{"id":25970,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rhubarb-custard-bars\/"},"modified":"2024-06-05T15:59:33","modified_gmt":"2024-06-05T20:59:33","slug":"rhubarb-custard-bars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-custard-bars\/","title":{"rendered":"Rhubarb Custard Bars"},"content":{"rendered":"<p>A layered dessert with a buttery crust, a rhubarb-filled custard and a sweet and tangy cream cheese topping, rhubarb bars are a potluck hero and truly one of the best <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-rhubarb-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-rhubarb-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">rhubarb recipes<\/a>. You can bake them in one pan and cut them into whatever size you desire, or make two smaller desserts to share. Using fresh or frozen rhubarb means making these delicious bars anytime.<\/p>\n<p>In the wild, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-name=\"www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">rhubarb<\/a> is a fascinating plant. Its massive leaves, which look like something you&#8217;d find in a tropical rainforest, are harmful because of their high oxalic acid content (the stuff that makes your teeth feel weird when you eat spinach). But the thick, juicy stalks beneath those leaves are deliciously fruity, sour and perfect for turning into desserts.<\/p>\n<p>Because rhubarb is quite tangy, it is a wonderful counterpoint to rich dairy products. These delicious, fruity rhubarb bars showcase that exact quality.<\/p>\n<h2>Ingredients for Rhubarb Custard Bars<\/h2>\n<ul>\n<li><strong>Flour:<\/strong> This recipe calls for standard all-purpose flour. You can easily turn these into a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">gluten-free recipe<\/a> by swapping in something like Bob&#8217;s Red Mill 1-to-1 Baking Flour.<\/li>\n<li><strong>Sugar: <\/strong>You&#8217;ll use granulated sugar in the crust, the filling and the topping. If you like the taste of maple syrup, you could use 3\/4 cup syrup instead of 1 cup sugar in the filling.<\/li>\n<li><strong>Butter: <\/strong>When making a crust, it&#8217;s important to keep the <a href=\"https:\/\/www.tasteofhome.com\/article\/your-complete-guide-to-butter\/\" data-name=\"www.tasteofhome.com\/article\/your-complete-guide-to-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butter<\/a> very cold as you use it. One great strategy is to cut the butter into chunks and pop them in the freezer for a few minutes before blending them into the flour.<\/li>\n<li><strong>Cream: <\/strong>Heavy and whipping cream are almost the same, but a carton labeled &#8220;whipping cream&#8221; may have a slightly lower fat content. Don&#8217;t have either? Here&#8217;s some info on <a href=\"https:\/\/www.tasteofhome.com\/article\/heavy-cream-substitute\/\" data-name=\"www.tasteofhome.com\/article\/heavy-cream-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">heavy cream substitutions<\/a>. You can use half-and-half or whole milk with nice results.<\/li>\n<li><strong>Eggs: <\/strong>If you can get farm-fresh eggs, they are the <a href=\"https:\/\/www.tasteofhome.com\/article\/the-best-eggs-to-buy\/\" data-name=\"www.tasteofhome.com\/article\/the-best-eggs-to-buy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best eggs to buy<\/a>, but store-bought large grade A eggs fit the bill.<\/li>\n<li><strong>Rhubarb: <\/strong>Look for firm, smooth stems of rhubarb. Even though huge stalks look impressive, thinner stalks are often more tender. You&#8217;ll want to trim off the bottoms of the stalks before using them. Also, <a href=\"https:\/\/www.tasteofhome.com\/article\/red-vs-green-rhubarb\/\" data-name=\"www.tasteofhome.com\/article\/red-vs-green-rhubarb\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">red and green rhubarb<\/a> taste the same, although the red variant makes for nice visuals.<\/li>\n<li><strong>Cream cheese:<\/strong> Cream cheese adds a bit of tang to the topping. Here are some of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cream-cheese-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-cream-cheese-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cream cheeses<\/a> for any recipe.<\/li>\n<li><strong>Vanilla extract:<\/strong> It&#8217;s worth investing in the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best vanilla extract<\/a> for baking (my go-to is Neilson-Massey). Make sure you choose a vanilla labeled &#8220;real&#8221; or &#8220;pure.&#8221;<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the crust<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a bowl, combine the flour and sugar. Cut in very cold cubes of butter until the mixture resembles coarse crumbs. Press into a greased 13&#215;9-inch baking pan. Bake for 10 minutes. Let cool briefly before filling.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Cut the butter into the flour using a pastry blender or two knives. Or use a food processor. Just use a delicate finger on the pulse button and stop when the mixture looks like crumbs. PS: If you&#8217;re cooking for a smaller crowd, you can halve this recipe and bake it in an 8- or 9-inch square pan.