Description
Layered bars with a buttery shortbread crust, tangy rhubarb in creamy custard, finished with a smooth cream cheese topping—perfect for spring potlucks.
Ingredients
Units
Scale
- Crust: 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 cup (2 sticks) cold unsalted butter
- Custard Filling: 1 1/2 to 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1 cup half-and-half or whole milk
- 3 to 4 large eggs
- 4 to 5 cups chopped fresh or frozen rhubarb (thawed and drained if frozen)
- Topping: 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup thawed whipped topping (e.g., Cool Whip)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- In a bowl, mix flour and sugar for the crust. Cut in cold butter until mixture resembles coarse crumbs.
- Press mixture into prepared pan and bake for 10–15 minutes until lightly golden.
- While crust bakes, whisk together sugar, flour, half-and-half, eggs, and vanilla. Stir in chopped rhubarb.
- Pour custard mixture over hot crust and bake for 40–50 minutes or until center is set and firm.
- Cool bars to room temperature, then chill in the refrigerator.
- For the topping, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
- Spread topping over cooled bars and refrigerate at least 1 hour before slicing and serving.
Notes
- Use fresh or frozen rhubarb; if using frozen, thaw and drain well.
- Chill bars completely before slicing for cleaner edges.
- Reduce sugar slightly for a more tart rhubarb flavor.
- Store bars in the refrigerator due to the cream cheese topping.
Nutrition
- Serving Size: 1 bar
- Calories: 251
- Sugar: 20g
- Sodium: 79mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 54mg