These Sweet and Tangy Rhubarb Custard Bars are my favorite way to celebrate rhubarb season. The combination of a buttery shortbread crust, creamy vanilla custard, and tart rhubarb makes each bite beautifully balanced and irresistible. Whether I’m making them for a spring brunch or just to treat myself, these bars always deliver that perfect mix of sweet and tangy.
Why You’ll Love This Recipe
I love how these bars hit all the right notes—smooth, rich custard, a flaky crust, and pops of vibrant rhubarb flavor. They’re simple to make with just a few steps and don’t require any fancy equipment. They’re perfect chilled or at room temperature, making them ideal for gatherings, lunchbox treats, or a cozy night in. The flavors only get better as they sit, which makes them a dream for baking ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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All-purpose flour
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Granulated sugar
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Unsalted butter, softened
For the filling:
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Eggs
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Granulated sugar
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All-purpose flour
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Heavy cream or half-and-half
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Vanilla extract
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Rhubarb, chopped (fresh or frozen, thawed and drained if frozen)
Directions
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Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment or grease it lightly.
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In a bowl, combine flour and sugar for the crust. Cut in the butter until the mixture resembles coarse crumbs.
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Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
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Bake the crust for 10–12 minutes, just until lightly golden.
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While the crust bakes, whisk together the eggs, sugar, flour, heavy cream, and vanilla extract until smooth.
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Fold in the chopped rhubarb.
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Pour the custard filling over the hot crust and return the dish to the oven.
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Bake for 40–45 minutes, or until the custard is set and lightly golden on top.
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Let the bars cool completely, then refrigerate for at least an hour before slicing into squares.
Servings and timing
This recipe makes about 16 bars, depending on how large I slice them. It takes around 15 minutes to prep, plus 50–55 minutes of total baking time. I usually chill them for at least an hour before serving for the best texture.
Variations
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I sometimes add a touch of lemon zest or orange zest to brighten the custard even more.
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A sprinkle of cinnamon or nutmeg over the top adds a cozy warmth.
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If I want a more decadent touch, I drizzle the cooled bars with a vanilla glaze or dust with powdered sugar.
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Mixing in strawberries with the rhubarb adds an extra layer of flavor and color.
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I’ve made these with coconut milk for a dairy-free version and it works beautifully.
storage/reheating
I store the bars covered in the refrigerator for up to 4 days. They’re best served chilled, but I let them sit out for a few minutes before eating if I want a softer texture. These also freeze well—I layer them between parchment in an airtight container and thaw overnight in the fridge before serving.
FAQs
Can I use frozen rhubarb?
Yes, I just make sure to thaw and drain it thoroughly before using to prevent a watery filling.
How do I know when the custard is fully baked?
I check that the center no longer jiggles and a knife inserted near the middle comes out clean. It should be set but still soft.
Can I make these bars ahead?
Absolutely. I often make them a day in advance since they slice better and taste even more delicious after chilling.
Can I reduce the sugar?
Yes, I sometimes reduce the sugar slightly if I want a more tart-forward dessert. The rhubarb still shines through beautifully.
Do I need to peel rhubarb before using?
No, I don’t peel rhubarb. I just trim the ends and chop it. The red skin gives the bars their beautiful pink color.
Conclusion
These Sweet and Tangy Rhubarb Custard Bars are a celebration of everything I love about spring baking—bright flavors, creamy texture, and buttery richness. They’re easy to make, perfect for sharing, and always a hit at the table. Once I started making these, they became a yearly tradition that I always look forward to.
Print
Sweet and Tangy Rhubarb Custard Bars That Melt in Your Mouth
- Prep Time: 15 minutes
- Total Time: ~2 hours
- Yield: Makes 16 bars
- Category: Dessert, Spring Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet and Tangy Rhubarb Custard Bars are a springtime favorite featuring a buttery shortbread crust, creamy vanilla custard, and bursts of tart rhubarb. Simple to make and bursting with flavor, this rhubarb dessert is perfect for brunch, picnics, or anytime you’re craving a sweet-tart treat. Chill, slice, and serve for a delicious seasonal bite!
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 cup unsalted butter, softened
- For the Filling:
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 cup heavy cream or half-and-half
- 1 1/2 teaspoons vanilla extract
- 2 cups rhubarb, chopped (fresh or frozen and well-drained)
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment or lightly grease.
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In a bowl, mix flour and sugar for the crust. Cut in butter until mixture resembles coarse crumbs.
-
Press evenly into the bottom of the prepared dish.
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Bake crust for 10–12 minutes, or until lightly golden.
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While the crust bakes, whisk together eggs, sugar, flour, cream, and vanilla until smooth.
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Fold in chopped rhubarb.
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Pour custard over the hot crust and return to oven.
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Bake for 40–45 minutes, or until custard is set and golden on top.
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Cool completely, then chill for at least 1 hour before slicing.
Notes
- Add lemon or orange zest to brighten the custard.
- Sprinkle cinnamon or nutmeg for cozy warmth.
- Dust with powdered sugar or drizzle with glaze once cooled.
- Strawberry-rhubarb combos are also delicious.
- Coconut milk works for a dairy-free variation.
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