May 17, 2017

Rhubarb custard shortbread bars

I had a lovely first Mother's Day this past weekend. Mother's Day used to be a very difficult day for me, but this year was different because I had my two amazing babies to spend it with along with my husband and our families. We had a picnic lunch this year that was interrupted by some rain, but otherwise it was a beautiful day. I made these rhubarb custard shortbread bars for a dessert (adapted from this recipe) and they were a hit. These bars are decadent and I've lightened them up a bit on the sugar and fat from the original recipe. They have a shortbread crust, then a tangy yet sweet custard middle, and then topped with a lightly sweetened vanilla cream cheese whipped cream. I mean, how can you resist all of those things combined?! This recipe will make a lot of bars, so they are perfect for a gathering or picnic. I'm kind of into rhubarb lately, as you may have noticed from my rhubarb recipe round-up last week. I also still have a grocery bag full of it from my father-in-law's garden, so be on the look-out for even more rhubarb recipes over the next few weeks. 

Rhubarb custard shortbread bars
for the crust:
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
for the filling:
1-3/4 cups sugar
7 tablespoons all-purpose flour
pinch of salt
1 cup half and half
3 large eggs
5 cups sliced rhubarb (sliced about 1/4" thick)
for the topping:
6 oz. cream cheese, softened
3 tablespoons sugar
1 cup heavy whipping cream
1-inch vanilla bean, scraped or 1 teaspoon pure vanilla extract 

Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, salt, and sugar for the crust. Cut in the butter with your fingers or a pastry cutter until it resembles a crumb. Press it into the bottom of a 13"x9" baking dish. Bake for 10 minutes.

Meanwhile, prepare the filling. Whisk together the sugar, flour, salt, half and half, and eggs until smooth. Stir in the rhubarb. Pour over the pre-baked crust and bake for another 45-48 minutes, just until the filling it set. Remove from the oven and let cool completely.

Before serving, prepare the topping. Using a hand mixer, beat the cream cheese and sugar together until light and fluffy. Then beat the whipping cream and vanilla until soft peaks form. Fold the whipped cream into the cream cheese and then spread evenly on top of the bars.

Slice and serve. Refrigerate any leftovers. 

What was I cooking one year ago?: sweet potato pork quesadillas
Two years ago?: baked cinnamon-orange French toast
Three years ago?: German egg pancakes
Four?: cold German potato salad
Five?: Mexican brownies
Six?: spinach, strawberry, & feta salad
7?: granola bars


  1. Love the combo of scrumptious shortbread cookies with rhubarb =) Bravo!

  2. What a neat way to use rhubarb! Love the stuff, and am always looking for new recipes. This is a winner! Thanks.

  3. Shortbread and rhubarb are a fantastic combo!

  4. happy belated mother's day! i'm glad your day was special. :)
    these bars are extremely unique and look very tasty--bravo!

  5. these are so creative! they sound amazing.

  6. So happy you had a great Mother's Day! These look like the perfect bar to celebrate with!

  7. Oh wow...rhubarb custard sounds delicious in this bars...I love the creamy layer with the shortbread...
    Have a wonderful weekend Amy :)

  8. I always LOVE a good rhubarb recipe--gotta love things that grow practically FREE in the garden : ) pinned it to my cookies and bars board so I can find it again. Thanks for linking up to the Friday Frenzy!

  9. The layers of flavor and texture in this sound just wonderful. I am so glad you had a nice Mother's Day.

  10. mmmmm rhubarb season is COMING!! I can't wait. We have so many plants and get to enjoy is all summer long. I even froze quart bags of it and used it all winter. We're out now!

  11. I can't wait to try this! I love everything about it from the shortbread (yum) to the rhubarb! <3 P~

  12. These look awesome! Headed to the farm monday, fingers crossed the rhubarb is in! We've had such a cool wet spring here!


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