Rhubarb Custard Bars
Yield: 16 servings
A fun combination of my grandma's Rhubarb Custard Pie and my Rhubarb Cheesecake Pie, these bars pair a buttery shortbread crust with rich egg custard and tart rhubarb. Serve individual bars with dollops of creamy, tangy topping made of cream cheese and sour cream.
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon Morton kosher salt
- 14 tablespoons unsalted butter, at room temperature
Rhubarb Custard Filling
- 2 cups granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 6 large eggs
- 4 cups diced (¼" to ½" size) fresh rhubarb (I recommend using stalks that are bright to deep red or pink in color, for the prettiest color.)
Cream Cheese + Sour Cream Topping
- 6 ounces full-fat block-style cream cheese, at softened room temperature
- ½ cup powdered sugar
- ½ cup full-fat sour cream
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350° F. Lightly spray a 9" x 13" baking pan with nonstick spray and set aside. If desired, line pan with a parchment paper sling, for clean cuts.
- Crust: In a medium bowl, whisk flour, powdered sugar, and salt. With a rigid pastry blender, cut in the butter until ½" sized pieces form.
- Scatter crust mixture evenly over bottom of prepared pan, then gently press into an even layer.
- Bake crust for 15 minutes, then remove from oven.
- Rhubarb Custard Filling: While crust is baking, stir sugar, flour, salt, and nutmeg in a medium bowl.
- Add eggs and use a spatula to mix until just evenly combined. Then fold in the rhubarb. Pour filling over par-baked crust.
- Bake at 350° F for 40-45 minutes, or until top is lightly browned and the center is not jiggly (should barely move) when you nudge the pan. Transfer pan to a cooling rack to cool completely. Then refrigerate until firm enough to cut, about 2 hours.
- Cream Cheese + Sour Cream Topping: With an electric mixer, beat all ingredients until completely smooth.
- Serve & Store: Once chilled, cut into bars and serve individual pieces with small dollops of cream cheese topping. Store both the rhubarb custard bars and the cream cheese topping in the fridge. Let refrigerated cream cheese topping soften at room temperature for 20-30 minutes before serving.
Nutrition Information:
Serving: 1 Calories: 359kcal Carbohydrates: 53g Protein: 7g Fat: 14g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.4g Cholesterol: 102mg Sodium: 216mg Potassium: 182mg Fiber: 1g Sugar: 34g Vitamin A: 489IU Vitamin C: 3mg Calcium: 88mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.