<\/p>\n<h3>Step 2: Make the filling<\/h3>\n<p>While the crust is baking, combine the sugar and flour in a bowl. Whisk in the cream and eggs until the mixture is uniform, and stir in the rhubarb. Pour the mixture over the crust, and bake until the custard sets, 40 to 45 minutes. Let cool.<\/p>\n<h3>Step 3: Make the topping<\/h3>\n<p>For the topping, beat the cream cheese, sugar and vanilla until smooth, then fold in the whipped cream. Spread the cream cheese mixture over the cooled custard bars. Cover and chill. When cool, cut into bars and store in the fridge.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> When you <a href=\"https:\/\/www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-name=\"www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fold ingredients<\/a> together, use a gentle sweeping motion that starts at the bottom of the bowl and swoops up. Anything more aggressive, and you&#8217;ll deflate the fluffy whipped cream.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2000264\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/TOHcom24_8431_P2_MD_05_15_2b-Rhubarb-Custard-Bars.jpg?fit=700%2C1024\" alt=\"Rhubarb Custard Bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Diversify your fruits:<\/strong> Rhubarb is terrific when combined with other fruits, especially its most famous partner, strawberries (case in point: <a href=\"https:\/\/www.tasteofhome.com\/recipes\/winning-rhubarb-strawberry-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/winning-rhubarb-strawberry-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">strawberry-rhubarb pie<\/a>). You can increase the fruit in this recipe to 6-1\/2 cups and decide how much of that should be rhubarb and how much should be another fruit. Ingredients that pair exceptionally well with rhubarb include apples, blackberries, oranges, plums and raspberries.<\/li>\n<li><strong>Layer in liquor:<\/strong> A bit of brandy, Grand Marnier, port, rum or sherry, in addition to or in place of the vanilla, would add a nice element for this dessert. Some elderflower liqueur, such as St-Germain, would work beautifully, too.<\/li>\n<li><strong style=\"color: #333f48;\">Add floral flair: <\/strong>A scant 1 teaspoon <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-rose-water-for-cooking-and-baking\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-rose-water-for-cooking-and-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">rose water<\/a> adds a delicious, otherworldly flavor to these rhubarb bars. Orange blossom water would be good, too. For extra style, sprinkle the top of the bars with fresh or dried <a href=\"https:\/\/www.tasteofhome.com\/collection\/edible-flowers\/\" data-name=\"www.tasteofhome.com\/collection\/edible-flowers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">edible flowers<\/a> after frosting.<\/li>\n<li><strong style=\"color: #333f48;\">Try some spice: <\/strong>Add a hint of vanilla with a smidgen of vanilla bean paste. Spices, particularly cinnamon, ginger or nutmeg, would also enhance the dessert.<\/li>\n<li><strong>Make it more tart or sweet: <\/strong>Do you like tart things? You can use extra rhubarb (up to the 6-1\/2 cups mentioned above) without increasing the sugar, or you can keep the rhubarb quantity the same but decrease the sugar in the filling to 1-1\/2 cups.<\/li>\n<li><strong>Add nuts: <\/strong>Add toasted, chopped nuts along with the fruit to give the filling a little crunch. Almonds would be a great match, but hazelnuts and pecans would also work.<\/li>\n<\/ul>\n<h2>How to Store Rhubarb Bars<\/h2>\n<p>Custard bars need to be snugly wrapped and stored in the fridge. You could refrigerate them in their baking pan or transfer them to a container with a tight-fitting lid. They&#8217;ll last up to four days.<\/p>\n<h2>Rhubarb Bars Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2000263\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/TOHcom24_8431_P2_MD_05_15_1b-Rhubarb-Custard-Bars.jpg?fit=700%2C1024\" alt=\"Rhubarb Custard Bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Do you need to peel rhubarb before you cook it?<\/h3>\n<p>When rhubarb is tender, it doesn&#8217;t need to be peeled, and if you have the red type, all of the beautiful blushing color is in the skin. However, if the rhubarb is tough (which can happen later in the harvest season), you could peel it. To cut rhubarb for this recipe, cut off the bottoms. If the stalks are particularly unwieldy, lop them into 3- or 4-inch lengths. Then, cut those chunks into long skinny sticks and cut across the sticks to get a nice, fine chop.<\/p>\n<h3>How do you freeze rhubarb bars?<\/h3>\n<p>Store the rhubarb bars in a single layer in an airtight container. These will keep beautifully in the freezer for up to three months. Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-dessert-bars\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-dessert-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cut dessert bars<\/a> for easy storing, freezing and eating.<\/p>\n<h3>How do you serve rhubarb bars?<\/h3>\n<p>Classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/grandmas-church-potluck-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/grandmas-church-potluck-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potluck desserts<\/a> like rhubarb bars are great for gatherings, dinner parties, bake sales and road-trip treats. Cut them into squares, lay them out on a platter or plate, and prepare to wow your guests (and yourself).