First, a heartfelt thank you for stopping by my kitchen today. It truly means a lot to have you here, sharing in the joy of good food and seasonal favorites. There’s something extra special about rhubarb season, and I’m beyond excited to pass along one of my favorite springtime recipes: Rhubarb Custard Bars.

These bars are that perfect intersection of tangy and sweet, with a buttery crust and a creamy, smooth custard filling. Whether you’re hosting brunch, heading to a potluck, or simply treating yourself to a little afternoon pick-me-up, this recipe delivers comfort and elegance in every bite.

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What Are Rhubarb Custard Bars?

Rhubarb Custard Bars combine a rich shortbread base with a soft, velvety custard studded with tart pieces of fresh rhubarb. Once baked and chilled, they slice up beautifully into squares that are just as pretty as they are delicious. A light dusting of powdered sugar adds a lovely final touch.

Why You’ll Love This Recipe

These bars come together with simple ingredients you likely already have on hand. They balance sweetness and tartness perfectly, offering a nostalgic, almost old-fashioned charm. They’re also fantastic for making ahead—ideal for gatherings or busy weekdays. And perhaps best of all, the texture contrast between the buttery crust and creamy filling is absolutely irresistible.

What Do Rhubarb Custard Bars Taste Like?

Think silky, creamy custard that melts in your mouth, brightened by the tang of rhubarb and grounded by a rich, buttery base. They’re not too sweet, just right. The custard has a whisper of vanilla warmth, and the rhubarb keeps things lively with its signature sharpness. Each bite is balanced, refreshing, and deeply satisfying.

Benefits of Making Rhubarb Custard Bars

Perfect way to use up abundant spring rhubarb
Easy to prepare and impressive to serve
Freezer-friendly for long-term enjoyment
Easy to customize with other fruits or flavors

Ingredients You’ll Need

For the Crust:
2 cups all-purpose flour
1/4 cup granulated sugar
1 cup cold unsalted butter, cubed

For the Filling:
2 cups granulated sugar
7 tablespoons all-purpose flour
1 cup heavy cream
3 large eggs
5 cups chopped fresh rhubarb (cut into 1/2-inch pieces)

For Serving:
Powdered sugar, for dusting (optional but highly recommended)

Tools You’ll Need

9×13-inch baking dish
Mixing bowls
Whisk
Pastry cutter (or two forks/knives)
Spatula or wooden spoon

Ingredient Additions and Substitutions

Add strawberries for a sweeter twist
Use a gluten-free flour blend to make it gluten-free
Substitute coconut cream or evaporated milk for heavy cream if preferred
A teaspoon of lemon zest in the custard brings extra brightness

How to Make Rhubarb Custard Bars

Step 1: Preheat and Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine flour and sugar. Cut in the cold butter using a pastry cutter or forks until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of an ungreased 9×13-inch baking dish. Bake for 15 minutes or until lightly golden.

Step 2: Make the Custard Filling
While the crust bakes, whisk together sugar and flour in a large bowl. Beat in the cream and eggs until smooth. Fold in the chopped rhubarb.

Step 3: Bake
Pour the custard filling over the hot crust. Return to the oven and bake for 40 to 45 minutes, or until the custard is set and the top is lightly golden.

Step 4: Cool and Chill
Let the bars cool completely in the pan. Then refrigerate for at least 2 hours to fully set. Dust with powdered sugar before slicing and serving.

Close-up of rhubarb custard bars with a golden crust and creamy filling, dusted with powdered sugar

What to Serve with Rhubarb Custard Bars

These bars are lovely on their own, but you can elevate them even more by pairing with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a spring brunch spread, serve alongside quiche, fresh fruit, and a light sparkling drink.

Tips for Success

Use fresh rhubarb for the best flavor and texture
Chill thoroughly before slicing for clean, neat squares
Don’t overbake—the custard should be just set with a slight jiggle in the center
Line your baking dish with parchment paper if you’d like to lift the bars out more easily

Storage Instructions

Refrigerate bars in an airtight container for up to 4 days.
They freeze well too—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

General Info

Rhubarb is a vegetable, though it’s commonly treated like a fruit in baking. Only the stalks are edible—avoid the leaves as they’re toxic. Its tartness is what makes rhubarb such a star in sweet applications like pies, jams, and of course, these custard bars.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, just be sure to thaw and drain it well before adding to the custard.

Can I use milk instead of cream?
Heavy cream gives the custard its richness, but whole milk can work in a pinch. The texture may be slightly less creamy.

How do I know when the bars are done baking?
The center should be just set with a gentle wobble. It will firm up more as it cools.

Can I make these ahead of time?
Absolutely. In fact, they’re best when chilled for several hours, so making them the day before is perfect.

Conclusion

Rhubarb Custard Bars are a celebration of spring’s most iconic produce. They’re easy to make, beautiful to serve, and even better to eat. If you’ve been looking for a new way to enjoy rhubarb—this is it. Simple, elegant, and unforgettable.

If you loved these, be sure to check out my other rhubarb favorites like Rhubarb Crumb Cake or Peach and Rhubarb Galette—a rustic stunner you’ll want to make on repeat.

I’d love to hear how your bars turned out. Leave a review, share your photos on Pinterest, and tag me so I can see your delicious results.

Nutritional Information (per serving, approx.)

Calories: 260
Fat: 12g
Carbohydrates: 36g
Sugar: 23g
Protein: 3g
Fiber: 1g