Every spring, when the rhubarb in my grandmother’s garden started poking its way through the soil, we knew baking season had begun. The vibrant red stalks were a symbol of the changing seasons, a tart little reminder that warmer days were ahead. And with the arrival of that tart jewel came one of the most beloved treats in our home: Moist Rhubarb Custard Bars.

These bars were more than just a dessert. They were tradition. My grandmother made them for every church potluck and garden party, and I remember helping her in the kitchen as a child—my small hands barely able to stir the custard without splashing it. The smell that filled the kitchen as they baked—a warm blend of creamy sweetness and rhubarb’s signature tang—still brings me back to those spring afternoons filled with laughter and sunshine streaming through the window.

Rhubarb itself has a long-standing place in culinary history. Originally cultivated in Asia, it made its way into pies and preserves in the West thanks to its wonderfully sharp flavor. When balanced with sugar and cream, as it is in this recipe, it becomes something magical. These Moist Rhubarb Custard Bars embody everything we love about rhubarb: its brightness, its rustic charm, and its ability to shine in simple, comforting desserts.

Why You’ll Love This Recipe

• Seasonal & Nostalgic: A quintessential spring dessert that feels like a warm hug from your past.
• Three Dreamy Layers: Buttery crust, smooth custard packed with rhubarb, and a creamy whipped topping.
• Perfect for Sharing: Ideal for potlucks, brunches, or just a family night in.
• Make-Ahead Friendly: Prepare a day before and chill overnight for the best texture and flavor.

INGREDIENTS YOU’LL NEED:

For the Shortbread Crust:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 cup cold butter, cubed

For the Rhubarb Custard Filling:

• 2 cups granulated sugar
• 7 tablespoons all-purpose flour
• 1 cup heavy cream
• 3 large eggs, lightly beaten
• 5 cups finely chopped fresh or thawed rhubarb

For the Whipped Topping:

• 6 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped to stiff peaks

HOW TO MAKE MOIST RHUBARB CUSTARD BARS:

A springtime classic in five easy steps

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Buttery Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the flour and sugar. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into a greased 9×13-inch baking pan.
Bake the crust for 10 minutes, just until lightly golden around the edges, then remove it from the oven and set aside.

Step 2: Prepare the Custard Rhubarb Filling
In another large bowl, whisk together sugar and flour. Add in the heavy cream and beaten eggs, whisking until the mixture is smooth and combined. Fold in the chopped rhubarb. Pour the mixture over the warm crust, spreading evenly.

Step 3: Bake the Bars
Return the pan to the oven and bake for 40–45 minutes or until the custard is set and no longer jiggles in the center. You’ll know it’s ready when the edges are slightly puffed and golden.
Let the bars cool completely in the pan on a wire rack.

Step 4: Whip Up the Creamy Topping
In a clean bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in the freshly whipped cream. Once the bars are fully cooled, spread the topping evenly over the custard layer.

Step 5: Chill and Slice
Cover the pan and refrigerate for at least 2 hours (or overnight) to allow the topping to set. Slice into squares and serve chilled.

HELPFUL TIPS:

• Cutting Cold Butter: If cutting in butter is tricky, freeze it and grate it into your flour mixture.
• Don’t Skip the Chill: Cooling completely ensures clean slices and prevents a runny top.
• Use Fresh Rhubarb: It yields the best texture, but frozen works in a pinch—just be sure to drain it thoroughly.
• Make It a Day Ahead: These bars taste even better the next day once the flavors have melded.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12–16 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• If rhubarb isn’t in season, substitute part with tart apples or strawberries for a twist.
• Whipping cream fresh gives the topping its rich, cloud-like texture—avoid pre-whipped toppings.
• Bars can be stored without the topping in the freezer, making them a great make-ahead dessert base.

NUTRITIONAL INFORMATION:

(Per serving, assuming 16 bars)

• Calories: 295
• Carbohydrates: 28g
• Protein: 3g
• Fat: 19g
• Saturated Fat: 11g
• Sugar: 20g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I freeze Moist Rhubarb Custard Bars?
Yes, but it’s best to freeze them before adding the whipped topping. Wrap tightly and freeze up to 2 months.

Can I make this with other fruit?
Rhubarb is key to the tangy flavor, but strawberries, raspberries, or tart apples can work too.

Can I use lactose-free cream?
Yes, but the texture may vary slightly. Use full-fat versions for the best results.

What if I don’t have cream cheese?
You can substitute mascarpone or use stabilized whipped cream instead, though the flavor will change.

STORAGE INSTRUCTIONS:

Store the bars in an airtight container in the refrigerator for up to 4–5 days. They’re best served cold. If making ahead, wait to add the whipped topping until just before serving for the freshest flavor.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Strawberry Cheesecake Brownies
• Strawberry Cheesecake Cinnabon Rolls
• Rhubarb Cheesecake Squares: A Sweet Slice of Spring Nostalgia
• Red Velvet Cookie Bars

CONCLUSION:

There’s just something magical about the combination of tangy rhubarb and creamy custard layered over a buttery shortbread crust. These Moist Rhubarb Custard Bars are a celebration of spring, family, and the kinds of desserts that are passed down from generation to generation. Whether you’re enjoying them with coffee on a quiet afternoon or sharing them at your next gathering, these bars are sure to win hearts and become part of your own seasonal traditions.

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