Rhubarb Custard Bars Recipe

Name: Rhubarb Custard Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups all-purpose flour; 1/2 cup sugar; 1/8 teaspoon salt; 9 tablespoons chilled butter, cut into small pieces; cooking spray; Filling; 1/3 cup all-purpose flour; 1 1/2 cups sugar; 1 1/2 cups 1% low-fat milk; 3 large eggs; 5 cups rhubarb, 1/2 inch slices,fresh or frozen unthawed; Topping; 1/2 cup sugar; 1 (4 ounce) package fat free cream cheese; 1 (4 ounce) package reduced-fat cream cheese (I used 8oz light cream cheese); 1/2 teaspoon vanilla extract; 1 cup fat-free whipped topping, thawed

Servings: persons

Crust
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled butter, cut into small pieces
cooking spray
Filling
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups rhubarb, 1/2 inch slices,fresh or frozen unthawed
Topping
1/2 cup sugar
1 (4 ounce) package fat free cream cheese
1 (4 ounce) package reduced-fat cream cheese (I used 8oz light cream cheese)
1/2 teaspoon vanilla extract
1 cup fat-free whipped topping, thawed

1
Preheat oven to 350.
2
Think of this recipe as 3 seperate parts.
3
The instructions indicate crust, filling or topping.
4
To prepare crust, mix flour sugar and salt in a bowl.
5
Cut in butter until mixture resembles coarse meal.
6
Press mixture into 9 x 13 pan coated with cooking spray.
7
Bake at 350 for 15 minutes or until golden brown.
8
My crust never got golden but I baked only for about 20 minutes.
9
To prepare filling, combine flour, sugar.
10
Add milk and eggs stirring with whisk until well blended.
11
Stir in rhubarb.
12
Pour mixture over crust.
13
Bake at 350 for 40 min.
14
or until set.
15
Cool to room temp.
16
To prepare topping, place sugar, cream cheese, and vanilla in bowl, beat with mixer at medium speed until smooth.
17
Gently fold in whipped topping.
18
Spread evenly over baked custard.
19
Cover and chill at least 1 hour.

1246

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust, 1 1/2 cups all-purpose flour, 1/2 cup sugar, 1/8 teaspoon salt, and more.

Yes, Rhubarb Custard Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Custard Bars

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