Rhubarb Custard Bars

  • Author: Taste of Home
  • Prep Time: 25
  • Cook Time: 50
  • Total Time: 1 hour 15 minutes
  • Yield: 36 1x


When the rhubarb is fresh make these custard bars. They are delish and really easy to make! Enjoy!



  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 cup cold butter


  • 2 cups sugar
  • 7 Tbsp. all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained


  • 6 ounces cream cheese, softened
  • ½ cup sugar
  • ½ tsp. vanilla extract
  • 1 cup heavy whipping cream, whipped



  1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13×9-inch baking pan. Bake at 350⁰ F for 10 minutes.
  2. Meanwhile, for the filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350⁰ until custard is set, 40-45 minutes. Cool.
  3. For the topping, beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream. Spread over the top of custard. Cover and chill. Cut into bars. Store in the refrigerator.


  • If you prefer a tarter taste, bump up the amount of rhubarb to 6 or 6 ½ cups and lower the amount of sugar to 1 ½ cups.
  • For a twist, add the seeds from one vanilla bean or 1 tsp. of rosewater to the filling. Both flavors pair beautifully with rhubarb!

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