Name: Rhubarb Custard Bars
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 0.5 cup granulated sugar; 0.75 cup butter, cold and cubed; 0.25 tsp salt; 3 large eggs; 1 cup granulated sugar (for custard); 1 cup heavy cream or milk; 1 tsp vanilla extract; 2 cups fresh rhubarb, chopped; 2 tbsp powdered sugar (for dusting)

I love making these Rhubarb Custard Bars when rhubarb is in season and I want a dessert that’s both tangy and creamy. The contrast between the tart rhubarb and the smooth custard filling makes these bars feel special while still being comforting and familiar.

Why You’ll Love This Recipe

I like this recipe because it balances sweet and tart flavors beautifully. The crust is simple, the custard is silky, and the rhubarb adds a bright pop that keeps the bars from feeling too rich. I also enjoy how well these bars slice and hold their shape, making them perfect for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
butter
salt
eggs
heavy cream or milk
vanilla extract
fresh rhubarb
powdered sugar

Directions

I start by preheating the oven and greasing a baking pan. For the crust, I mix flour, sugar, salt, and butter until crumbly, then press the mixture evenly into the bottom of the pan. I bake it until lightly golden.

While the crust bakes, I whisk together the eggs, sugar, cream, and vanilla until smooth. I gently fold in the chopped rhubarb. Once the crust is ready, I pour the custard mixture over it and return the pan to the oven.

I bake the bars until the custard is set and no longer jiggly in the center. After baking, I let them cool completely so they firm up before slicing. I dust the top lightly with powdered sugar before serving.

Servings and Timing

I usually get about 12 bars from this recipe.
Prep time: 15 minutes
Bake time: 45 minutes
Cooling time: 1 hour
Total time: about 2 hours

Variations

I sometimes add a little lemon zest to the custard for extra brightness. When I want a sweeter version, I mix strawberries with the rhubarb. I also enjoy using a shortbread-style crust for a richer base.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 4 days. I serve them chilled or let them sit at room temperature for a short time before eating. I don’t usually reheat them.

FAQs

Can I use frozen rhubarb?

I can use frozen rhubarb, but I make sure to thaw and drain it well before adding it to the custard.

How do I know when the custard is set?

I look for a center that’s just set and no longer liquid, with only a slight jiggle.

Can I make these bars ahead of time?

I often make them a day in advance since they slice better once fully chilled.

Are these bars very tart?

I find them pleasantly tangy, but I can always add a little more sugar if I want them sweeter.

Can I freeze rhubarb custard bars?

I can freeze them, but I prefer the texture when they’re stored in the refrigerator instead.

Conclusion

I enjoy these Rhubarb Custard Bars because they’re creamy, tangy, and perfectly balanced. They’re a simple yet elegant dessert that I love making whenever I want to highlight fresh rhubarb in an easy, shareable treat.