Hey y'all! If you’re looking for a dessert that’s the perfect balance of sweet, tart, creamy, and buttery, these rhubarb custard bars are just what you need. Packed with tender rhubarb and a smooth custard atop a golden shortbread crust, this recipe is a crowd-pleaser for spring gatherings, picnics, or simply treating yourself. Ready to make your kitchen smell amazing? Let’s get cooking!
Why You'll Love This Rhubarb Custard Bars Recipe
- Easy to prepare and made with simple pantry staples.
- Combines sweet, tangy rhubarb with a rich, creamy custard.
- Perfect for potlucks, picnics, brunch, or a cozy family dessert.
- Freezes beautifully, so you can enjoy a taste of spring year-round.
- Great way to use up fresh or frozen rhubarb!
Ingredients for Rhubarb Custard Bars
For the Crust:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Custard Filling:
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- 4 cups diced rhubarb (fresh or frozen, thawed and drained)
- 1 teaspoon vanilla extract
Optional Topping:
- Powdered sugar, for dusting
How to Make Rhubarb Custard Bars
Step 1: Prepare the Shortbread Crust
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine 2 cups flour, ¼ cup sugar, and ¼ teaspoon salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until just lightly golden around the edges.
Step 2: Make the Rhubarb Custard Filling
- While the crust is baking, whisk together the 2 cups sugar, ¼ cup flour, and ¼ teaspoon salt in a large bowl.
- Add the eggs, heavy cream, and vanilla extract, whisking until smooth and well combined.
- Gently fold in the diced rhubarb.
Step 3: Assemble & Bake the Rhubarb Custard Bars
- Pour the rhubarb custard mixture over the warm crust and spread evenly.
- Bake for 40-45 minutes, or until the custard is set and lightly golden at the edges. The center should jiggle slightly but not be wet.
- Cool completely in the pan on a rack, then refrigerate for at least 2 hours before slicing into bars.
- Dust with powdered sugar before serving if desired.
Notes & Tips for Perfect Rhubarb Custard Bars
- For best texture, use very cold butter in the crust and don’t overwork the dough (King Arthur Baking - Pastry Tips).
- Frozen rhubarb works great—just thaw and drain it well to avoid a watery filling.
- For a gluten-free version, substitute your favorite 1:1 gluten-free flour blend.
Rhubarb Custard Bars Variations
- Berry Blend: Replace half the rhubarb with chopped strawberries for a sweeter twist.
- Citrus Burst: Add 1 tablespoon lemon or orange zest to the custard filling for a bright flavor boost.
- Nutty Crunch: Sprinkle chopped pecans or almonds on top before baking for extra texture.
Required Equipment for Rhubarb Custard Bars
- 9x13-inch baking pan
- Mixing bowls (large and medium)
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Cooling rack
How to Store Rhubarb Custard Bars
Store rhubarb custard bars in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual bars tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions & Pairings for Rhubarb Custard Bars
- Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with fresh strawberries or blueberries for color.
- Enjoy alongside a cup of hot tea or coffee for a comforting treat.
Pro Tips for the Best Rhubarb Custard Bars
- Let the bars cool completely and chill for easier, cleaner slicing (Bon Appétit: How to Cut Perfect Bars).
- Taste your rhubarb before baking—if it’s extra tart, adjust the sugar by adding an extra 2-3 tablespoons.
- Line your pan with parchment paper with overhanging edges for effortless lifting and cutting.
Rhubarb Custard Bars FAQ
- Can I use frozen rhubarb for rhubarb custard bars?
- Absolutely! Just make sure you thaw and drain it well to avoid excess moisture in your bars.
- Can I make rhubarb custard bars ahead of time?
- Yes, these bars are perfect for making ahead—they taste even better after chilling overnight.
- Is there a dairy-free alternative for the custard?
- You can substitute full-fat coconut milk for the heavy cream for a dairy-free version, though the flavor will be slightly different (Healthline: Rhubarb Nutrition and Tips).
Ingredients
- 1 cup all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan.
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2In a bowl, combine 1 cup flour, ¼ cup sugar, and cold butter. Mix until crumbly. Press mixture into the bottom of the prepared pan to form the crust.
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3Bake the crust for 15 minutes, or until lightly golden.
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4In another bowl, whisk together eggs, 1 cup sugar, ¼ cup flour, and vanilla extract until smooth. Fold in chopped rhubarb.
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5Pour the custard mixture over the baked crust. Return to oven and bake for 30 minutes, or until the custard is set.
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6Let bars cool completely. Mix powdered sugar and milk to make a glaze, then drizzle over cooled bars before cutting and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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