Rhubarb Custard Bars

With such a plentiful amount of rhubarb at the Ethan Allen site, it’s hard not to feel your inner chef getting a little inspired.   That being said, I dug out a recipe for Rhubarb Custard Bars from my mom to make a sweet, deliciously chilled treat that’s quite nice to indulge in on a hot summer day.  As promised to the Tommy Thompson group, I am posting it here for reference- they’re super easy to make and little preparation of the rhubarb is needed!  Enjoy!


Rhubarb Custard Bars: 

Yield: 30 bars



For the crust:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter or margarine

For the custard filling:

  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh rhubarb (may use frozen- thawed & drained)

For the topping:

  • 2 packages (3 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup whipping cream, whipped


  1. In a bowl, combine the flour and sugar for crust, then cut in butter until the mixture resembles coarse crumbs.
  2. Press mixture into greased 13 in x 9 in x 2 in baking pan and bake for 10 minutes at 350°.
  3. While crust is baking, combine sugar and flour for filling in a bowl.
  4. Whisk cream and eggs into filling mixture, then add chopped rhubarb
  5. Pour filling mixture over crust and bake at 350° for 40-45 minutes, or until custard has set
  6. Let cool
  7. For the topping, beat cream cheese, sugar, and vanilla until smooth; fold in whipped cream
  8. Spread topping over cooled custard, then cover and let cool
  9. Cut into bars and store in refrigerator

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