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Creamy Rhubarb Custard Bars

These Creamy Rhubarb Custard Bars are a delightful combination of a buttery crust, tangy rhubarb, and a smooth, rich custard filling. Perfect for a spring dessert or afternoon treat!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 2 hours 10 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons ice water
Filling
  • 2 cups fresh rhubarb chopped into 1/2-inch pieces
  • 3/4 cup granulated sugar
  • 8 ounces cream cheese softened
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Powdered sugar for dusting (optional)

Method
 

  1. Combine flour, 1/4 cup sugar, and salt. Cut in butter until coarse crumbs form.
  2. Add ice water until dough holds together. Avoid overworking.
  3. Press dough into a greased 9x9-inch pan. Chill for 15 minutes.
  4. Toss rhubarb with 1/4 cup sugar and let macerate for 10 minutes.
  5. Beat cream cheese until smooth. Add 3/4 cup sugar and beat until combined.
  6. Beat in eggs one at a time.
  7. Mix in vanilla, 2 tablespoons flour, and heavy cream until smooth.
  8. Spread rhubarb over crust. Pour custard over rhubarb.
  9. Preheat oven to 350°F (175°C). Bake for 40-45 minutes.
  10. Cool completely on a wire rack. Chill before slicing.
  11. Dust with powdered sugar before serving, if desired. Store refrigerated.

Notes

For a tangier flavor, use slightly underripe rhubarb. If rhubarb is very juicy, drain some of the liquid after macerating.