary fiber, which supports healthy digestion. Just one cup of chopped rhubarb provides about two grams of fiber, helping to keep things moving smoothly in your digestive system. If you’re trying to improve gut health or stay regular, rhubarb can be a helpful addition to your diet.

The eggs and cream in the custard add protein and healthy fats, which help keep you full and satisfied. And while the sugar content in this dessert is on the higher side—as with most sweet treats—you can always make adjustments if you’re looking for a healthier version. For instance, reducing the sugar slightly or using a natural sweetener like honey or coconut sugar can help lower the overall glycemic impact.

Preparation Time, Servings, and Nutritional Information 

Total Preparation Time:

• Prep Time: 25 minutes
• Bake Time: 50-55 minutes
• Cooling and Chilling Time: About 1.5 hours
• Total Time: Approximately 2 hours and 30 minutes (hands-on time is just under 30 minutes)

Servings:

• This recipe yields about 24 bars, depending on how generously you cut them. If you like larger squares, you might get 18 instead.

Nutritional Information (per serving):

• Calories: 285
• Protein: 3g
• Carbohydrates: 33g
• Sugar: 20g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Fiber: 1g
• Sodium: 90mg

Ingredients List 

Let’s talk ingredients. The beauty of this recipe lies in its simplicity. Each component brings something special to the final result, and you probably already have most of these ingredients in your pantry or fridge.

The Crust:

• 2 cups all-purpose flour: This provides structure and a soft, crumbly texture.
• 1/4 cup sugar: Just enough sweetness to enhance the buttery flavor.
• 1 cup cold butter: The cold butter is essential for that classic shortbread texture. It creates a flaky, tender crust when cut into the flour.

The Filling:

• 2 cups sugar: This balances the tartness of the rhubarb. If you prefer a more tart flavor, you can slightly reduce the sugar.
• 7 tablespoons all-purpose flour: Acts as a thickener for the custard, helping it set properly during baking.
• 1 cup heavy whipping cream: Adds richness and smooth texture to the custard.
• 3 large eggs, beaten: The eggs provide structure and help the custard firm up as it bakes.
• 5 cups finely chopped rhubarb (fresh or frozen): The star of the show. Be sure to thaw and drain frozen rhubarb before using to avoid excess moisture.

The Topping:

• 6 ounces cream cheese, softened: Adds tanginess and richness. Make sure it’s softened for easier mixing.
• 1/2 cup sugar: Sweetens the topping and balances the cream cheese’s natural tang.
• 1/2 teaspoon vanilla extract: Adds warmth and depth of flavor.
• 1 cup heavy whipping cream, whipped: This is folded into the cream cheese mixture to create a light, mousse-like topping.

Step-By-Step Cooking Instructions

Now, let’s get baking! This recipe is broken down into three main parts: making the crust, preparing the custard filling, and finishing with the creamy topping. Follow these steps and you’ll have a batch of rhubarb custard bars that everyone will be raving about.

Make the Crust

1. Preheat the Oven:
   • Set your oven to 350°F (175°C). Grease a 13×9-inch baking pan or line it with parchment paper for easy removal.
2. Combine Dry Ingredients:
   • In a large mixing bowl, mix together 2 cups of all-purpose flour and 1/4 cup of sugar.
3. Cut in the Butter:
   • Cut 1 cup of cold butter into the flour mixture using a pastry blender or two knives. You can also use your fingers, but try to work quickly to keep the butter from melting. The mixture should resemble coarse crumbs when done.
4. Press and Bake:
   • Pour the crumbly mixture into your prepared pan. Use your hands or the bottom of a measuring cup to press it evenly across the bottom of the pan.
   • Bake for 10 minutes. You’re not looking for a golden-brown crust at this stage—just a little firmness.
   • Remove from the oven and let it cool slightly while you prepare the filling.

Prepare the Rhubarb Custard Filling

1. Mix Dry Ingredients:
   • In another large bowl, combine 2 cups of sugar and 7 tablespoons of all-purpose flour. Mix well to distribute the flour evenly.
2. Add Wet Ingredients:
   • Gradually whisk in 1 cup of heavy whipping cream until the mixture is smooth.
   • Add the 3 beaten eggs and mix well until fully incorporated.
3. Stir in the Rhubarb:
   • Fold in 5 cups of finely chopped rhubarb. If you’re using frozen rhubarb, make sure it’s thoroughly thawed and drained to avoid extra moisture messing up your custard.
4. Pour Over Crust:
   • Pour the rhubarb mixture evenly over the pre-baked crust. Spread it out with a spatula if needed.
5. Bake:
   • Bake the bars for 40-45 minutes. The custard should be mostly set but may still have a slight jiggle in the center. It will firm up more as it cools.
   • Remove from the oven and allow the bars to cool completely at room temperature before adding the topping.

