Rhubarb Custard Cream Bars
These bars are three layers of goodness that are easier to eat with a fork. Based off of my grandma's rhubarb custard pie makes this a great nostalgic summertime dessert.
Equipment
- 1 9 x 13 baking dish
- 1 electric hand mixer, or stand mixer with whisk attachment
Ingredients
Crust
- 1 cup butter, softened
- 2 cups all-purpose flour
- ½ cup powdered sugar
Custard
- 2 cups white granulated sugar
- ½ cup all-purpose flour
- 1 cup heavy cream
- 3 eggs
- ½ tsp nutmeg
- 5 cups rhubarb, chopped
Cream Top
- 8 oz. cream cheese
- ½ cup white granulated sugar
- ½ tsp vanilla extract
- 1 cup heavy cream
Instructions
Crust
- Preheat oven to 350°. Measure the butter, flour and powdered sugar into a medium sized bowl. Use a fork or pastry blender to break up the butter and work it into the dry ingredients until it is well mixed.
- Spray a 9 x 13 baking dish with oil or rub it lightly with butter. Press the dough into the dish. I use my hands because they are the best tool I have. Push it all into the corners and press and smoosh till it is even and smooth.
- Bake the crust for 15 minutes. This is a partial bake. Do not bake it fully.
Custard
- Use a whisk to blend the sugar, flour and nutmeg together. Whisk in the eggs and cream. Next, fold in the chopped rhubarb.
- Spread the rhubarb mixture over the top of the partially baked crust.
- Bake at 350° for about 40 minutes. Make sure there is a slight to no jiggle in the center of the custard. Let the bars cool before adding the cream layer.
Cream Top
- In the bowl of a stand mixer or in a regular mixing bowl with electric mixer, blend the cream cheese and sugar till creamy.
- Add in the cup of cream. Mix slowly at first till the liquid is well incorporated, then up the speed to blend until the cream thickens.
- When the cream is nearly done, add in the vanilla. Blend a bit longer until the cream is still wet, and smooth, but also thick. Do not over mix or the cream will be too thick and more like butter.
- Spread the cream evenly over the top of the cooled custard. Cover and chill for at least an hour before cutting into squares and serving. Keep any leftovers covered in the fridge for storage.