rhubarb and custard on a shortbread crust. You won’t be able to get enough of these, I assure you.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 30 |
| Yield: | 30 servings |
Ingredients
- 2 cups all-purpose flour
- 2 ¾ cups white sugar, divided
- 1 cup cold butter, cut into cubes
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs
- 5 cups finely chopped rhubarb
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9×13-inch baking dish.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes.
- Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
- Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
- Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.
- Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 79 mg |
| Sugars | 20 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for a family gathering. Everyone raved about them and ate them up. I did not add the cream cheese layer on top, as I didn’t think it was necessary and no one missed it. I don’t think I would bother to add it as it would be extra calories and I don’t see it improving the recipe at all. It does need more baking time than written. I would bake the shortbread for 20 minutes, and check the final product at 45 minutes, but it might need up to 15 minutes more.
Pretty simple and delicious
I liked how easy it went together. Haven’t tasted it yet, it just went into the oven! It’s a keeper though!
It was delicious! I baked it an extra 15 minutes until toothpick came out clean.
Made 4 times. Excellent every time
Excellent, didn’t last but a couple days!
Made as recipe stated. Was VERY good. Next time I will leave off the cream cheese topping to cut down on calories. It will be good without it and much more diet friendly. Also, there is no way a 9 x 13 pan can yield 36 bars.
YUMMY awesome loved them no changes were done
I made this recipe exactly as stated. I did not like it.
Second huge pan in a week!! Cant get enough of these bars. Ive offered some to a few friends and Im always asked for the recipe. These are sure a keeper. Thank you for my favorite RHUBARB recipe!
I made it as directed. Forgot it and over cooked it by 10 min so mine is a little dry. I think a little more rhubarb will work for this also. I will try a little larger chunks of rhubarb next time. Very mild rhubarb flavor. The cream cheese mixture does not fold with cool whip smoothly if just folded in. Lumpy is still tasty.
made it for fathers day and everyone LOVED it, so good, the shortbread crust was the best, and the topping pushed it over top, will make it again and it was requested to be made every holiday!
This is a nice recipe as the custard balances the tartness of the rhubarb. I didn’t need 5 cups of the rhubarb- 3 was plenty for me. I also had to bake the crust a bit longer, but I have a funny oven that often takes longer to bake things. I also added a bit of cinnamon to the crust because I like the balance of cinnamon and rhubarb. Overall, a nice simple recipe that tastes great. Sweet, but not too sweet. I will make again 🙂
A big hit at the party!
Decent but definitely not worth all the work, or the five star ratings that compelled me to make this. 5 cups of rhubarb is a lot to chop, especially when youre instructed to chop it “finely.” The cream cheese topping has a thick paste like consistency. The crust is good, nice and flaky. There are many better rhubarb recipes out there that are easier and take less time.
yum
Delicious recipe! I’m not a fan of custard but this–this is amazing! I’m always looking for new and fabulous rhubarb recipes, and this is most definitely a wonderful and elegant and casual recipe. Great choice for entertaining.
Loved it.
My Changes: Used 1/2 cup powdered sugar for crust; Added 1 tsp. vanilla to filling; Used 1 cup powdered sugar for cream cheese frosting & whipped 1 cup Heavy whipping cream to fold into cream cheese mixture instead of cool whip (I don’t like cool whip)
Wonderful! Everyone for seconds, crust is amazing. Added 15 more minutes and reduced sugar to 1 1/2 cups and it was just perfect. Thanks. Now I know what to do with all that rhubarb in the yard!!