Easy Rhubarb Custard Dessert Recipe

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As soon as the weather starts turning warmer, this easy rhubarb custard dessert is one of the first things I make. It’s the perfect spring dessert with its distinct layers of shortbread crust, creamy custard rhubarb middle and cream cheese whipped topping. So come along and join me as we make this easy rhubarb custard dessert.

Its rhubarb season, which means fresh rhubarb is in abundance at last! This rhubarb custard dessert is a great way to enjoy rhubarb.

What is Rhubarb?

Rhubarb plants are perennials that often grows in cooler climates with stalks ranging from bright red to a greenish red hue. The tartness of the rhubarb is unmistakable and if eaten alone is sure to make your lips pucker. While it’s technically a vegetable, it’s often used in ways that fruit normally would be. Its best known for its sour, tart flavor, that’s often sweetened with sugar or paired with fruit. Some of the best rhubarb desserts strawberry rhubarb pie, rhubarb bars, rhubarb sauce or simply made into a simple syrup.

Rhubarb Custard Dessert Ingredients

Crust Ingedients

• All-Purpose Flour
• Pinch of salt
• Cold Butter
• Granulated Sugar

Custard Filling Ingredients

• All-Purpose Flour
• Granulated Sugar
• Whole Milk
• Eggs
• Rhubarb

Cream Cheese Whipped Topping Ingredients

• Granulated Sugar
• Softened Cream Cheese
• Vanilla Extract
• Heavy Whipping Cream

Rhubarb Custard Dessert Instructions

Preheat oven to 350 degrees.

First, combine flour, salt and sugar into a medium size mixing bowl. Then using cold, cubed butter, cut the butter into the dry ingredients using a pastry blender until the mixture resembles coarse sand. Lightly grease a 9×13 baking pan and press mixture into the bottom of the pan. Then bake for 15 minutes. When the timer goes off, check the crust as it will just start to turn golden brown, and remove from oven.

While the crust is baking, assemble the custard ingredients. In a large mixing bowl combine egg, milk, sugar and flour using a whisk to break up any clumps.

To prepare the rhubarb, remove the rhubarb leaves from the stalks and then wash to remove any dirt. Next, use a sharp knife and cutting board and then cut the rhubarb stalks into 1/4-inch pieces. After you have enough for 5 cups of chopped rhubarb, spread the rhubarb evenly over the crust layer.

Pour the egg mixture over the top of the chopped rhubarb.

Return to the oven and bake for 40 minutes or until the custard is set.

Remove from the oven and allow to cool before adding the cream cheese whipped topping layer.

To make the cream cheese whipped topping, cream together room temperature cream cheese and sugar using a hand mixer on medium speed until smooth. In a separate large bowl, add heavy whipping cream and vanilla extract and whip until stiff peaks form, or the peaks hold their shape when the beaters are lifted up. Do not overwhip otherwise the mixture will become clumpy and butter like. Fold the whipped cream into the cream cheese mixture.

My favorite hack to make whipped cream is to use my Blendtec. Add whipping cream and vanilla extract to blender, blend on high and it’s done in less than a minute. So fast and no splatter mess anywhere!

Once the bars have cooled, spread the cream cheese mixture over the top of the custard layer using an offset spatula.

Storing Rhubarb Custard Bars

To store leftovers, cover the baking dish with plastic wrap or transfer dessert into an airtight container. Keep in the refrigerator and is best eaten within 3 days. The crust continues holds its shape if eaten within the first 3 days and will not get soggy.

Have you made these bars? I’d love to hear your feedback, please leave me a comment and give this recipe a rating! Be sure to tag photos #Lockremhomestead of your Rhubarb Custard Bars over on Instagram. I hope you enjoy these bars as much as our family does!