Rhubarb Custard Bars
A shortbread base under a layer of rhubarb suspended in baked custard, topped with a sweetened cream cheese layer once cool. The three textures set up in stages, so the bars cut cleanly straight from the refrigerator.
- Prep30 min
- Cook1 h 5 min
- Total5 h
- Serves24
AI-generated illustration
Contains:dairyegggluten
Ingredients
Method
- Cut the cold butter into the 2 cups flour, the 1/4 cup granulated sugar, and the salt until the mixture looks like coarse meal and holds together when pressed.
- Heat the oven to 350 degrees F (180 degrees C). Press the crust firmly into a 9x13-inch (23-by-33-cm) pan and bake until pale gold and set, 18 to 20 minutes.
- Whisk the 2 cups granulated sugar with the 7 tablespoons flour, then whisk in the eggs, the 1 cup heavy cream, and the 1 teaspoon vanilla extract until smooth. Fold in the rhubarb pieces.
- Pour the rhubarb custard over the hot crust and spread it level. Bake until the custard is set and no longer jiggles as a liquid when the pan is nudged, 42 to 48 minutes. The rhubarb will have collapsed and the surface may crack slightly.
- Cool completely on a rack, then refrigerate at least 2 hours. A warm base will melt the topping straight off.
- Beat the cream cheese with the powdered sugar until smooth, whip the cold heavy cream to stiff peaks in a separate bowl with the remaining teaspoon of vanilla, and fold the two together. Spread over the chilled bars and refrigerate another hour before cutting into squares.
Notes
- Frozen rhubarb should be thawed and drained hard first, or the custard will not set.
