Rhubarb Custard Squares

A sweet rhubarb treat with a shortbread crust. Delicious option for snacks, BBQs and more!

Shortbread Crust

• 2 c flour

• ⅓ c sugar

• 1 c salted butter

Filling

• 3/4 c sugar

• ½ c flour

• 1 c half and half (whole milk or heavy whipping cream works fine too)

• 3 eggs

• 1 teaspoon vanilla

• 5 c diced rhubarb

Topping

• 6 oz cream cheese softened

• 1 ½ c powdered sugar

• 1 teaspoon vanilla

• 1 c whipped topping

INSTRUCTIONS 

• Preheat oven to 350°F and line a 9x13" pan with parchment paper or spray to prevent sticking.

• In a large bowl, combine the flour and sugar. Cut in the butter with a fork until crumbly.

• Press the crust into the pan and bake for 10 minutes.

• While the crust is baking, make the filling: In a large bowl, whisk together the sugar, flour, half and half, eggs and vanilla; stir in the rhubarb.

• Pour the filling into the crust and bake an additional 40-50 minutes or until the filling is set.

• Let the bars cool completely.

• To make the frosting, whisk together the softened cream cheese, powdered sugar and vanilla; fold in the whipped topping and spread over the cooled bars.

• Keep refrigerated until ready to serve. Enjoy!