Rhubarb Custard Bars

A fresh, buttery aroma wafts through the kitchen as you take your first bite of these delightful Rhubarb Custard Bars. This easy recipe combines crumbly crust and creamy filling in just about an hour, ensuring a perfect dessert for any occasion. The tartness of rhubarb paired with the sweetness of custard creates a delicious contrast that will leave you wanting more.

This recipe is perfect for anyone who loves desserts that are both sweet and tangy. Make them for a spring picnic or as a refreshing treat at a summer gathering. You can prepare them a day ahead and store in the fridge for an easy grab-and-go dessert.

Why You’ll Love This Recipe

• The crust is perfectly buttery and crumbly.
• The filling offers a delightful tartness balanced with sweetness.
• It’s a quick bake that yields impressive results.
• These bars are ideal for both casual and formal events.

What You’ll Need

Here’s what you’ll need to create these delectable bars.

For the Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened

For the Filling

• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Tip: Use fresh rhubarb for best flavor.

Substitutions & Swaps

• Use coconut oil for a dairy-free option.
• Replace granulated sugar with brown sugar for a deeper flavor.
• Substitute eggs with flax eggs for a vegan version.
• Use almond flour for a gluten-free crust.

How to Make It

Follow these simple steps to create your Rhubarb Custard Bars.

Preheat

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.

Combine

In a medium bowl, combine 1 1/2 cups flour and powdered sugar. Cut in the butter until crumbly, then press this mixture into the bottom of the prepared baking dish.

Bake

Bake for 15 minutes in the preheated oven until lightly golden.

Sit

In another bowl, combine rhubarb and granulated sugar. Let sit for about 10 minutes to allow the rhubarb to release its juices.

Beat

In a separate bowl, beat the eggs, then mix in 1/4 cup flour, salt, and vanilla extract.

Stir

Stir the rhubarb mixture into the egg mixture, then pour over the baked crust.

Bake Again

Bake for an additional 25-30 minutes or until the filling is set and lightly browned.

Cool

Allow to cool before cutting into bars. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, you can freeze for up to 3 months.
Reheat: Microwave for 15-20 seconds or until warmed through.

Tips for Best Results

• Ensure rhubarb is chopped evenly for consistent texture.
• Use room temperature butter for easier mixing.
• Let the bars cool completely before cutting to maintain clean edges.
• Adjust the sugar based on the tartness of the rhubarb.

Serving Suggestions

• Serve with a dollop of whipped cream on top.
• Pair with vanilla ice cream for an indulgent dessert.
• Enjoy alongside a cup of tea for an afternoon treat.