Rhubarb Custard Bars

Thank you for being here! Whether you’re a seasoned baker or just dipping your toes into the joys of seasonal desserts, I’m thrilled to share this special recipe with you. These Rhubarb Custard Bars are a celebration of contrasts—bright and tangy rhubarb meets rich, silky custard atop a buttery shortbread crust. And yes, they’re every bit as dreamy as they sound.

If you’d love this recipe sent straight to your inbox (and exclusive updates on my latest kitchen creations!), don’t forget to subscribe below. You’ll never miss a bite!

What Are Rhubarb Custard Bars?

At their heart, Rhubarb Custard Bars are a delightful dessert made with three glorious layers: a firm, buttery base, a tangy rhubarb-studded custard center, and a light dusting of powdered sugar on top. They’re easy to slice, lovely to look at, and perfect for everything from brunch tables to summer potlucks.

Why You’ll Fall in Love with Rhubarb Custard Bars

• Seasonal charm: Rhubarb shines brightest in spring and early summer. These bars make the most of that fleeting window!
• Flavor balance: Sweet and tart, creamy and crunchy—these bars do it all.
• Make-ahead friendly: Bake them a day ahead, and the flavor deepens beautifully.
• Potluck-perfect: They travel well and hold up beautifully at room temperature.

What Do Rhubarb Custard Bars Taste Like?

Think of them as lemon bars with a seasonal twist! The custard is luxuriously smooth with just enough sweetness to tame the natural tartness of the rhubarb. The base is buttery and crumbly, almost like a shortbread cookie, and the topping? A light snowfall of powdered sugar that makes them look as pretty as they taste.

Honestly, the smell alone when they’re baking? Heaven.

Benefits of Making This Recipe

• Uses up lots of rhubarb: A great way to use your garden harvest or farmers’ market haul.
• Easy to customize: Add strawberries, orange zest, or even a touch of ginger.
• Freezer-friendly: Yes, these bars freeze and thaw like a dream!
• Kid-approved: Despite the tart rhubarb, the creamy custard wins over little taste buds.

Ingredients

For the crust:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the custard filling:

• 4 large eggs
• 2 cups granulated sugar
• ½ cup all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg (optional but delicious!)
• 4 cups chopped fresh rhubarb (about ½-inch pieces)

For topping:

• Powdered sugar, for dusting

Tools You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Electric mixer (optional but helpful)
• Rubber spatula
• Whisk
• Parchment paper or nonstick spray

Ingredient Additions and Substitutions

• Add strawberries: Replace 1 cup of rhubarb with chopped strawberries for a sweeter spin.
• Use frozen rhubarb: Just thaw and drain thoroughly before adding to the custard.
• Add lemon zest: A bit of zest in the filling brightens the flavor even more.
• Try gluten-free flour: A good 1:1 GF blend works for both crust and filling!

How to Make Rhubarb Custard Bars – Step-by-Step

Step 1: Prep the crust

Preheat your oven to 350°F (175°C). Line your baking dish with parchment or grease it lightly. In a bowl, cream together butter and sugar until light and fluffy. Mix in flour and salt until crumbly.

Press the mixture evenly into the bottom of your prepared pan. Bake for 15 minutes or until lightly golden.

Step 2: Make the custard

While the crust bakes, whisk together eggs and sugar until smooth. Add flour, vanilla, and nutmeg, and stir until well combined. Fold in chopped rhubarb.

Step 3: Assemble and bake

Pour the custard mixture over the hot crust (no need to cool it first!). Spread evenly. Return the pan to the oven and bake for 40–45 minutes, or until the center is set and lightly golden.

Step 4: Cool and dust

Let the bars cool completely in the pan—this is key for clean slicing. Once cooled, dust with powdered sugar, slice, and serve!

What to Serve With Rhubarb Custard Bars

• Whipped cream or a dollop of crème fraîche
• A scoop of vanilla bean ice cream
• Lightly sweetened berries on the side
• A cup of chamomile tea or coffee for the perfect afternoon pick-me-up

Tips for Perfect Rhubarb Custard Bars

• Chop rhubarb evenly: Uniform pieces bake evenly and look neater.
• Don’t skip the cooling time: The bars firm up as they cool, making them easier to slice.
• Use fresh eggs: For the silkiest custard texture.
• Double the batch: These disappear fast! A second pan never hurts.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individually in plastic wrap and freeze in a zip-top bag for up to 3 months.
• To thaw: Let sit at room temperature or thaw in the fridge overnight.

Frequently Asked Questions (FAQ)

Can I make these with frozen rhubarb?

Yes! Just make sure to thaw and drain it thoroughly to avoid a watery filling.

How do I know when they’re done baking?

The top should be lightly golden and the center set. A toothpick should come out mostly clean (a little custardy is okay!).

Can I make these dairy-free?

You can try using vegan butter in the crust—though I haven’t tested it, others have reported success!

Why is my custard too runny?

Make sure you baked it long enough—underbaking is the usual culprit. Also, excess water from frozen rhubarb can lead to runny custard if not drained well.

Wrapping It All Up

If you’ve been looking for the perfect way to celebrate rhubarb season, these Rhubarb Custard Bars are it. They’re vibrant, creamy, and absolutely bursting with flavor. Whether you’re making them for a special occasion or just to brighten a Tuesday, they bring something special to the table.

And I promised you versatile, and here’s proof: add strawberries for sweetness, lemon for zing, or swap the crust for if you’re feeling bold. Anything but boring!!

If you try this recipe, I’d love it if you left a review below or shared a photo with me on Pinterest. Seeing your beautiful creations always makes my day.

Nutritional Information (per bar, approx. based on 24 bars)

• Calories: 210
• Fat: 9g
• Carbohydrates: 31g
• Sugar: 20g
• Protein: 2g
• Fiber: 1g

Please note: nutritional information is an estimate and will vary based on portion size and ingredient substitutions.

Looking for more rhubarb goodness? Try these:

• Strawberry Rhubarb Crisp – Classic comfort in a dish.
• Rhubarb Scones – Tender and flaky, perfect with tea.
• Rhubarb Compote – Spoon it over yogurt, pancakes, or ice cream!

What’s your favorite rhubarb recipe?

Print