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!
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.
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!