Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Wednesday, April 29, 2015

Rhubarb Custard Squares (w/Cream Cheese/Whipped Cream Topping)

How does this compare to my "other" rhubarb custard
dessert?   Well,... ingredient-wise, it's like I've often heard 
our "fixit" guy say, "It's similar, but different!"


  •     2 cups flour
  •     1/4 cup sugar
  •     1 cup butter (cold)
  •     2 cups sugar
  •     7 tablespoons flour
  •     3 eggs (beaten)
  •     1 cup heavy whipping cream
  •     5 cups finely diced fresh rhubarb
  •     1 cup heavy whipping cream
  •     8 ounces of cream cheese (softened)
  •     1/2 cup powdered (confectioners) sugar
  •     3/4 teaspoon vanilla

  1.     Preheat the oven to 350-degrees F.
  2.     Grease the bottom and sides of a 9 x 13" baking dish (or pan).
  3.     Combine the flour and sugar in a large mixing bowl and cut in the cold butter until the mixture is coarse and crumbly.  (I used my food processor to get this done very quickly!)
  4.     Press flour mixture into the bottom of the prepared baking dish and bake for 10 minutes.
  5.     Bake for only 10 minutes and remove from oven for the "filling".
  1.     While the crust is baking, combine the sugar and flour in a large mixing bowl.  Add the cream and eggs; whisk all together until well mixed.  (I used my stand mixer for this.) Set aside.
  2.     Dice the rhubarb and spread that evenly over the hot crust.  
  3.     Pour the liquid custard mixture evenly over the rhubarb layer.  
  4.     Return to oven and baked for about 40-45 minutes or until the filling is set.  Allow the bars to cool completely before frosting.  (With MY oven, I had to bake these for closer to 50 minutes for the center to "set/firm up".)
  1.     Whip the heavy whipping cream until stiff peaks form; set aside.  (Be careful so that you   don't beat it to the point of  "making butter"!)
  2.     Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed.
  3.     Keep this topping mixture tightly covered and refrigerated until ready to serve with the "rhubarb squares".  
This recipe was adapted from a post by


  1. Your rhubarb custard squares look scrumptious! I've a question, please, since we don't keep whipping cream on hand, do you think a substitute of 2%milk and real butter could be used in it's place. The rhubarb plants are producing so well this year...(tried a recipe for rhubarb bread and it was sooo good!) and am looking for other recipes to use it in. I thank you for your time, and this recipe. :) Gretchen B.

    1. Gretchen, I don't regularly keep whipping cream on hand, either. Sorry to say, though, I have no personal experience with a making/using a substitution for the actual whipping cream called for in a recipe-- except that I did just now find this link that seems to go along with your question. It "sounds" like this cream substitution could be used to replace "liquid" whipping cream within a recipe, but NOT for if one is wanting to actually WHIP the cream "substitute" for a topping.... (???) Some sites I googled mentioned making the cream substitute by adding corn starch (instead of flour) to the milk/butter mixture. Because of your question to me, I am LEARNING something today... thank you.