Rhubarb Custard Bars Recipe

These rhubarb custard bars combine a buttery shortbread crust, creamy vanilla custard filling, and tart fresh rhubarb for a soft, rich dessert that’s perfect for spring gatherings, brunches, and make-ahead treats.

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: bars

Calories: 310kcal

Author: Abby Pinkmann

Cost: $8

Equipment

9x13-inch baking pan
Mixing Bowls
Whisk
Spatula
Measuring cups and spoons

Ingredients

2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 pinch salt
4 large eggs
2 cups granulated sugar
1/2 cup all-purpose flour
1 tsp pure vanilla extract
4 cups fresh rhubarb, chopped

Get Recipe Ingredients

Instructions

Preheat your oven to 350°F. Lightly grease a 9x13-inch baking pan or line it with parchment paper for easier removal.
In a large bowl, combine flour, softened butter, sugar, and salt until the mixture resembles soft crumbs.
Press the crust mixture evenly into the prepared baking pan.
Bake the crust for about 15 minutes until the edges are lightly golden brown.
While the crust bakes, whisk together eggs, sugar, flour, and vanilla extract until smooth and glossy.
Fold the chopped rhubarb gently into the custard mixture until evenly distributed.
Pour the rhubarb custard mixture over the warm prebaked crust and spread evenly with a spatula.
Bake for 30 to 35 minutes until the edges are lightly golden and the center is softly set.
Allow the bars to cool completely at room temperature.
Refrigerate the bars for at least 2 hours before slicing and serving chilled.

Notes

For best results, chill the bars for at least 2 hours before slicing to help the custard fully set. Fresh rhubarb gives the best texture and color, but frozen rhubarb works well if thawed and drained thoroughly. Dust with powdered sugar just before serving for a bakery-style finish.

Nutrition