Description
A delightful blend of tart rhubarb with sweet custard, baked in a crumbly crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup butter, softened
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch pan.
- Mix 1 cup flour, 1/2 cup powdered sugar, and butter until crumbly.
- Press the crumb mix into the bottom of the pan to form the crust.
- Combine chopped rhubarb, 1 cup granulated sugar, 2 eggs, 1/4 cup flour, and vanilla in a bowl.
- Pour the rhubarb mix over the crust and smooth the top.
- Bake for 30 to 35 minutes until the custard looks set.
- Let the pan cool on a rack until it reaches room temperature.
- Beat the cream cheese with 1/4 cup powdered sugar until smooth for the frosting.
- Spread the cream cheese frosting evenly over the cooled bars.
- Cut into squares and serve.
Notes
For a lighter version, try using reduced sugar and half coconut oil in the crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb, dessert, custard bars, summer picnic, easy recipe