If you’re searching for a bright and creamy treat that perfectly balances tart and sweet, this Rhubarb Custard Bars Recipe is exactly what your kitchen has been waiting for. It’s a delightful combination of tender rhubarb baked in a luscious custard atop a buttery crust, all finished with a light cream cheese topping that adds a dreamy smoothness. Each bite bursts with fresh flavor and nostalgic charm, making it a guaranteed crowd-pleaser whether for a casual family dessert or a special occasion.
Ingredients You’ll Need
This Rhubarb Custard Bars Recipe is built on simple, pantry-friendly ingredients that each play a crucial role in creating perfect layers of texture and flavor. From the crisp buttery crust to the velvety custard and tangy rhubarb, every component is essential.
- All-purpose flour: Forms the sturdy base for the crust and thickens the custard filling, providing structure and balance.
- Granulated sugar: Sweetens both the crust and filling, offsetting rhubarb’s natural tartness beautifully.
- Cold unsalted butter: Cubed and cut into the flour, it creates a flaky, tender crust that holds everything together.
- Heavy whipping cream: Adds richness to the custard and the cream cheese topping, making each bite luxuriously smooth.
- Large eggs: Bind the custard filling, giving it that satisfying soft yet set texture.
- Fresh or frozen rhubarb: The star of the show, providing vibrant color and a delightful tang every bite.
- Cream cheese: Softened and whipped in the topping, it brings a subtle tang and creamy finish that balances the overall flavor.
- Vanilla extract: Infuses the topping with warmth and depth, rounding out the flavors perfectly.
How to Make Rhubarb Custard Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a large bowl, combine the flour and sugar for the crust. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This technique is what gives the crust its buttery, flaky texture. Press this crumbly mixture firmly into the bottom of an ungreased 9×13-inch baking dish and bake it for about 10 minutes until the crust is just set and lightly golden. Let it cool slightly before moving on to the filling.
Step 2: Mix the Custard Filling
In another bowl, whisk together sugar and flour for the filling to ensure even sweetness and a little thickening power. Stir in heavy cream and beaten eggs until smooth and creamy, creating the base of your custard. Then gently fold in the chopped rhubarb, making sure each piece is evenly distributed to deliver consistent bursts of tart flavor throughout the bars.
Step 3: Bake the Filling
Pour the luscious custard mixture over your pre-baked crust, smoothing it out evenly. Slide the baking dish back into the oven and bake for 40 to 45 minutes. You’ll know it’s done when the custard is set and no longer jiggly, and the rhubarb has softened perfectly. Allow the bars to cool completely before adding the finishing touch.
Step 4: Prepare the Cream Cheese Topping
Beat the softened cream cheese, sugar, and vanilla extract together until the mixture is silky smooth. Fold in the whipped heavy cream carefully to keep the topping light and airy. Spread this delicious whipped cream cheese layer evenly over the cooled bars. Cover and refrigerate for at least 2 hours to let the flavors meld and the topping become firm enough to slice cleanly.
Step 5: Serve and Enjoy
Once chilled, cut into bars and serve these divine bites cold. This chilling step is what gives the Rhubarb Custard Bars Recipe its signature creamy texture and refreshing finish that everyone will love.
How to Serve Rhubarb Custard Bars Recipe
Garnishes
For a stunning presentation, sprinkle some fresh rhubarb ribbons or finely chopped pistachios on top just before serving. A light dusting of powdered sugar adds an elegant touch and a hint of extra sweetness that complements the tangy rhubarb wonderfully.
Side Dishes
These bars pair beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to elevate the creamy custard experience. For a more refreshing contrast, a simple fruit salad with berries or sliced pears creates a lovely balance of flavors on the side.
Creative Ways to Present
If you want to impress guests, serve individual Rhubarb Custard Bars Recipe portions on delicate dessert plates with a drizzle of raspberry coulis or a mint leaf garnish. Alternatively, layering them in clear dessert jars with alternating fruit and cream layers creates a whimsical and portable treat perfect for picnics or parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container in the refrigerator. They will stay fresh and maintain their perfect texture for up to 4 days, making them a convenient and delightful make-ahead dessert.
Freezing
You can freeze the bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They keep well for up to 2 months. When ready to enjoy, thaw them in the fridge overnight to retain all the creamy goodness without losing texture.
Reheating
These bars are best served chilled, so reheating is typically not necessary. However, if you prefer them slightly warm, pop a bar in the microwave for about 15 seconds, but be careful not to melt the cream cheese topping or lose the custard’s structure.
FAQs
Can I use frozen rhubarb for this Rhubarb Custard Bars Recipe?
Absolutely! Frozen rhubarb works beautifully here and is often even more convenient. Just be sure to thaw and drain excess liquid to avoid a soggy filling.
Is there a substitute for heavy whipping cream in the custard?
You can substitute with whole milk, but it may slightly reduce the richness and creaminess. For best results, stick with heavy cream if possible.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking flour blend. Make sure the blend contains xanthan gum or a similar binder for the best crust texture.
How do I know when the custard is fully baked?
The custard should be set but still slightly jiggly in the center when you gently shake the pan. It will continue to set as it cools.
Can I prepare parts of this recipe ahead of time?
Definitely! You can bake the crust a day ahead and even prepare the cream cheese topping in advance. Just keep them refrigerated separately and assemble before serving for the freshest taste.
Final Thoughts
This Rhubarb Custard Bars Recipe is a wonderful way to celebrate the bright and tangy charm of rhubarb wrapped in a smooth, creamy custard and topped with fluffy cream cheese goodness. It’s a versatile dessert that feels special yet approachable, perfect for sharing with friends and family. I can’t wait for you to try it and fall in love with this delightful combination as much as I have!
Print
Rhubarb Custard Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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.
