Why You’ll Love This Recipe

Rhubarb Custard Bars are a perfect balance of tart and sweet, featuring a buttery shortbread crust, a silky custard layer, and juicy rhubarb pieces throughout. These bars are easy to make and highlight rhubarb’s unique flavor, making them a seasonal favorite for spring and summer gatherings or a cozy dessert any time you crave a touch of nostalgia.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

all-purpose flour
granulated sugar
cold unsalted butter

For the Filling

eggs
granulated sugar
all-purpose flour
salt
heavy cream or whole milk
vanilla extract
chopped fresh rhubarb

For the Topping (optional)

powdered sugar for dusting

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a bowl, combine flour and sugar for the crust. Cut in the cold butter until the mixture resembles coarse crumbs.

Press the crust mixture evenly into the bottom of the prepared baking dish.

Bake the crust for 10–12 minutes, just until lightly golden.

While the crust bakes, prepare the filling by whisking together the eggs, sugar, flour, and salt.

Add cream and vanilla extract to the egg mixture, stirring until smooth.

Fold in the chopped rhubarb.

Pour the filling over the pre-baked crust and spread evenly.

Return to the oven and bake for 40–45 minutes, or until the custard is set and lightly golden on top.

Let cool completely before cutting into bars.

Dust with powdered sugar if desired before serving.

Servings and timing

This recipe yields approximately 24 bars.
Preparation time: 15 minutes
Baking time: 50–55 minutes
Cooling time: 1 hour
Total time: about 2 hours 10 minutes

Variations

Add a cinnamon or nutmeg pinch to the custard for warm spice notes.
Top with a streusel crumble for extra texture and sweetness.
Use a graham cracker crust for a twist on the traditional base.
Add a bit of lemon zest to brighten the flavor.

storage/reheating

Store bars in an airtight container in the refrigerator for up to 5 days.
Best served chilled or at room temperature.
Freeze for up to 2 months; thaw in the fridge before serving.

FAQs

Can I use frozen rhubarb?
Yes, just thaw and drain well before using to avoid excess moisture.

Why is my custard runny?
Make sure to bake until the custard is fully set and allow proper cooling time.

Can I make these dairy-free?
Substitute with coconut milk or almond milk, but the texture may vary.

Do I need to peel rhubarb?
No, just trim the ends and chop into small pieces.

Can I reduce the sugar?
Yes, but the custard may be less rich and sweet.

What does rhubarb taste like?
It has a tart, slightly fruity flavor that pairs well with sweet custards.

Are these bars kid-friendly?
Yes, though the tart rhubarb may be more appealing to older kids or adults.

Can I make a smaller batch?
Yes, halve the ingredients and use an 8×8-inch pan.

Is a mixer needed?
No, a whisk and spoon are sufficient.

Can I add strawberries or other fruit?
Yes, mix with rhubarb for a fruity blend.

Conclusion

Rhubarb Custard Bars are a classic dessert that captures the essence of spring with their tart, creamy, and buttery layers. They’re easy to make, beautifully balanced in flavor, and perfect for sharing. Serve them at brunch, picnics, or as a comforting treat whenever you’re in the mood for something special.