Looking for the perfect treat to celebrate spring and early summer? Look no further than Rhubarb Custard Bars—a rich, buttery shortbread crust topped with silky custard and tart bites of fresh rhubarb. These bars strike the perfect balance between sweet and tangy, creamy and crumbly, elegant and easy.
Whether you’ve just picked up a fresh bunch of rhubarb from the farmer’s market or pulled it from your garden, this dessert is a must-bake. Let’s dive into how to make these bars from scratch—and why they’ll become a new seasonal tradition.
🌟 Why You’ll Love Rhubarb Custard Bars
- Seasonal flavor bomb: Showcases fresh rhubarb’s natural tartness.
- Buttery crust: Shortbread base adds richness and crunch.
- Creamy custard filling: Silky smooth with just enough sweetness.
- Easy to make: Simple pantry ingredients and minimal prep.
- Freezer-friendly: Make ahead and enjoy anytime.
🛒 Ingredients You’ll Need
For the Crust:
- 2 cups all-purpose flour
- ¾ cup cold unsalted butter, cubed
- ¼ cup sugar
- Pinch of salt
For the Rhubarb Custard Filling:
- 4 large eggs
- 1½ cups sugar
- ½ cup heavy cream or whole milk
- ¼ cup all-purpose flour
- 3 cups chopped fresh rhubarb
- 1 tsp vanilla extract
- Optional: lemon zest for brightness
Optional Topping:
- Powdered sugar (for dusting)
- Whipped cream or vanilla glaze
🔪 Step-by-Step Instructions
1. Prep the Crust
- Preheat oven to 350°F.
- Combine flour, sugar, and salt in a bowl.
- Cut in butter until the mixture resembles coarse crumbs.
- Press into a greased 9×13-inch baking pan.
- Bake for 12–15 minutes, or until just lightly golden.
2. Make the Custard Filling
- In a separate bowl, whisk eggs, sugar, and flour until smooth.
- Add milk, vanilla, and lemon zest (if using).
- Fold in chopped rhubarb.
3. Assemble and Bake
- Pour custard mixture over the hot crust.
- Bake for 35–40 minutes until the center is set and edges are lightly golden.
- Cool completely before cutting into bars.
4. Garnish and Serve
- Dust with powdered sugar or drizzle with glaze.
- Slice into squares and enjoy!
🔁 Variations to Try
- Strawberry Rhubarb Bars: Add 1 cup sliced strawberries to the filling.
- Coconut Custard: Fold in shredded coconut for tropical flavor.
- Almond Twist: Add almond extract and sliced almonds on top.
- Oat Crumble Topping: Sprinkle an oat-brown sugar topping before baking.
🥄 Serving Suggestions
- With coffee or tea as a brunch dessert
- Warm with vanilla bean ice cream
- Cold from the fridge on a summer day
- As part of a dessert board with lemon bars and brownies
📦 Storage & Freezing Tips
- Refrigerator: Store bars in an airtight container for up to 5 days.
- Freezer: Freeze tightly wrapped for up to 3 months. Thaw overnight.
- Reheating: Serve cold or gently warmed for 10 seconds in the microwave.
📊 Nutritional Info (Per Bar Approx.)
- Calories: 220
- Fat: 10g
- Carbs: 28g
- Sugar: 18g
- Protein: 3g
- Fiber: 1g
🧠 Expert Tips for Success
- Dry the rhubarb: Pat dry after chopping to prevent sogginess.
- Use fresh eggs: They help custard set properly.
- Bake the crust first: Don’t skip par-baking to keep it crisp.
- Cool completely before cutting: Ensures clean slices.
❓ FAQs
Q1: Can I use frozen rhubarb?
Yes. Thaw and drain it thoroughly before using.
Q2: Can I use milk instead of cream?
Whole milk works great, but cream adds extra richness.
Q3: What does rhubarb taste like?
It’s tart, slightly earthy, and pairs beautifully with sweet ingredients.
Q4: Can I make this dairy-free?
Yes—use plant-based butter and milk alternatives.
Q5: Do I need to peel rhubarb?
No. Just trim the ends and chop it.
Q6: Can I double this recipe?
Yes—just use a larger baking pan and adjust bake time.
Q7: What’s the best way to cut these bars?
Use a sharp knife, wipe clean between cuts, and refrigerate before slicing.
✅ Conclusion: A Sweet-Tart Treat That Steals the Show
These Rhubarb Custard Bars are the kind of dessert that reminds you just how incredible simple baking can be. With a buttery crust, creamy filling, and the bold brightness of rhubarb, they’re the perfect balance of tart and sweet. Bake them for brunch, bring them to your next potluck, or freeze a batch for later—you’ll never regret having a few of these bars ready to go.