Rhubarb Custard Bars with Shortbread Crust
These Rhubarb Custard Bars are the perfect spring party dessert! It’s the perfect combination of shortbread crust, custard, rhubarb and cream cheese frosting that everyone will love.
- Yield: serves 12 1x
Ingredients
Scale
Crust
- 1.5 cups flour
- 1/3 cup sugar
- 8 Tbsp cold butter, cut into small pieces
- 1/4 tsp salt
Filling
- 1/3 cup flour
- 1 cup sugar
- 1.5 cups milk
- 3 large eggs
- 5 cups sliced rhubarb (fresh or frozen)
Frosting
- 8 oz cream cheese, room temp
- 1/2 tsp vanilla extract
- 1 cup cool whip, thawed
- 1/2 – 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Combine 1.5 cups flour, 1/3 cup sugar, and salt in a bowl. Add cold, cubed butter and use a pastry blender to cut butter in until mixture is crumbly.
- Press mixture evenly into a 9×13 pan lined with parchment paper. Mixture will be very dry and crumbly.
- Bake for 15 minutes.
- Meanwhile, combine 1/3 cup flour, 1 cup sugar, milk and eggs in a bowl and whisk until well combined.
- Stir in rhubarb.
- When the crust is done baking, pour rhubarb mixture over crust and bake 40-45 minutes or until set.
- Cool to room temperature.
- To make the frosting, combine cream cheese, vanilla and cool whip. Beat with an electric mixture until smooth.
- Add powdered sugar, tasting as you add until desired sweetness is reached.
- Spread topping over bars once they’re cooled. Cut and serve.
- Store in the fridge.
Find it online: https://www.theleangreenbean.com/rhubarb-custard-bars/
