So pink, so old fashioned and so delicious! Sweet rhubarb and custard filling on top of a shortbread cookie crust, topped with a swirly cloud of cream cheese & sweet whipped cream – these are the Rhubarb Custard Bars that dreams are made of!
Happy Mother's Day to all of my family and friends! And for all of the fun that we have celebrating our mothers, grandmothers, mothers-in-law, moms-to-be, and those daughters who are mothers to the best gift of them all - our grandchildren, it can be such a melancholy day remembering moms that are no longer with us, or a heartbreaking day for those that have suffered the loss of a child, miscarriage, or fertility problems. I hope that your day is filled with happy memories and peaceful celebration!
Today I'm going to be sharing and enjoying an old-fashioned batch of Rhubarb Custard Bars - so pink and delicious! Sweet rhubarb and custard filling on top of a shortbread cookie crust, and topped with a cloud of cream cheese and sweet whipped cream...what's not to love? And when Skipper says..."They sure are pink....", I just smile and agree with him. Now, the pink is certainly optional, but aren't these just so darn pretty?
Rhubarb Pie is an absolute family favorite, and I make lots of them each spring, but this sweet and simple recipe has the sweetly tart rhubarb and silky custard filling that we all love. The golden shortbread crust looks like a pie crust, but it really gives these bars a different structure and taste than you have with a pie. And the fluffy and sweet cream cheese and whipped cream frosting? It stays so stabilized and pretty, and keeps its sweet vanilla swirls and twirls better than just a whipped topping. And they taste even better than they look!
ALL ABOUT RHUBARB:
HOW TO STORE YOUR RHUBARB HARVEST:
Rhubarb is one of the first things to pop up in my garden each spring, and eagerly awaited by everyone! I remember picking in my mother's garden and my great-grandmother's garden when I was little, and my little ones love helping to pick it in my garden now. Life goes full circle!
Early spring rhubarb is tender and tart, and grows rapidly in the early months of spring and summer. Make sure to harvest the bulk of your rhubarb stalks by mid-summer for the best results in rhubarb recipes. It's easy to chop and freeze extra rhubarb stalks in freezer bags by mid-summer - a good rule of thumb is to use your rhubarb by the 4th of July. You can still eat the rhubarb stalks all throughout the summer, but they are less hardy, become woody and don’t taste as good.
If you have a particularly large harvest, Rhubarb Jam and Jelly are super easy to make!
CAN I USE FROZEN RHUBARB?
Fresh rhubarb is ideal for any recipes, but frozen rhubarb is a great alternative when it is out of season or it isn’t readily available at your local farmers market or grocery store.
If your recipe requires the rhubarb to cook down (for a sauce, jam or syrup), either fresh or frozen rhubarb will work fine.
If you are using frozen rhubarb in a pie or dessert recipe that needs to thicken some, follow these simple steps:
1. Thaw the rhubarb
2. Drain and pat the rhubarb dry
3. Toss the rhubarb with a sprinkle of flour to absorb any extra moisture
As long as you take these extra steps, your rhubarb recipes will turn out just as amazing as fresh rhubarb!!
IF YOU LOVE RHUBARB AS MUCH AS WE DO, YOU MAY ALSO LIKE:
2 cups all-purpose flour
¼ cup sugar
1 cup cold butter
RHUBARB CUSTARD FILLING:
2 cups sugar
¼ cup cornstarch
1 cup heavy whipping cream
3 large eggs, room temperature
1 teaspoon vanilla
½ teaspoon cinnamon
2-3 drops pink or red gel food coloring (optional)
5-1/2 cups finely chopped fresh rhubarb
8 oz. cream cheese, softened
½ cup sugar
1 teaspoon pure vanilla extract
8 oz. Cool Whip, thawed
HOW I MAKE THIS:
YIELD: 24 bars
Original recipe created & published by Snowflakes & Coffeecakes May 2014; revised and reposted May 2022.
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