A shortbread crust, rhubarb custard filling and a top layer of cream cheese and cool whip is pure comfort food that satisfies all the senses and is super tasty! These Rhubarb Custard Bars are a recipe that I have made for the last 15 years. It is the first rhubarb recipe I made for Grumpy and this just may be the one that won him over and made him decide to never, ever leave me! It is also a very appropriate post for me to share with you today for a few reasons. 🙂
Today is my oldest son Justin’s 30th birthday. I can’t believe my first baby, my little man with the most adorable little face is 30 already. Justin is one of the most precious gifts I ever received. How lucky I am that he was brought into my life. Not only did he bring me great joy as a little boy, as an adult, he is the person behind my new blog look and has become my partner in blogging. No, he won’t be writing posts, unless he wants to, but he helps me proof and gives me advice and tells me what he will and will not put on my blog. Ha! I love that boy to the moon and back and over and over again. I also find it amusing that he’s become my “boss.”
To celebrate Justin’s birthday and his hard work behind moving my blog to WordPress as well as finding a graphic designer to create my new logo, we are having a giveaway! Three lucky people will win one of the following: 1 sets of (2) wine glasses (2 people), and an apron (1 person) with my new logo! If you are a fan of Grumpy’s Honeybunch, then you don’t want to miss out on your chance for these prizes! I have some very special, hand painted wine glasses and apron to give away! My friend Renee who writes the blog Kudo’s Kitchen is a very talented food blogger and artist. I had her create these prizes just for you! View more of Renee’s work over on her esty page as well as consider her for your own custom order! Be sure to enter at the end of this post for your chance to win one of these prizes! Be sure enter the giveaway below after the recipe!
- Shortbread crust:
- 1-1/2 cups all purpose flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 9 tablespoons unsalted butter, cubed
- Custard filling:
- 1-1/2 cups sugar
- 3 eggs
- 1-1/2 cups cashew milk
- 1 teaspoon
- 1/3 cup flour
- 5 cups diced rhubarb
- Cream topping:
- 1-8 oz package 1/3 less fat cream cheese
- 1 cup sugar free cool whip
- 1 teaspoon vanilla
- 1/2 cup sugar
- Preheat oven to 350 degrees.
- To prepare crust, place flour, sugar, and salt in food processor. Drop in cold cubed butter and process until crust forms crumbles. Place crumbles in 9×13 baking pan that has been sprayed with cooking spray. Press crumbs in bottom of pan covering entire bottom. Bake for 15 minutes.
- To prepare filling, In a large mixing bowl combine cashew milk, flour, sugar and vanilla and mix until well combined. Stir in rhubarb. Pour over partially baked crust and return to oven. Bake for another 40 minutes. Remove from oven and let cool completely.
- In a medium mixing bowl combined softened cream cheese, sugar and vanilla. Fold in 1 cup sugar free whipped topping. Spread over completely cooled bars. Store in refrigerator.