These Rhubarb Custard Bars have a shortbread crust, a custard filling, and a creamy whipped topping. They are light and delicious with plenty of rhubarb flavor coming through. There is just enough sweet to cut the tart of the rhubarb. This light recipe is a delicious springtime dessert that you will love to eat all summer long!
I have made this recipe for Rhubarb Custard Bars for many years now. It is the first rhubarb recipe I made for Grumpy and this just may be the one that won him over and made him decide to never, ever leave me! I also remember this being a dessert my Nanny loved to enjoy and I remember her visiting and enjoying them with Grumpy and me.
I grew up with rhubarb growing freely in our gardens. As a matter of fact, it grows so well, it is almost like a weed! Rhubarb is a sturdy and hearty plant. One that is not easy to kill, even though I seem to have been brown thumbed enough to have actually done that. Not something I love to admit!
A brief interlude, I have to share! Don’t you just LOVE my new wine glasses and apron! I had these made in celebration of my new blog design.
These Rhubarb Custard Bars are probably one of my favorite all-time dessert bars. I love that sweet tang you get from the combination of sugar and rhubarb. I also think you should pin this photo below! 🙂
Rhubarb Custard Bars are a layer of shortbread crust, custard filling and creamy topping. Filling all the senses for the perfect comfort food!
1-1/2 cups all purpose flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons unsalted butter, cubed
1-1/2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1/3 cup flour
5 cups diced rhubarb
1-8 oz package 1/3 less fat cream cheese
1 cup sugar free cool whip
1 teaspoon vanilla
1/2 cup sugar
Preheat oven to 350 degrees.
To prepare crust, place flour, sugar, and salt in food processor. Drop in cold cubed butter and process until crust forms crumbles. Place crumbles in 9x13 baking pan that has been sprayed with cooking spray. Press crumbs in bottom of pan covering entire bottom. Bake for 15 minutes.
To prepare filling, In a large mixing bowl combine cashew milk, flour, sugar, eggs and vanilla. Mix until well combined. Stir in rhubarb. Pour over partially baked crust and return to oven. Bake for another 40 minutes. Remove from oven and let cool completely.
In a medium mixing bowl combined softened cream cheese, sugar and vanilla. Fold in 1 cup sugar free whipped topping. Spread over completely cooled bars. Store in refrigerator.
1 bar Amount Per ServingCalories 236Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 36mgSodium 26mgCarbohydrates 45gFiber 1gSugar 34gProtein 2g
Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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