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Creamy Rhubarb Custard Bars

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These creamy rhubarb custard bars feature a flaky golden crust and a smooth, tangy custard filling, perfect for a quick and comforting spring or summer dessert.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons ice water
  • 2 cups (about 200g) fresh rhubarb, chopped into 1/2-inch pieces
  • 3/4 cup (150g) granulated sugar
  • 8 ounces (225g) cream cheese, softened
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 cup (120ml) heavy cream
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine 1 1/2 cups flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or fingers, work the butter into the flour until the mixture resembles coarse crumbs about the size of peas (3-5 minutes).
  2. Add 2 tablespoons of ice water, stirring gently with a fork. Add more water if needed until the dough holds together when pressed. Avoid overworking the dough.
  3. Press the dough evenly into the bottom of a greased 9×9-inch baking pan. Use a rolling pin if desired. Chill the crust in the fridge for at least 15 minutes.
  4. Prepare the filling: Toss chopped rhubarb with 1/4 cup sugar and set aside for 10 minutes to macerate.
  5. In a large bowl, beat softened cream cheese until smooth (about 2 minutes). Add 3/4 cup sugar and beat until combined.
  6. Beat in eggs one at a time, fully incorporating each before adding the next.
  7. Mix in vanilla extract, 2 tablespoons flour, and heavy cream until smooth and slightly thick.
  8. Spread the macerated rhubarb evenly over the chilled crust. Pour the custard mixture over the rhubarb and spread evenly with a spatula.
  9. Preheat oven to 350°F (175°C). Bake bars for 40-45 minutes until custard is set but slightly jiggly in the center and edges are lightly golden.
  10. Remove from oven and cool completely on a wire rack for at least 1 hour. Chill in the fridge for an additional hour before slicing for best results.
  11. Dust with powdered sugar before serving, if desired. Store refrigerated up to 4 days.

Notes

Keep butter cold when making the crust to ensure flakiness. Chill the crust before baking to prevent shrinking. Macerate rhubarb with sugar to reduce moisture. Use a sharp knife dipped in hot water for clean slicing. Bars keep well refrigerated for up to 4 days and freeze for up to 2 months.

Nutrition

Keywords: rhubarb custard bars, rhubarb dessert, creamy custard bars, flaky crust bars, spring dessert, easy dessert bars

Find it online: https://blairrecipes.com/creamy-rhubarb-custard-bars-recipe-easy-homemade-flaky-crust/