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Rhubarb Custard Bars

Sharing these absolutely perfect rhubarb custard bars today! They are DELISH. Perfectly sweet, incredibly tart & unbelievably decadent.

Thank you to Taste of Home for this recipe! The only substitution I made was using brown sugar instead of white sugar in the custard filling because *someone* (aka me) ran out! Okay - I didn't run out exactly but it was that or not have sugar in my morning tea and let's be honest....that's a necessity! The consistency, texture & taste was still spot on with the sugar switch!

Following along for the recipe or follow the link above to the recipe source from Taste of Home. This recipe is a keeper for sure!

Rhubarb Custard Bars


For the crust:

- 2 cups all-purpose flour

- 1/4 cup sugar

- 1 cup cold butter

For the filling:

- 2 cups sugar

- 7 tablespoons all-purpose flour

- 1 cup heavy whipping cream

- 3 large eggs, beaten

- 5 cups finely chopped fresh or frozen rhubarb, thawed and drained

For the frosting:d

- 6 oz cream cheese, softened

- 1/2 cup sugar

- 1/2 tsp vanilla extract

- 1 cup heavy whipping cream, whipped


1. In a medium sized mixing bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.

2. For the filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.

3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Enjoy!

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