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Melany

Rhubarb Custard Bars Recipe is a must-try dessert!

These Rhubarb Custard Bars are a sweet and tangy spring treat layered with a buttery shortbread crust, fresh rhubarb, and rich custard. Perfect for bake sales, brunches, or family desserts, each bite delivers creamy, fruity nostalgia in bar form. Easy to make and impossible to resist!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 20 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the crust:1½ cups all-purpose flour½ cup powdered sugar¾ cup unsalted butter cold and cubed
  • For the filling:2 cups rhubarb chopped1½ cups granulated sugar¼ cup all-purpose flour3 large eggs¼ teaspoon salt1 teaspoon vanilla extract
  •  
  • Alternate richer version optional:2 cups all-purpose flour¼ cup granulated sugar1 cup cold butter, cubed3 large eggs2 cups granulated sugar½ cup all-purpose flour½ teaspoon salt1 cup heavy cream5 cups diced rhubarb

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. To make the crust, combine the flour and powdered sugar in a bowl. Add cold butter and blend until the mixture is crumbly. Press evenly into the prepared pan.
  3. Bake the crust for 15 to 20 minutes until lightly golden. Set aside to cool slightly.
  4. For the filling, spread chopped rhubarb evenly over the baked crust.
  5. In a bowl, whisk together sugar, flour, eggs, salt, and vanilla extract (or heavy cream if using the alternate version) until smooth.
  6. Pour the custard mixture over the rhubarb.
  7. Bake for 35 to 45 minutes until the custard is set and the top is golden.
  8. Let the bars cool completely in the pan on a wire rack. Use the parchment overhang to lift and cut into squares.
  9.  
  10. Optionally, dust with powdered sugar or serve with a dollop of whipped cream.

Notes

If using the richer version with heavy cream and more rhubarb, baking time may slightly increase. Fresh rhubarb is best, but frozen can be used if thawed and drained first. Store leftovers in the fridge for up to 3 days.

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