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!
350°F for 40-45 minutes didn’t set for me at all—center was still loose at 45. I had to cover it with foil and bake longer. Recipe’s okay, just not foolproof.
Ugh, sorry that happened! I wonder if your rhubarb was extra juicy—mine always needs more time when it’s not pre-drier. Also, “custard set” is super vague; I usually look for a slight jiggle in the center, not “loose.” Covering with foil makes sense to stop the edges from overbrowning.
I’m not a fan of rhubarb, so this was a no for me. The texture was weird!
Rhubarb is the best! But I respect your opinion. Just not for everyone I guess.
I totally get that! Rhubarb is kinda polarizing. Maybe try swapping it with strawberries next time?
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 is like a taste of home! My grandma used to make something similar. Brings back memories.
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!
Wow! I followed the steps exactly and it set beautifully. The texture is like a cross between pie and bars. My whole family asked for seconds. Definitely a keeper.
Easy to make, but where is the flavor?? Boring honestly.
I actually loved it! The rhubarb gives a nice tartness. Maybe you just need to add a bit more sugar to taste!
Boring? I think it’s just how rhubarb is. It ain’t gonna taste like chocolate cake, right? 🤷♀️
Rhubarb is the best! This recipe is great, but I added a bit more sugar. Mmm!
Not my favorite… felt like it needed more sugar or something. Too tart for me!
Not bad, but I think it needs more sugar. The rhubarb was really tart. 3 stars.
These bars are absolutely delicious! The rhubarb adds such a nice tang. I can’t stop eating them!
Can I use frozen rhubarb? I have a ton in the freezer.
These are amazing! The flavors are just perfect! 🍰
I totally agree! These bars are simply divine! The rhubarb adds such a nice tartness!
Really? I thought they looked kinda bland. How do you even like rhubarb?
I followed the recipe but my topping didn’t set right. Am I doin’ something wrong?
My rhubarb was too sour! 😩 Maybe I did it wrong. Should it be sweeter?
I had a problem with the custard not setting right. The recipe seemed a bit off. 😟
These bars are amazing! I couldn’t stop eating them. My kids loved them too!
Great recipe! Used frozen rhubarb and it still turned out fab!
These bars are my new favorite dessert! I can’t stop eating them, yum! 5 stars!
So… is it supposed to be 1 salt pinch or 1 cup salt? 😅 I assumed pinch, thank god. Came out good though—kinda like cheesecake vibes without the drama.
Too sweet for my taste. Might cut down on sugar next time.
too sweet? I think that’s what makes it taste yummyy! but I guess u can always adjust it to your liking!
I totally get you! I find it too sweet as well. Maybe using less sugar would be a good idea for a nice balance.
These were too sweet for my taste. Maybe less sugar next time?
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.
I tried making these but they turned out really runny. Maybe I didn’t bake them long enough?
Yeah, it sounds like you might’ve pulled them out too soon! The custard needs time to set properly. Maybe try baking a bit longer next time?
Easy to make! I’m not much of a baker but these turned out great! 👍
I’m glad they turned out well for you! Rhubarb is such a unique flavor, isn’t it? 🙌
Rhubarb in custard bars sounds kinda fancy but actually pretty easy. The only thing: make sure you cool them before cutting or they’ll fall apart.
Rhubarb bars are always hit or miss for me. I think 5 cups rhubarb is way too much—mine overflowed and the edges got too brown while the middle stayed loose. Still edible, but I wouldn’t make it exactly the same again.
I think I messed it up because my filling never really “set” after 45 min. I’m guessing my rhubarb was juicier than usual. Still tasted good, just more like a soft dessert than bars.
Easy to follow but couldn’t find rhubarb at my grocery store. Used strawberries instead and still turned out great!
I made these yesterday and the rhubarb flavor is spot on. The custard set nicely after the full 45 minutes—had to wait until fully cooled to cut, but it was worth it.
Yum! Just yum! So creamy and tart. Going to take some to my neighbors!
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 didn’t have heavy cream, so I used milk and it came out ok. Next time I will follow the recipe!
Rhubarb is such a weird ingredient, but this recipe rocks! Who knew?
Rhubarb’s not weird, it’s awesome! I used it all the time growing up. Love your recipe!
I dunno, rhubarb just tastes kinda funny to me. Don’t think I’ll be trying this.
I followed the recipe but used almond milk instead of cream. It was weird. 3 stars.
Too tart for me 😅
I had a hard time with the crust. It didn’t come out right at all. Might try a pre-made one next time.
I had a similar issue with the crust! It can be tricky to get the texture just right. Pre-made might be a good idea if you’re in a pinch. Good luck next time!
I don’t know about this recipe… rhubarb? Isn’t that just sour celery? 🤔
Rhubarb is a weird veggie if you ask me lol. But the bars were surprisingly tasty.
The crust was too crumbly for me. Next time I’ll try more butter! 🧈
Umm… can I use frozen rhubarb instead? I never seen fresh ones in store.
Yes, you can use frozen rhubarb! Just make sure to thaw and drain it well before using. It works great in recipes!
Idk… I thought fresh rhubarb is better? But maybe frozen is okay. How would that even work with the custard?
Why do you put heavy cream in custard? Can’t it just be milk? 🤔
My kids loved these! I added some strawberries because I had some laying around, turned out great.
Sounds delicious! I love the idea of adding strawberries. Great way to change it up!
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!
I was skeptical about mixing rhubarb and custard, but wow! This recipe changed my mind. Will make again for sure.
I’m so glad to hear that! Rhubarb and custard really do make a great combo. Your post gives me hope for trying new things!
Really? Rhubarb? I never thought of that. Sounds weird, but maybe I’ll give it a shot. But what if it tastes bad? 🤔