Rhubarb Custard Bars Recipe
A classic spring dessert, these Rhubarb Custard Bars feature a buttery shortbread crust, tangy fresh rhubarb, and a silky-sweet custard topping. Easy to make and impossible to forget, they’re the perfect balance of tart and sweet for potlucks, parties, or afternoon treats.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Parchment paper
- Pastry cutter or fork
- Spatula
- Knife
Ingredients
Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold unsalted butter cubed
- 1/4 teaspoon salt
- Rhubarb Layer:
- 4 cups fresh rhubarb diced
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
Custard Topping:
- 4 large eggs
- 1 1/3 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving overhang.
- Mix flour, powdered sugar, and salt for crust. Cut in butter until mixture resembles coarse crumbs. Press firmly into prepared pan.
- Bake crust for 15-18 minutes until lightly golden on edges.
- Toss diced rhubarb with sugar and cornstarch. Let sit for 10 minutes.
- In a bowl, whisk eggs, then add sugar. Stir in flour until smooth. Whisk in cream and vanilla until well combined.
- Spread rhubarb over baked crust. Pour custard over rhubarb evenly.
- Bake 35–40 minutes, until custard is set and lightly golden.
- Cool completely in pan, then chill for at least 2 hours before slicing.
Notes
For dairy-free: Use vegan butter and coconut cream.
For gluten-free: Use a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum.
Variations include strawberry rhubarb, orange zest, ginger, or brown sugar.
Store refrigerated for up to 5 days. Can be frozen up to 3 months.
Nutrition
Calories: 295kcalCarbohydrates: 38gProtein: 4gFat: 15g
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