Rhubarb. Am I the only one who, as a child not knowing what it was, chomped down on a stalk and immediately scrunched my face up once that tart flavor hit? My mouth is watering (and not in a good way) as I replay that memory in my mind. My mom used rhubarb mostly to make jam and crisps.
It wasn’t until I was an adult that learned rhubarb is technically a vegetable. I found this recipe for Rhubarb Custard Bars in a Taste of Home magazine many years ago. Over the years I have modified it to fit an 8×8 pan, and adjusted the ratios to my liking; more topping and a slightly thicker shortbread crust. Here’s to eating your veggies!
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Three Layer Rhubarb Custard Bars
- Total Time: 4 1/2 hours
- Yield: 9 bars 1x
Description
A buttery shortbread crust, creamy custard-y tart filling, and a mound of delicious whipped cream cheese topping. The perfect combination.
Ingredients
Butter, softened for pan preparation
Shortbread Crust:
1 C all-purpose flour
1/4 C granulated sugar
1/2 C cold butter (8 Tblsp)
Filling:
1 1/2 C granulated sugar
1/3 C all-purpose flour
3/4 C whipping cream
2 large eggs, beaten
3 C finely chopped fresh rhubarb
Topping:
8 oz cream cheese, softened
1/2 C granulated sugar
1 tsp vanilla extract
1 C whipping cream
2 Tblsp granulated sugar
Instructions
Preheat oven to 350 degrees. Place the bowl and beaters that you will use to whip the whipping cream for the topping in the freezer to get them nice and chilled. Prepare an 8×8 metal pan by greasing with soft butter, or spraying with your favorite non-stick spray.
In a medium bowl, combine the shortbread crust flour and sugar. Dice the stick of butter by slicing the stick in half lengthwise, and then sliced across the entire length (I try to do 16 slices). Cut the butter into the mixture (I use a pastry cutter) until it resembles coarse crumbs. Pat into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool slightly on a cooling rack.
While the crust is baking make the filling. Combine the sugar and flour in a medium bowl and whisk together. Whisk in cream and eggs. Add in rhubarb and stir until combined. Pour over slightly cooled crust. Bake for 50 minutes, or until custard is set and no longer jiggles; a slight jiggle still in the center is expected and it will finish cooking once you remove. Remove from oven and cool for an hour on a wire rack.
For the topping grab that bowl and beaters from the freezer and add the whipping cream. Whip on high speed. I prefer to use my stand mixer for this, but a hand mixer works just as well. Gradually sprinkle the 2 Tblsp granulated sugar over the top to incorporate in. Whip just until the cream reaches stiff peaks (if you stop and lift the beater out of the mixture the whipped cream peak remains upright).
In a separate medium bowl beat the softened cream cheese, sugar and vanilla together until smooth (I use my stand mixer for this also). Add in the whipped cream and gently fold in; I end up using my stand mixer and quickly beating them together until smooth. Spread over top of the completely cooled bars. Cover and chill for at least 2 hours before serving.
Best served cold. Can be stored in the refrigerator, covered for a week. Enjoy!
Notes
You can use frozen rhubarb to make this dish year round, simply thaw and drain it well before adding to the custard mix.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
