Few desserts capture the spirit of spring like Rhubarb Custard Bars – a perfect harmony of tangy rhubarb and creamy, sweet custard nestled on a buttery crust. Whether you’re a long-time rhubarb fan or trying it for the first time, these bars are a delicious introduction to this seasonal favorite.
The beauty of rhubarb lies in its bright, tart flavor, which pairs effortlessly with the rich smoothness of custard. In this recipe, chopped rhubarb is folded into a silky egg-based custard that bakes to perfection on top of a tender shortbread-style crust. The result is a soft, luscious dessert with layers of texture and flavor: crisp base, creamy center, and juicy rhubarb in every bite.
What sets rhubarb custard bars apart from other springtime treats is their balance, the custard gently mellows the rhubarb’s tang, while still letting its bold personality shine. A touch of vanilla or a sprinkle of cinnamon can enhance the flavor even more, and for those who like a bit of contrast, a dusting of powdered sugar or a light glaze adds the perfect finishing touch.
These bars are easy to make and even easier to love. Serve them chilled for a refreshing treat on warm days, or slightly warm for a cozy dessert with coffee or tea. They’re perfect for brunches, potlucks, or simply as a way to use up that bundle of rhubarb sitting in your fridge.
Not only are Rhubarb Custard Bars a crowd-pleaser, but they also celebrate one of the most underrated seasonal ingredients in a classic, nostalgic form. Each bite is a sweet reminder of why rhubarb deserves a spot in every spring and summer dessert lineup.
These Rhubarb Custard Bars are best served chilled, allowing the creamy custard to fully set and the flavors to meld beautifully. Cut them into squares or rectangles and dust with powdered sugar just before serving for an elegant finish. They make a lovely addition to spring brunch tables, afternoon tea spreads, or as a refreshing dessert after a heavier meal. For extra indulgence, pair them with a dollop of whipped cream or a scoop of vanilla ice cream, especially when serving guests. Their vibrant pink color and balanced sweet-tart flavor make them just as visually impressive as they are delicious.
Ingredients
- 2 cups all-purpose flour For the crust
- 1/4 cup sugar For the crust
- 1 cup butter Softened, for the crust
- 2 cups sugar For the filling
- 7 tablespoons all-purpose flour For the filling
- 1 salt pinch, for the filling
- 1 cup heavy cream For the filling
- 3 large eggs For the filling
- 5 cups rhubarb Chopped, for the filling
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 2 cups of flour and 1/4 cup of sugar. Cut in the butter until crumbly. Press mixture into a greased 9×13 inch baking pan.
- Bake the crust for 10 minutes. Remove from oven and allow to cool slightly.
- In another bowl, whisk together 2 cups sugar, 7 tablespoons flour, and a pinch of salt.
- Blend in the heavy cream and eggs. Stir in the chopped rhubarb.
- Spread the rhubarb mixture over the partially baked crust.
- Bake for 40-45 minutes, or until the custard is set. Allow to cool before cutting into bars.
Nutrition
So good! The texture was perfect, and I added a sprinkle of cinnamon for extra flavor!
Y’all, I mistook baking soda for powdered sugar… lemme tell you, never doing that again.
Super easy to make, and they were a hit at the potluck. Will definitely make again!
Honestly, rhubarb? Yuck. I don’t understand the hype around this vegetable.
These are amazing! I couldn’t stop eating them. Perfect balance of sweet and tart.
My grandma used to make rhubarb pies every summer. This recipe is a nice twist!
Rhubarb? Really? Is it even sweet? I don’t know if I will like it.
This sounds great! I love rhubarb. Can’t wait to try it out!
Just okay. I was expecting it to be more creamy, but it was kinda chewy. 3 stars.
I totally get what you’re saying! I thought it would be creamier too. Maybe it needed more cream? 🤔
Followed the recipe to the letter and it came out kinda bland. Anyone else?
I thought it was bland too! Might need more sugar or something. Did you use fresh rhubarb? That could affect the flavor.
I forgot the eggs 🙈 and it still turned out okay.
Could i use frozen rhubarb?? I have some in my freezer that I don’t know what to do with.
I tried this recipe but my custard didn’t set properly. What did I do wrong? Help!
I messed up and added too much sugar. Taste too sweet for me now.
Oops! Sugar can really take over the flavor. Maybe you can balance it out with some lemon juice next time?
What’s the big deal about rhubarb? Can’t we just use something else? 🙄
Why does everyone like rhubarb? Tastes like sour plants to me!
This recipe is TOO complicated. Why can’t you just mix everything together? 2 stars.
My grandma used to make rhubarb pie and this brought back such good memories! Thanks for the recipe!
Not bad, but I think it needs more sugar. The rhubarb was really tart. 3 stars.
Can I use frozen rhubarb? I have a ton in the freezer.
I followed the recipe but my topping didn’t set right. Am I doin’ something wrong?
These bars are amazing! I couldn’t stop eating them. My kids loved them too!
These bars are my new favorite dessert! I can’t stop eating them, yum! 5 stars!
Easy to prep and bake. Perfect for my bake sale!
Are you sure rhubarb is good in desserts? I mean, it’s kinda sour, right? Just hope it’s not too tart!
I made these last week and they were a big hit! Everyone loved them. So easy to follow, too!
Rhubarb? What’s that? Is that a veg or fruit? LOL. I’ll stick to chocolate.
Easy to follow but couldn’t find rhubarb at my grocery store. Used strawberries instead and still turned out great!
I had to use strawberry instead of rhubarb because I couldn’t find any. Still turned out great! 4 stars.
That’s awesome! Strawberry is a great substitute. I bet it tasted sweet and tart! 🍓
I dunno, rhubarb is kinda important for those bars. Does strawberry really work? Sounds weird to me.
I followed the recipe but used almond milk instead of cream. It was weird. 3 stars.
I don’t know about this recipe… rhubarb? Isn’t that just sour celery? 🤔
The crust was too crumbly for me. Next time I’ll try more butter! 🧈
Rhubarb in dessert? Weird but surprisingly good! 🤷♀️
I used to think rhubarb was just for pies, but these bars are amazing! 🍰 Definitely gonna make these again!
Yummy bars! But next time I might add some vanilla. That could make it better.
Made this for a potluck and everyone loved it! Will definitely make again. 5 stars!
Delicious and easy! Will make again for sure! 😋
I tried these too and loved them!! The rhubarb is just perfect! 🍰
I don’t know, it seems like too much sugar to me. Isn’t rhubarb sour or something? 🤔
Rhubarb? Gross! Shoulda used strawberries instead. 😂
Rhubarb adds a unique tartness that strawberries just can’t match! 🥧
These bars are delicious! Sweet and tart just like my grandma used to make. 5 stars!
Are you sure these are good? Rhubarb can be kinda sour. I think I’ll pass on this one.
I totally agree! My grandma’s rhubarb pie was the best. Can’t wait to try this recipe! 🍰
These bars are AMAZING! I made them for a picnic and they were gone in minutes. 💖
Delicious! Real custard bars that remind me of summer!
I like custard and i like rhubarb, so I guess this was okay. Not the best but not bad.
The crust didn’t turn out right, it was too crumbly. I might skip the crust next time. 2 stars.