Rhubarb Custard Bars (2024)

April 17, 2024 | Updated April 17, 2024 | Heather

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Rhubarb Custard Bars are so sweet and satisfying! Made with a shortbread crust and a tangy custard filling, these bars make the best spring and summer dessert!

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This post was originally posted on 6/14/2020 and updated on 4/17/2024.

Why We Love These Rhubarb Custard Bars

Best spring and summer dessert to use fresh rhubarb.
Easy recipe with a simple shortbread crust and a tangy, creamy custard filling.
No fancy ingredients needed, just simple pantry staples.
These bars have the best texture with a crisp crust and creamy filling.
They are a perfect sweet treat to feed a crowd or bring to a party.

Rhubarb Custard Bars Recipe Ingredients

All Purpose Flour
Salted Butter
Powdered Sugar
Cold Water
Large Eggs
White Sugar
Salt
Diced Rhubarb

Substitution Suggestions

All Purpose Flour: I like to use all purpose flour for shortbread crust because it gives the best texture. White whole wheat flour or whole wheat flour can be used. Note that if you use whole wheat flour, the color of the crust will be darker.
Salted Butter: Unsalted butter can be substituted, but I suggest adding at least a ½ teaspoon of salt to the crust.
Cold Water: no substitute for this. Cold water must be used to help bring the dough together. Do NOT use warm water. It will warm the butter too much and the crust will be gummy.
White Sugar: If you prefer a more tart rhubarb dessert you can use lesssugar. Reduce the sugarby a ½-1 cup in the custard filling.
Diced Rhubarb: If you don't have access to fresh rhubarb you can use frozen. Thaw the frozen rhubarb and drain it.

What a perfect recipe to make delicious gooey rhubarb bars. This is going to be your new favorite rhubarb recipe!

How to Make Rhubarb Bars with Shortbread Crust

First, preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray or line with parchment paper leaving at least an inch overhang on the long edges. I prefer a glass dish for these bars, but any will suffice.
In a large mixing bowl, whisk together the 2 cups all purpose flour and 1 cup powdered sugar.
Then cut in the cold cubed butter using a pastry blender or your hands. Once the flour mixture starts to resemble coarse crumbs, stir in the 2 tablespoons of cold water until it forms a dough. The dough should stick together if you squeeze it in your hand.
Next, place the dough in the prepared baking dish and evenly spread it out and pat down using your hands. Bake the crust for 15 minutes.

While the crust is baking, prepare the rhubarb filling. In a large bowl whisk together the eggs, granulated sugar, flour, and salt until smooth. Stir in the chopped rhubarb.
Once the crust has finished baking, pour the custard filling evenly over the hot crust.
Put back in the oven and bake for 40-45 minutes or until the custard layer is set. The custard is set when it is no longer jiggly in the center.

Cool bars completely before slicing and serving.
Serve at room temperature or chill and then serve. Optional: top with whipped cream or cream cheese frosting.

Storing Rhubarb Custard Dessert

Since this bar is essentially a custard, store the bars in a single layer in an airtight container in the fridge. I actually prefer these bars after they have chilled!

Looking for more rhubarb recipes? Check out these other delicious recipes!

Strawberry Rhubarb Bars
Easy Strawberry Rhubarb Crisp
Strawberry Rhubarb Oat Bars

How to Freeze Fresh Rhubarb

Freezing rhubarb is so simple. It is a great way to not waste any fresh rhubarb during the rhubarb season. First wash the rhubarb stalks and pat dry, then trim and dice it up. Place the diced rhubarb in a freezer safe zip top bag. I like to freeze mine in 2 cup portions. Label and date the bag, then place in freezer. I like to lay them flat so they are easier to stack and store in the freezer. Rhubarb can be quite plentiful in the spring and being able to freeze it allows for it to be enjoyed all year long.

Tips for Rhubarb Bars

Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
Always read the recipe from start to finish before you start. Again, I am speaking from experience.
Make sure to fluff your flour and powdered sugar a bit before you measure it. When it sits for periods of time it becomes packed. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out. If needed, you can sift the powdered sugar too.
If usingparchmentpaper leave an inch overhang on the long edge so you can easily lift the bars out of the dish once completely cooled.
Dice the rhubarb into ½ inch or smaller cubes. It bakes up better than larger pieces.
If using frozen rhubarb or, once they are thawed and drained usekitchen shearsto cut them smaller. So much easier than a knife.
The white crust that sometimes forms on the top of the custard bars is the air from the beaten eggs. There's no harm in it. If you don't like it, you can top the bars with whipped cream.
Let the bars cool completely before slicing. The filling needs time to cool and set so the bars stay in tack when sliced.
For clean slices, chill the bars for at least an hour before slicing and clean the knife after each cut.
For even more decadence, top the bars with some creamy whipped topping or cream cheese frosting.

Other Delicious Fruit Desserts:

Strawberry Crumble
No Bake Lemon Cheesecake Bars
Easy Peach Crisp
Strawberry Shortcake Icebox Cake
Triple Berry Crisp
American Flag Cake
Homemade Strawberry Ice Cream
Strawberry Cheesecake Brownies
Homemade Peach Cobbler

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