‘Just Like Grandma’s’—These Rhubarb Custard Bars Are the Sweet-Tart Treat Everyone Loves

Now that rhubarb season is in full swing, I’ve gone down the rabbit hole of sweet-tart creations—and rhubarb custard bars might be the most delicious find yet. A creamy rhubarb mixture is baked over a buttery crust and topped with a sweet cream cheese frosting. Each bar offers the right balance of tangy and sugary flavors that will make you go back for seconds. Here’s how to make a batch of rhubarb custard bars as a midday snack or shareable dessert for your next gathering.

The basics of making rhubarb custard bars

Preparing these bars starts with the crust: flour, sugar and butter are combined and pressed into a baking pan. Then, the rhubarb custard filling is poured on top before the dessert is baked. Once the filling is set and cooled, cream cheese frosting is spread over the dessert and it’s sliced into individual bars. Rhubarb adds a perfectly tart flavor to these bars, which require just 25 minutes of active preparation.

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Tips for storing rhubarb custard bars so they stay fresh

Rhubarb custard bars should be stored in the fridge to prevent the cream cheese topping from spoiling. Simply place the bars in an airtight container and refrigerate for up to four days. They’re perfect for making ahead–or for saving leftovers to enjoy throughout the week.

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A tasty and simple recipe for rhubarb custard bars

Whether you use fresh or frozen rhubarb, Taste of Home’s recipe for rhubarb custard bars guarantees decadent results every time! (Try this shortcut rhubarb pie for another yummy rhubarb dessert idea.)

Rhubarb Custard Bars

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 cup cold butter

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Filling:

• 2 cups sugar
• 7 tbsp all-purpose flour
• 1 cup heavy cream
• 3 large eggs, beaten
• 5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

• 6 oz cream cheese, softened
• ½ cup sugar
• ½ tsp vanilla extract
• 1 cup heavy cream, whipped

Directions:

• Active: 25 mins
• Total time: 50 mins
• Yield: 3 dozen

1. Preheat oven to 350°F.
2. In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13-by-9-inch baking pan. Bake 10 minutes.
3. Meanwhile, for filling, combine sugar and flour in the bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over the crust. Bake until custard is set, 40 to 45 minutes. Cool.
4. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over the top. Cover and refrigerate until firm enough to cut, about 1 hour. Cut into bars. Serve immediately or store in the fridge up to 4 days.