<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. \u2014Shari Roach, South Milwaukee, Wisconsin<\/p>\n","protected":false},"author":7061,"featured_media":2000417,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305488,304173,304328,304288,305487,304338,304515,307104,303966,304368,303887,306848,304348,304268,304558,324623,307224,304150,303883,304353],"categories-v2":[308503,308500,310461,309438,310802,309455,308988,308319,308984,308481,259620,310796,308992,308880,310155,308495,308745,308478,309603,309000,259483,308910,309177,310270,309434,308476,309005],"coauthors":[341951],"recommended_recipes":[{"post_title":"Rhubarb Cheesecake 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Dessert","post_link":"\/recipes\/rhubarb-pudding-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10142_CX10033C49B.jpg"},{"post_title":"Gluten-Free Rhubarb Bars","post_link":"\/recipes\/gluten-free-rhubarb-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Gluten-Free-Rhubarb-Bars_exps113862_CW2376963D12_20_5bC_RMS.jpg"},{"post_title":"Pear Custard Bars","post_link":"\/recipes\/pear-custard-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12565_TH10123C25C-3.jpg"},{"post_title":"Rhubarb Custard Pie","post_link":"\/recipes\/rhubarb-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Pie_EXPS_FT22_4136_F_0512_1.jpg"},{"post_title":"Strawberry Rhubarb Bars","post_link":"\/recipes\/strawberry-rhubarb-bars\/","post_image":"\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Bars_EXPS_FT24_53755_ST_0411_9.jpg"},{"post_title":"Cream Cheese Rhubarb Pie","post_link":"\/recipes\/cream-cheese-rhubarb-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2576_PWA59541C226A.jpg"},{"post_title":"Rhubarb Compote","post_link":"\/recipes\/rhubarb-compote\/","post_image":"\/wp-content\/uploads\/2024\/11\/Rhubarb-Compote_EXPS_FT24_277879_EC_1031_4.jpg"},{"post_title":"Coconut-Pineapple Rhubarb Bars","post_link":"\/recipes\/coconut-pineapple-rhubarb-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps192449_SD163614B12_03_6b-3.jpg"},{"post_title":"Strawberry and Peach Lime Custard Bars","post_link":"\/recipes\/strawberry-and-peach-lime-custard-bars\/","post_image":"\/wp-content\/uploads\/2022\/02\/Strawberry-and-Peach-Lime-Custard-Bars_EXPS_RC21_264531_E09_09_4b.jpg"},{"post_title":"Rhubarb Ice Cream","post_link":"\/recipes\/rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ice-Cream_exps10093_HC2847498D05_21_6bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Custard-Bars_EXPS_TOHcom24_8431_P2_MD_05_15_3b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-custard-bars\/","name":"Rhubarb Custard Bars","datePublished":"2018-01-01","dateModified":"2024-06-05","prepTime":"PT25M","cookTime":"PT50M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Bars_EXPS_TOHcom24_8431_P2_MD_05_15_3b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. \u2014Shari Roach, South Milwaukee, Wisconsin","recipeIngredient":["2 cups all-purpose flour","1\/4 cup sugar","1 cup cold butter","FILLING:","2 cups sugar","7 tablespoons all-purpose flour","1 cup heavy whipping cream","3 large eggs, beaten","5 cups finely chopped fresh or frozen rhubarb, thawed and drained","TOPPING:","6 ounces cream cheese, softened","1\/2 cup sugar","1\/2 teaspoon vanilla extract","1 cup heavy whipping cream, whipped"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the crust","text":"Preheat the oven to 350\u00b0F. In a bowl, combine the flour and sugar. Cut in very cold cubes of butter until the mixture resembles coarse crumbs. Press into a greased 13x9-inch baking pan. Bake for 10 minutes. Let cool briefly before filling. Editor's Tip: Cut the butter into the flour using a pastry blender or two knives. Or use a food processor. Just use a delicate finger on the pulse button and stop when the mixture looks like crumbs. PS: If you're cooking for a smaller crowd, you can halve this recipe and bake it in an 8- or 9-inch square pan."},{"@type":"HowToStep","name":"Make the filling","text":"While the crust is baking, combine the sugar and flour in a bowl. Whisk in the cream and eggs until the mixture is uniform, and stir in the rhubarb. Pour the mixture over the crust, and bake until the custard sets, 40 to 45 minutes. Let cool."},{"@type":"HowToStep","name":"Make the topping","text":"For the topping, beat the cream cheese, sugar and vanilla until smooth, then fold in the whipped cream. Spread the cream cheese mixture over the cooled custard bars. Cover and chill. When cool, cut into bars and store in the fridge. Editor's Tip: When you fold ingredients together, use a gentle sweeping motion that starts at the bottom of the bowl and swoops up. Anything more aggressive, and you'll deflate the fluffy whipped cream.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/TOHcom24_8431_P2_MD_05_15_2b-Rhubarb-Custard-Bars.jpg?fit=700,1024"}],"recipeYield":"3 dozen","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 198 calories","fatContent":"11g fat (7g saturated fat)","cholesterolContent":"52mg cholesterol","sodiumContent":"70mg sodium","carbohydrateContent":"23g carbohydrate (16g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.853503,"reviewCount":157,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Rhubarb Custard Bars","description":"Bring on spring with these rich gooey bars","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/psLaNWmd\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:47:12","duration":"P0DT0H1M18S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/psLaNWmd-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jinx45"},"reviewBody":"<p>Well it\u2019s Rhubarb season once again, and I have made these excellent bars 4 times in the last 3 weeks for various occasions.  