Rhubarb Custard Bars

  • nomich Posted: 07/21/09
    Worthy of a Special Occasion

    I can't say I'm really impressed with this recipe. I thought I would love it, especially after all of the rave reviews. What's not to love?! Cream cheese, rhubarb... I did think the crust was nice, not soggy at all, which is great. But overall they just didn't taste like much of anything. If you want to showcase the rhubarb, I don't think this is the recipe. Maybe add some cinnamon to the custard layer to enhance the flavor? I might try that next time.

  • HoneyB Posted: 06/26/09
    Worthy of a Special Occasion

    This is an awesome recipe I have been making ever since it was published years ago. To make it easier for me I use the pulse on the food processor to mix the crust. I have substituted marscapone when out of cream cheese (which resulted in higher fat) but it is always, always delicious! I like the fact the crust is a little on the firmer side as this sits in the refrigerator a few days now there is just two of us - and the crust holds up very well!

  • MelMazz Posted: 03/31/09
    Worthy of a Special Occasion

    This recipe really tastes great. Best use of rhubarb I know. BUT I cannot figure out a reasonable substitute for the nasty "nondairy whipped topping" (i.e. chemical crap). Regular whipped cream won't work because it doesn't hold its structure. Any thoughts??

  • ItalianCook79 Posted: 07/07/09
    Worthy of a Special Occasion

    This was sooooooooooooo delicious. I subsituted frozen strawberries for the rhubarb (my preference), and it came out delicious. The crust was excellent.(This would make a great tart crust aswell). The topping was also amazing! I didn't think mixing cool whip and fat free cream cheese would be soooo delicious. I want to eat them all. Ahhhhhhh!

  • FarmerD Posted: 05/19/13
    Worthy of a Special Occasion

    This recipe has garnered me high praise, so I give it five+ stars. I won't use the trans-fat-ful whipped toppings, so I substitute whipped heavy cream. It results in a slightly looser consistency for the top layer, but not by much, and, adequately chilled, it seems to be fine. Once, I used vanilla coffee creamer, the real dairy type, and that seemed to hold it's texture slightly better- though I need to use it again to make sure that wasn't just my hopeful imagination. Trans fats are so bad for us that I just can't bear to use the non-dairy topping. Blech!


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