Add nuts: Add toasted, chopped nuts along with the fruit to give the filling a little crunch. Almonds would be a great match, but hazelnuts and pecans would also work.
How to Store Rhubarb Bars
Custard bars need to be snugly wrapped and stored in the fridge. You could refrigerate them in their baking pan or transfer them to a container with a tight-fitting lid. They’ll last up to four days.
Rhubarb Bars Tips
Do you need to peel rhubarb before you cook it?
When rhubarb is tender, it doesn’t need to be peeled, and if you have the red type, all of the beautiful blushing color is in the skin. However, if the rhubarb is tough (which can happen later in the harvest season), you could peel it. To cut rhubarb for this recipe, cut off the bottoms. If the stalks are particularly unwieldy, lop them into 3- or 4-inch lengths. Then, cut those chunks into long skinny sticks and cut across the sticks to get a nice, fine chop.
How do you freeze rhubarb bars?
Store the rhubarb bars in a single layer in an airtight container. These will keep beautifully in the freezer for up to three months. Here’s how to cut dessert bars for easy storing, freezing and eating.
How do you serve rhubarb bars?
Classic potluck desserts like rhubarb bars are great for gatherings, dinner parties, bake sales and road-trip treats. Cut them into squares, lay them out on a platter or plate, and prepare to wow your guests (and yourself).
Watch How to Make Rhubarb Custard Bars
Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
filling:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
topping:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Directions
1
In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13×9-in. baking pan. Bake at 350° for 10 minutes.
2
Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
3
For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and refrigerate until firm enough to cut, about 1 hour. Cut into bars. Store in the refrigerator.
Nutrition Facts
1 bar: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.
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