Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
36 servings (serving size: 1 bar)

Rhubarb, which looks like crimson celery, has a short season so stock up while you can. It freezes beautifully; just store the stalks in a heavy-duty zip-top plastic bag. You can use fresh or frozen rhubarb for these custard bars. We actually preferred unthawed frozen rhubarb.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.

Step 3

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.

Step 4

To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.

Ratings & Reviews

MelMazz's Review

Janice52
March 31, 2009
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??

Janice52's Review

MelMazz
August 10, 2014
N/A

FarmerD's Review

nomich
May 19, 2013
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!

nomich's Review

jenmax
July 21, 2009
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.

ItalianCook79's Review

ItalianCook79
July 07, 2009
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!

HoneyB's Review

FarmerD
June 26, 2009
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!