Easy Rhubarb Custard Dessert Bars
A perfect spring dessert with its distinct layers of shortbread crust, creamy custard rhubarb middle, and cream cheese whipped topping.
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Ingredients
Crust Layer
- 1½ cup flour
- ½ cup sugar
- ¼ cup cold butter, cubed
- 1 pinch salt
Custard Layer
- ⅓ cup flour
- 1½ cup sugar
- 1½ cup milk
- 3 eggs
- 5 cups ½ inch diced rhubarb
Cream Cheese Topping
- ½ cup sugar
- 1 cup softened cream cheese
- ½ tsp vanilla extract
- 2 cups heavy whipping cream
Instructions
- Preheat oven to 350 degrees.
- For the crust:Combine flour, salt and sugar in bowl. Cut the butter pieces into the flour mixture until it resembles coarse sand. Press the crust mixture into the bottom of a greased 9x13 pan. Bake 15 minutes or until the crust is lightly golden.Remove from oven.
- For the filling:While the crust is baking, wash and slice rhubarb into ½ inch slices. Add flour, sugar, milk, and eggs to a bowl and whisk until well blended. When crust is done baking, layer the cut rhubarb evenly over the crust. Pour egg mixture over the rhubarb. Return the pan to the oven and bake for 40 minutes and the custard is set. Cool to room temperature.
- For the cream cheese whipped topping:Add room temperature cream cheese and sugar to a large mixing bowl and blend with hand mixer until smooth.In a separate bowl or blender, add heavy whipped cream and vanilla extract. Mix or blend until it firm peaks have formed and will hold its shape. Gently fold the whipped cream into the cream cheese mixture.
- When the bars are room temperature, spread cream cheese whipped topping over the bars with an offset spatula.
- Cut and serve.
- Store in an airtight container for 3 days in refrigerator.
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