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

Rhubarb Custard Bars

These Rhubarb Custard Bars feature a buttery shortbread crust topped with a rich, creamy custard filled with tart rhubarb. They’re simple to make, perfect for spring, and ideal for sharing at brunches, potlucks, or just as a sweet treat with coffee.
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Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Pastry cutter (or forks/knives)
  • - Spatula
  • Measuring cups and spoons

Ingredients
  

  • 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 1/2-inch pieces
  • Optional for Serving:
  • Powdered sugar for dusting

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine 2 cups flour and 1/4 cup sugar. Cut in the cold butter using a pastry cutter or forks until mixture resembles coarse crumbs.
  • Press crust mixture evenly into the bottom of an ungreased 9x13-inch baking dish. Bake for 15 minutes or until lightly golden.
  • Meanwhile, in a large bowl, whisk together 2 cups sugar and 7 tablespoons flour. Add cream and eggs, whisking until smooth.
  • Fold in the chopped rhubarb.
  • Pour the filling over the hot crust.
  • Return the dish to the oven and bake for 40–45 minutes, or until custard is set and top is lightly golden.
  • Let cool completely in the pan, then chill in the refrigerator for at least 2 hours.
  • Dust with powdered sugar before serving, if desired.

Notes

Fresh rhubarb works best, but frozen can be used if thawed and drained well.
For a twist, substitute half the rhubarb with chopped strawberries.
Bars can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
For cleaner slices, chill thoroughly before cutting.