I\u2019m a Rhubarb lover from way back and these bars are enjoyed by everyone who has tried them. Thank you to Shari for sharing this recipe. When season is almost over I make two last batches and freeze them (with the topping) in airtight containers. Love serving them in the fall as a dessert tribute to Spring.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DianeM1955"},"reviewBody":"These are wonderful just as written! (or a tad more rhubarb) I waited to write my review because I froze some as there is just the two of us and I wanted to see how well they were after freezing. Well, after 4 months in the freezer they were perfect!  My husband said to be sure to keep this recipe, and he doesn't even like rhubarb.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDice"},"reviewBody":"Add 1 TBS Cherry Grand Marnier or in place of the vanilla in the topping and Drambuie to the custard for a nice twist.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debi787"},"reviewBody":"Made exactly as recipe called. They are delicious!!! Next time I will use fresh rhubarb and use more. The frosting was so creamy! My husband thought they were delicious also but would like more of the rhubarb. Thank you for sharing such a wonderful recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Teresa5114"},"reviewBody":"These are the best bars  I've ever made and tasted! So easy,super delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Theresa419"},"reviewBody":"I am always looking for a good rhubarb recipe and this one is so delicious! I made these bars for friends for a Memorial Day cookout and they were a hit. The tart rhubarb and the sweet topping are a perfect match. I pulled them out of the oven and allowed to cool for about 1 hour before serving them warm with the creamy topping. My husband ate one cold for breakfast the next morning. I will freeze the rest for later.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePopcorn"},"reviewBody":"I make these on a regular basis and I follow the directions as is with just a bit more rhubarb!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LindaKCooksinMA"},"reviewBody":"<p>I love this dessert. Creamy and light. I used 3 cups of rhubarb and 2 cups of strawberries because my husband doesn't care for rhubarb unless it's mixed with other fruits. Very delicious.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"karen7141"},"reviewBody":"<p>My husband and I loved these bars. It helps use up  some of my plentiful rhubarb plant in the garden.  I followed the recipe exactly although I did use lactose free whip cream and cream cheese.It turned out perfectly. I will definitely make again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"user2937"},"reviewBody":"<p>Seriously, these bars are heavenly!!  I\u2019ve been making them for years and have shared the recipe with so many!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"<p>Delicious, I love rhubarb and have lots around here.  I froze a number of packages so l can make again in the winter.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"4swedes"},"reviewBody":"<p>Fantastic . Very easy to make . <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan2841"},"reviewBody":"<p>I have been making these Rhubarb Custard Bars since Taste Recipes first published the recipe over 20 years ago.  This is one of my favorites, it's so good that I have even converted Rhubarb haters to loving Rhubarb. <\/p><p><\/p><p>Just seeing this recipe on Pinterest this morning makes me want to go make them now.  Yummy \ud83d\ude0b. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rachel4031"},"reviewBody":"<p>This recipe is fine. Not well written. Fruit is much easier and accurate to measure in weight. To what state do we whip the cream? The cookie crust is very thick and very hard, and very sweet. The entire dessert is almost atrociously sweet. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFries"},"reviewBody":"Theses were fabulous. I picked my rhubarb in the morning. I made the 1\/2 recipe more tart version and they were liked by all. I agree that people who think they don\u2019t like rhubarb would love these. So different!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Rhubarb Custard Bars","description":"Bring on spring with these rich gooey bars","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD8431_022817_H.mp4","duration":"78.60","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/Rhubarb-Custard-Bars_exps8431_MRR133247D07_30_3b_RMS.jpg","advertising":true,"jw_id":"psLaNWmd","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/psLaNWmd-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/psLaNWmd\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"8431","romance_copy_dek":"Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. 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