Rhubarb Custard Bars

Rhubarb custard bars with a shortbread crust and cream cheese topping are the perfect dessert to make with extra rhubarb from your garden.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 251 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs
• 1 (8 ounce) package cream cheese, softened
• 1 cup heavy whipping cream
• 7 tablespoons all-purpose flour
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 cup cold butter, cut into cubes
• 5 cups finely chopped rhubarb
• 2.75 cups white sugar, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.

Step 3

Bake in the preheated oven until crust is lightly browned, about 10 minutes.

Step 4

Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.

Step 5

Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.

Step 6

Mix 2 cups sugar and 7 tablespoons flour together in a bowl; whisk in cream and eggs until smooth.

Step 7

Beat cream cheese, remaining 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.