Sweet and Tangy Rhubarb Custard Bars

These Sweet and Tangy Rhubarb Custard Bars are the perfect blend of creamy, tart, and buttery. A soft shortbread crust holds a smooth, tangy-sweet rhubarb custard that’s bright, colorful, and completely irresistible. Whether I’m baking for spring gatherings, afternoon coffee, or just to use up a fresh rhubarb haul, these bars always deliver.

Why You’ll Love This Recipe

I love these bars because they strike the perfect balance between sweet and tart. The custard is creamy and rich, but the rhubarb keeps it light and zippy. The shortbread crust adds just the right amount of texture to hold it all together. They’re easy to slice, serve, and share — and they look as good as they taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour

• Granulated sugar

• Unsalted butter, cold and cubed

• Salt

For the rhubarb custard filling:

• Fresh rhubarb, chopped

• Granulated sugar

• All-purpose flour

• Eggs

• Heavy cream or whole milk

• Vanilla extract

Optional for serving:

• Powdered sugar for dusting

directions

1. I preheat the oven and line a 9×13-inch baking dish with parchment paper or lightly grease it.

2. To make the crust, I mix the flour, sugar, and salt in a bowl. I cut in the cold butter using a fork or my fingers until the mixture resembles coarse crumbs.

3. I press the crust mixture evenly into the bottom of the prepared pan and bake for about 15 minutes, or until just lightly golden.

4. While the crust bakes, I whisk together the sugar and flour for the filling in a large bowl. I beat in the eggs, then stir in the cream and vanilla until smooth.

5. I fold in the chopped rhubarb, then pour the mixture over the hot crust as soon as it comes out of the oven.

6. I return the pan to the oven and bake for 35–40 minutes, or until the custard is set and the edges are slightly golden.

7. I let the bars cool completely before slicing, then dust with powdered sugar if I want a pretty finish.

Servings and timing

This recipe makes about 16 bars and takes roughly 1 hour total — 15 minutes for the crust, 40 minutes for baking, and a bit of cooling time before cutting.

Variations

Sometimes I add a touch of lemon zest to the custard for even more brightness. I’ve also tried mixing in a few strawberries with the rhubarb for a fruitier twist. If I want a more indulgent version, I use half-and-half or even evaporated milk for a richer filling.

storage/reheating

I store the bars in an airtight container in the fridge for up to 4 days. They’re best served chilled or at room temperature. I don’t reheat them — I just slice and serve straight from the fridge.

FAQs

Can I use frozen rhubarb?

Yes. I thaw and drain it well before adding it to the custard mixture to avoid too much moisture in the bars.

Why is my custard runny?

It may not have baked long enough. I bake until the center is fully set and doesn’t jiggle when gently shaken.

Do I have to cook the rhubarb first?

No, fresh chopped rhubarb cooks perfectly in the oven while the bars bake, so there’s no need to precook it.

Can I freeze rhubarb custard bars?

Yes. I freeze them in layers with parchment between slices and thaw in the fridge. The texture holds up surprisingly well.

What’s the best way to slice these neatly?

I chill them completely before slicing and use a sharp knife wiped clean between each cut for the cleanest edges.

Conclusion

Sweet and Tangy Rhubarb Custard Bars are a beautiful, refreshing treat that’s just as easy to make as it is to love. With their rich custard and bright, tart rhubarb, they’re the kind of dessert I keep coming back to all spring and summer long. Whether I’m serving them at a gathering or sneaking one with my morning coffee, they always hit the right note.

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