Rhubarb Bars Recipe

Rhubarb Custard Squares With
Shortbread-Like Base

This Yummy Rhubarb Bars Recipe has a shortbread like base and rhubarb and custard layers.

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These amazing tasting squares will delight everyone!

If you are looking for a "different" rhubarb recipe to make with your fresh OR frozen rhubarb today - this recipe is a great choice!


Note - If you use freezer rhubarb for this recipe, thaw it in a sieve, and discard the extra liquid.


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


2 cups granulated sugar
7 tbsp. all-purpose flour
1 cup whipping cream, not whipped
3 eggs, beaten
5 cups chopped fresh or *frozen rhubarb


2 pkgs. (3 ounces, each) cream cheese, softened
1/2 cup granulated sugar
1/2 tsp. vanilla extract
1 cup whipping cream, whipped



In a bowl, combine the flour and the sugar, and cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.

Press the mixture into the bottom of a greased, 9' x 13" baking dish.

Bake at 350° F for 10 minutes.


In a bowl, combine the sugar and flour, and whisk in the cream and the beaten eggs, until well combined.

Stir in the rhubarb, and pour over the base in the baking dish.

Bake at 350° F for 40 - 45 minutes or until custard is set, and then allow to cool.


In a bowl, with an electric mixer, beat the cream cheese, sugar and vanilla until smooth.

Fold in the whip cream.

Spread the topping over the cooled filling in the baking dish.

Cover, and chill in the refrigerator.

Makes 36 (small) bars.

Enjoy this Rhubarb Bars Recipe!

Do you love cool pedestal cake and pastry stands like I do? Check out my favourites:

GO to Cake Stands - How to Present Your Baking in a Beautiful Way

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