Prepare the Cream Cheese Topping

1. Beat the Cream Cheese:
   • In a medium bowl, beat 6 ounces of softened cream cheese, 1/2 cup of sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy.
2. Whip the Cream:
   • In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. This should take about 3-4 minutes with an electric mixer.
3. Fold Together:
   • Gently fold the whipped cream into the cream cheese mixture. Make sure not to overmix—it should be light and airy.
4. Spread Over Custard:
   • Once the rhubarb custard layer is completely cooled, spread the cream cheese mixture evenly over the top.
   • Use a spatula to smooth it out or create little swirls for a decorative touch.

Chill and Serve

1. Chill the Bars:
   • Cover the pan with plastic wrap or foil and refrigerate for at least one hour. This helps the topping firm up, making the bars easier to cut and serve.
2. Cut and Serve:
   • Slice into squares and enjoy! These bars are best served chilled, but if you prefer them at room temperature, just let them sit out for about 15 minutes before serving.
3. Garnish (Optional):
   • Top with fresh strawberries, a sprinkle of cinnamon, or even a drizzle of honey if you’re feeling fancy.

How to Serve 

• Classic Presentation:
  Serve the bars chilled, straight from the fridge. The cool, creamy topping against the tangy custard and buttery crust is just perfection.
• With Fresh Fruit:
  Garnish each bar with thin slices of strawberries or a scattering of fresh raspberries for extra sweetness and color.
• Dust with Powdered Sugar:
  A light dusting of powdered sugar before serving adds a delicate touch of sweetness and looks beautiful for presentation.

Pairing Suggestions 

• Beverages:
  • Serve with a light herbal tea like chamomile or mint to highlight the freshness of the rhubarb.
  • For a richer experience, pair with a latte or creamy hot chocolate.
  • Freshly squeezed lemonade or iced tea also makes a refreshing partner on warmer days.
• Side Dishes:
  • These bars make a delightful finish to a brunch spread featuring quiches, fresh fruit salads, and buttery croissants.
  • Pair with simple scones or shortbread cookies for a sweet-and-tart contrast.
• Savory Complements:
  • If you’re serving these at a potluck or party, consider pairing them with salty appetizers like cheese platters or smoked meats. The sweet and tangy bars offer a nice contrast to rich, savory dishes.

Storage, Freezing & Reheating Instructions 

Storage:

• Once cooled and topped, cover the bars tightly with plastic wrap or foil.
• Store them in the refrigerator for up to 4 days.
• For best results, keep them chilled until just before serving.

Freezing:

• To freeze, place the fully assembled and chilled bars (without cutting) in the freezer until firm—about 1-2 hours.
• Once firm, cut into squares and wrap each bar individually with plastic wrap.
• Place the wrapped bars in an airtight container or freezer bag and freeze for up to 3 months.
• When ready to eat, thaw them in the refrigerator overnight.

Reheating (If Desired):

• These bars are best enjoyed cold, but if you prefer a warmer treat, allow the bars to come to room temperature for about 15 minutes before serving.

Common Mistakes to Avoid 

1. Not Draining Frozen Rhubarb Properly:
   • Using frozen rhubarb is perfectly fine, but it must be thoroughly drained. Excess moisture can make your custard too watery.
2. Overbaking the Custard Layer:
   • The custard should still have a slight jiggle when you remove it from the oven. It will continue to firm up as it cools.
3. Not Letting the Bars Cool Completely:
   • Adding the cream cheese topping to warm custard will cause it to melt and lose its fluffy texture.

Pro Tips 

1. Enhance the Flavor:
   • Adding a pinch of cinnamon or nutmeg to the crust gives it a warm, aromatic touch.
   • A dash of almond extract in the cream cheese topping can add a lovely depth of flavor.
2. Perfect Your Texture:
   • To keep the crust light and flaky, don’t overmix the butter and flour. Stop mixing when the mixture resembles coarse crumbs.
3. Serving Tip:
   • For cleaner slices, chill the bars for at least 2 hours before cutting. Wipe your knife clean between cuts for precise squares.

Frequently Asked Questions

Can I use frozen rhubarb instead of fresh?

Yes, absolutely! Just be sure to thaw and drain it thoroughly before using to avoid excess moisture in your custard.

Can I make these bars ahead of time?

Definitely. In fact, they taste even better the next day. You can prepare them a day in advance and store them in the refrigerator until you’re ready to serve.

What if my custard is still jiggly after baking?

A little jiggle is okay! The custard will continue to set as it cools. However, if it’s very runny, it may need another 5-10 minutes in the oven.

Can I reduce the sugar in this recipe?

Yes, but keep in mind that rhubarb is naturally very tart. Reducing the sugar too much may result in a dessert that’s overly sour.

Conclusion & Call to Action 

And there you have it! The most delicious, creamy, and perfectly balanced Rhubarb Custard Bars you’ll ever make. Whether you’re preparing them for a family gathering, a special occasion, or just because you’re craving something sweet and tart, these bars are sure to impress.

If you give this recipe a try, I’d love to hear how it turns out for you! Whether you stick to the classic version or put your own spin on it, feel free to share your experience. Drop a comment below or tag me on social media—I can’t wait to see your delicious creations!

So, what are you waiting for? Grab that rhubarb and get baking. Once you taste these rhubarb custard bars, you’ll wonder why you didn’t try them sooner. Happy baking!

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