Why You’ll Love This Recipe
Rhubarb Custard Bars are a deliciously unique dessert that perfectly balances tart rhubarb with a creamy, sweet custard filling atop a buttery shortbread crust. Ideal for spring and summer gatherings, these bars are a nostalgic, old-fashioned treat that showcases rhubarb in its finest form. Their layered texture and contrasting flavors make every bite delightful.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour
granulated sugar
salt
cold unsalted butter
eggs
heavy cream
vanilla extract
rhubarb (fresh or frozen, chopped)
directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking dish. Bake for 15 minutes, then set aside to cool slightly.
In a separate bowl, whisk together eggs, sugar, cream, and vanilla until smooth.
Fold in the chopped rhubarb and pour the custard mixture over the baked crust.
Return to the oven and bake for 40–45 minutes or until the custard is set and slightly golden.
Allow the bars to cool completely before slicing into squares.
Servings and timing
This recipe yields approximately 20 bars.
Preparation time: 15 minutes
Baking time: 55–60 minutes
Cooling time: 1 hour
Total time: 2 hours 15 minutes
Variations
Add a touch of orange or lemon zest to the custard for extra brightness.
Sprinkle with cinnamon sugar before baking for a warm twist.
Swap out half the rhubarb for strawberries for a classic combo.
Use almond extract instead of vanilla for a nutty flavor.
storage/reheating
Store Rhubarb Custard Bars in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap bars individually and store in a freezer-safe container for up to 2 months.
Thaw in the fridge overnight before serving. Bars are best served chilled or at room temperature.
FAQs
Can I use frozen rhubarb?
Yes, just be sure to thaw and drain it well before using to prevent excess moisture.
Why is my custard not setting?
It may need more baking time—keep baking until the center is just set and no longer jiggles.
Can I make this dairy-free?
Use a dairy-free butter substitute for the crust and coconut cream for the custard, but texture and flavor will vary.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of regular flour.
Should I peel rhubarb?
Not necessary unless the stalks are very thick or stringy.
Do I need to refrigerate the bars?
Yes, because of the custard layer, they should be kept chilled.
Conclusion
Rhubarb Custard Bars are a must-try dessert that brings together tart rhubarb and sweet, creamy custard for a perfectly balanced treat. Their old-fashioned charm and refreshing flavor make them an excellent choice for spring and summer gatherings or anytime you want to enjoy the unique taste of rhubarb.
Print
Rhubarb Custard Bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 0 minutes (plus 2 hours chilling)
- Yield: 16 bars
- Category: Dessert/Bar
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Tangy rhubarb custard baked atop a buttery shortbread crust, these rhubarb custard bars offer a perfect balance of sweet and tart flavors.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 2 large eggs, divided
- 1 tsp vanilla extract
- 2 cups all‑purpose flour, divided
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups fresh rhubarb, finely chopped
- 1 cup milk
- 3 tbsp cornstarch
- Pinch of ground nutmeg (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×9‑inch baking pan with parchment, leaving an overhang.
- In a bowl, cream together butter and ½ cup sugar until light and fluffy. Mix in 1 egg and vanilla.
- In a separate bowl, whisk 1¼ cups flour, baking powder, and salt. Gradually blend into butter mixture until a soft dough forms.
- Press the dough into the prepared pan to form an even crust. Bake for 15 minutes or until lightly golden.
- Meanwhile, prepare custard: in a saucepan, combine rhubarb, remaining 1 cup sugar, cornstarch, milk, and nutmeg. Cook over medium‑low heat, stirring constantly, until thickened and bubbly. Remove from heat.
- Whisk together remaining egg and remaining ¾ cup flour until smooth, then whisk into the warm rhubarb mixture until fully incorporated.
- Pour custard over the pre‑baked crust and return to oven. Bake for 25–30 minutes or until custard is set and edges are lightly golden.
- Cool completely in pan on a wire rack, then refrigerate for at least 2 hours. Lift bars using parchment overhang and cut into squares.
Notes
- For a brighter color and fresh flavor, use fresh or frozen rhubarb; if frozen, thaw and drain excess liquid.
- Bars keep well refrigerated in an airtight container for up to 4 days.
- Sprinkle powdered sugar on top before serving, if desired.
- Nutmeg is optional but adds warm depth to the custard.