Here’s a full recipe for Rhubarb Custard Bars (also called rhubarb dream bars) — buttery shortbread crust + tangy rhubarb in a custard + optional cream-cheese/whipped topping layer. I’ve merged details from several trusted versions and added tips.
Ingredients
For the crust (shortbread base)
2 cups (≈ 250 g) all-purpose flour (Allrecipes)
¼ cup (≈ 50 g) granulated sugar (Allrecipes)
1 cup (≈ 226 g) cold unsalted butter, cut into cubes (Allrecipes)
A pinch of salt (if using unsalted butter)
For the custard + rhubarb filling
2 ¾ cups (≈ 550 g) granulated sugar, divided (Allrecipes)
7 Tbsp all-purpose flour (Allrecipes)
1 cup heavy whipping cream (or substitute with “half & half” or whole milk, though texture may vary) (Allrecipes)
3 large eggs (Allrecipes)
5 cups finely chopped rhubarb (fresh or frozen, thawed & drained) (Allrecipes)
For the topping (optional, but common)
8 oz (≈ 225 g) cream cheese, softened (Allrecipes)
½ cup (≈ 100 g) granulated sugar (Allrecipes)
½ tsp vanilla extract (Allrecipes)
1 cup thawed whipped topping (like Cool Whip) (Allrecipes)
Instructions
Preheat & prepare pan
Preheat your oven to 350 °F (175 °C).
Line a 9×13-inch baking dish with parchment paper (or grease well). (Allrecipes)
Make the crust
In a bowl, combine the 2 cups flour + ¼ cup sugar + a pinch of salt (if used).
Cut in the cold butter (using pastry cutter, two forks, or food processor) until the mixture looks like coarse crumbs. (Dance Around the Kitchen)
Press this mixture evenly into the bottom of the prepared pan.
Bake for about 10 minutes, just until the crust is set (barely golden). (Allrecipes)
Prepare the custard + rhubarb filling
While the crust is baking, in a mixing bowl whisk together 2 ¾ cups sugar + 7 Tbsp flour. (Allrecipes)
Add the cream, eggs, and vanilla, and whisk until smooth. (Allrecipes)
Stir in the chopped rhubarb, making sure pieces are well distributed. (Dance Around the Kitchen)
Bake the filling
Pour the custard + rhubarb mixture over the hot pre-baked crust.
Return to oven and bake until the filling is set and the top is lightly golden. This typically takes about 40–45 minutes, though times can vary depending on oven and rhubarb moisture. (Allrecipes)
(Some recipes say up to 55 minutes for a deeper bake.) (Allrecipes)
Cool & add topping
Once baked, let the bars cool (≈ 30 minutes) to room temp. Then chill in refrigerator. (Allrecipes)
Meanwhile, in a bowl beat together cream cheese, ½ cup sugar, and vanilla until smooth. Fold in the whipped topping. (Dance Around the Kitchen)
Spread this cream cheese/whipped cream mixture on top of the cooled bars.
Chill until firm before slicing into bars. (Allrecipes)
Serve & store
Keep the bars refrigerated due to the cream cheese/whipped layer.
They often slice cleaner after being chilled.
They will keep in the fridge for several days. Some versions say you can freeze, but texture may change. (Seasons and Suppers)
Tips & Variations
Less sweet / more tart: If you prefer a more tart flavor, you can cut back a bit on the sugar in the filling. (chocolatewithgrace.com)
Frozen rhubarb: You can use frozen rhubarb — just thaw, drain excess moisture, then use. (Dance Around the Kitchen)
Pan size: This recipe is built for a 9×13-inch pan. If you scale down (e.g. 8×8 pan), reduce baking times slightly. (Dance Around the Kitchen)
Check doneness: The filling should not jiggle when gently shaken in the oven; edges may be more set than center. (Dance Around the Kitchen)
Crust browning: Be careful not to overbrown the crust during pre-bake, as it will continue to bake under the custard.
Variations: Some recipes skip the cream cheese/whipped topping and serve plain custard + rhubarb on the crust.
Cutting clean slices: Chill thoroughly and use a sharp knife (wipe between cuts) for neat bars.
